Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Vasilica Alisa Aruş"'
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 4, Pp 448-458 (2014)
Batch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. An experimental study of the effect of fermentation temperature (t=38–43 °C), c
Externí odkaz:
https://doaj.org/article/579138f8e78c48229ea6e3295d005da2
Autor:
NICOLETA PLATON, ANA-MARIA GEORGESCU, VASILICA-ALISA ARUŞ, IULIANA SION, MIHAELA SILION, ALINA-VIOLETA URSU, ILEANA-DENISA NISTOR
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 1, Pp 049-061 (2022)
This paper treats the effect of addition of unconventional materials as eggshell (ES) derived products for improving the quality of bread and bakery products. The main goal of this study is to demonstrate the feasibility of eggshells macerated (ES
Externí odkaz:
https://doaj.org/article/865fedd821c64e68802f1a9055263c7c
Autor:
NICOLETA PIRCU VARTOLOMEI, VASILICA ALISA ARUȘ, ALINA MIHAELA MOROI, DUMITRU ZAHARIA, MARIA TURTOI
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 3, Pp 379-393 (2020)
This study was focused on the chemical analysis of the mixtures of wheat flour with rosehip powder. Different types of wheat flours, i.e., white flour (WF), intermediate wheat flour (IWF), whole wheat flour (WWF) and wheat flour with bran (WFB), a
Externí odkaz:
https://doaj.org/article/1cdaf74814af4110b64b429ba9645eb6
Autor:
VASILICA-ALISA ARUŞ, ANA-MARIA GEORGESCU, NICOLETA PLATON, ANA-MARIA ROȘU, GABRIELA MUNTIANU, ALIN CRISTIAN TEUȘDEA, NICOLETA VARTOLOMEI, ILEANA-DENISA NISTOR
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 157-167 (2024)
Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bake
Externí odkaz:
https://doaj.org/article/0b176dc859144d0fbcfb57402a55c3ab