Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Violeta NOUR"'
Publikováno v:
Agronomy, Vol 14, Iss 9, p 2048 (2024)
Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present study was conducted to develop new fruit leathers by adding 0.5%, 1.0% and 1.5% wild bilbe
Externí odkaz:
https://doaj.org/article/0ec66261d6bf43edbaba58dcf0beb3a2
Publikováno v:
Gels, Vol 10, Iss 8, p 534 (2024)
The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vien
Externí odkaz:
https://doaj.org/article/fb6d098a8854449db3ff11ae4ca66e7e
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1579-1595 (2023)
ABSTRACTThis study aimed to investigate the nutritional and antioxidant composition of dried wild bilberry, blackcurrant, and blackberry pomaces by evaluating the proximate content, titratable acidity, color, total phenolics, total flavonoids, total
Externí odkaz:
https://doaj.org/article/35b705ed84ce42bf81a959942824b48d
Publikováno v:
Gels, Vol 9, Iss 12, p 970 (2023)
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers—pea and soy protein isolates—and three different
Externí odkaz:
https://doaj.org/article/44c161f32a1b48569e715163e8aff7a8
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 1, Iss 79, Pp 51-60 (2022)
The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days storage at 8 °C
Externí odkaz:
https://doaj.org/article/d85b860a2dcb412d932957ac5eae967e
Autor:
Nicoleta Cîrstea (Lazăr), Violeta Nour, Alexandru Radu Corbu, Camelia Muntean, Georgiana Gabriela Codină
Publikováno v:
Foods, Vol 12, Iss 18, p 3455 (2023)
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy prote
Externí odkaz:
https://doaj.org/article/d032f20d20ae4353a4ae4d2ecc30c1a1
Autor:
Ana Maria Blejan, Violeta Nour
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7101 (2023)
In the present study, sunflower oil was used as the extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% and 5.0% (w/v) and the carotenoid-enriched oils were further used in the manufacturing of soy milk m
Externí odkaz:
https://doaj.org/article/7794ccc37bf147f7b698dba951cbe3fc
Publikováno v:
Foods, Vol 12, Iss 3, p 519 (2023)
This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate
Externí odkaz:
https://doaj.org/article/18afbe17c88a452f8c5fe49578928300
Autor:
ANDREI I. BORUZI, VIOLETA NOUR
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 4, Pp 551-561 (2019)
The effect of walnut leaf and cherry stem extracts on lipid oxidation, instrumental color, pH and antioxidant activity of raw pork patties stored at -18 °C for nine months was evaluated. Incorporation of the phenolic-rich extracts into pork patties
Externí odkaz:
https://doaj.org/article/a90b0613ed4f46a2a0b30e6daf8a5b2c
Autor:
Alina Mădălina Pleșoianu, Violeta Nour
Publikováno v:
Agriculture, Vol 12, Iss 9, p 1491 (2022)
This study investigated the effects of pectin, chitosan, sodium alginate, and carboxymethyl cellulose-based edible coatings, individually and/or in combination with N-acetyl cysteine as an antibrowning agent, on some physical, chemical, and antioxida
Externí odkaz:
https://doaj.org/article/7b7b437f3c6e44a0bd3d3eca7dce7d8f