Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Tiţa Ovidiu"'
Autor:
Tufeanu Roxana, Tiţa Ovidiu
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 20, Iss 1, Pp 3-19 (2016)
Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 3
Externí odkaz:
https://doaj.org/article/2d32a8ae2d3e4014856db72b2d3a32f3
Publikováno v:
MATEC Web of Conferences, Vol 305, p 00069 (2020)
The production activity in the food industry involves the passage of stages of the technological process through which the raw materials are transformed into semi-finished products or finished products destined for food consumption. Their processing
Externí odkaz:
https://doaj.org/article/935ab3b1808f4201aa4bbf26c3d24c0d
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 1, Pp 59-70 (2014)
This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to
Externí odkaz:
https://doaj.org/article/17bcf9218c9f49da91dc6855425d0353
Autor:
Lengyel Ecaterina, Oprean Letiţia, Stegărus Diana, Iancu Ramona, Sandru Daniela, Mutu Dan, Geana Irina, Tiţa Ovidiu
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 1, Pp 47-52 (2014)
The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chro
Externí odkaz:
https://doaj.org/article/e197fa75fdeb400ab569059f4cced02c
Publikováno v:
MATEC Web of Conferences, Vol 290, p 05005 (2019)
Fermented dairy products are highly appreciated due to the benefits that bring to consumers’ health and because they can be eaten at an early age. Extracts of medicinal plants have been used since antiquity, including in the treatment of digestive
Externí odkaz:
https://doaj.org/article/f9b4ef02be9141d38be3f9ebece8837b
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 17, Iss 1, Pp 3-12 (2013)
A coherent light scattering experiment on aqueous suspension of Saccharomyces cerevisia yeast with a concentration that covers five orders of magnitude was performed. The average scattered light far field was recorded using a CCD. A computer code for
Externí odkaz:
https://doaj.org/article/39a6c9b024e5478bb9d4c6811e052f5a
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 17, Iss 1, Pp 27-38 (2013)
Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on hea
Externí odkaz:
https://doaj.org/article/2f376c5c8420466aa0bc48c405805efc
Autor:
TIŢA, Ovidiu1 ovidiu.tita@ulbsibiu.ro, CIUBARA, Anamaria2 Anamaria.ciubara@ugal.ro, TIŢA, Mihaela Adriana1 mihaela.tita@ulbsibiu.ro, CONSTANTINESCU, Maria Adelina1 adelina.constantinescu@ulbsibiu.ro, CIUBARA, Alexandru Bogdan3 bogdan.ciubara@ugal.ro
Publikováno v:
BRAIN: Broad Research in Artificial Intelligence & Neuroscience. Jan-Mar2024, Vol. 15 Issue 1, p480-497. 19p.
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Akademický článek
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