Influence of Thermal Preparation Method on Mineral Composition of Mussels

Autor: Gheorghe Valentin GORAN, Liliana TUDOREANU, Aura MOCANU, Emanuela BADEA, Victor CRIVINEANU

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 78-81 (2018)

This study focuses on evaluation of the effects of 3 different thermal preparation methods (boiling, roasting, microwaving) on mineral concentrations of mussels from Bucharest market. The mineral content in raw and cooked mussel samples was evaluated

Externí odkaz: https://doaj.org/article/9a65187b202a435b8678ffa7250affd6

Influence of Thermal Preparation Method on Mineral Composition of Shrimps

Autor: Gheorghe Valentin GORAN, Liliana TUDOREANU, Elena BADOI, Emanuela BADEA, Victor CRIVINEANU

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 90-94 (2017)

This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative h

Externí odkaz: https://doaj.org/article/b44827328f104ddd8d06b97d320f7a73

Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal

Autor: Liliana Tudoreanu, Gheorghe Valentin Goran, Victor Crivineanu, Mario Darius Codreanu

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 124-128 (2013)

Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the t

Externí odkaz: https://doaj.org/article/3852895001384fe0adae0f70dc5cb2b2

Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method

Autor: Elena Rotaru, Victor Crivineanu, Liliana Tudoreanu, Gheorghe Valentin Goran

Publikováno v: Meat science. 118

This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::313e6d582b5c8a23c9d3801f38db320f
https://pubmed.ncbi.nlm.nih.gov/27088876

The Veterinary Programs at the Romanian University of Agricultural Sciences and Veterinary Medicine

Autor: Vasile Cozma, Victor Crivineanu, Sorana Adam, Gheorghe Dărăbuş, Mihai Carp-Cărare

Publikováno v: Journal of Veterinary Medical Education. 33:228-232

Romania has a long tradition in the field of veterinary medicine, interest in which can be traced back to the early nineteenth century. There are four main veterinary educational centers in Romania, one for each province: the Faculty of Veterinary Me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6b1e73f9338625209c89691265b0e72
https://doi.org/10.3138/jvme.33.2.228