Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Violina Popovici"'
Autor:
Violina Popovici, Adrian-Bogdan Boldianu, Adela Pintea, Vladimir Caraus, Aliona Ghendov-Mosanu, Iurie Subotin, Raisa Druta, Rodica Sturza
Publikováno v:
Foods, Vol 13, Iss 16, p 2478 (2024)
This study evaluated the impact of the encapsulation of sea buckthorn and grape pomace extracts in liposomal formulations on the retention and release of bioactive compounds and their antioxidant activity. The profile and composition of lipophilic ex
Externí odkaz:
https://doaj.org/article/72bfa3133d674a3e934d7587f02a092d
Autor:
Tatiana Capcanari, Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici, Rodica Siminiuc
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 6, Pp 465-473 (2022)
This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy.
Externí odkaz:
https://doaj.org/article/701e9acc677846bc89935123ba938088
Autor:
Aliona Ghendov-Mosanu, Violina Popovici, Cristina Gabriela Constantinescu (Pop), Olga Deseatnicova, Rodica Siminiuc, Iurie Subotin, Raisa Druta, Adela Pintea, Carmen Socaciu, Rodica Sturza
Publikováno v:
Molecules, Vol 28, Iss 8, p 3596 (2023)
Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of
Externí odkaz:
https://doaj.org/article/f95cfa04e9cb409a883acaf1fcdaebfa
EVALUATION OF THE OXIDATIVE STABILITY OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) LIPOPHILIC EXTRACTS
Autor:
Violina Popovici
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXV, Iss 3, Pp 111-115 (2018)
Food industry more and more tendsto replace the synthetic compounds in foods with natural ones. A safe and effective possibility would be to use biologically active compounds extracted from local natural berries such as sea buckthorn (Hippophae rhamn
Externí odkaz:
https://doaj.org/article/689d0e32b02c4f85a26b786ade31e09b
Autor:
Violina POPOVICI, Rodica STURZA
Publikováno v:
Food and Environment Safety, Vol 17, Iss 1, Pp 32-36 (2018)
Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results obtained through analysis o
Externí odkaz:
https://doaj.org/article/6d598422cdea40d9950cc70029d8cebf
Publikováno v:
The Eurasia Proceedings of Health, Environment and Life Sciences. 8:28-35
Nutella is the best-selling chocolate and hazelnut spread in the world. It is known that the main ingredients of Nutella are sugar (55%) palm oil (23%), hazelnuts (14%), cocoa solids and skimmed milk (8%). Currently, worldwide, there is a tendency to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ab02813d68cc886db82744f66ed8903
https://doi.org/10.55549/ephels.49
https://doi.org/10.55549/ephels.49
Autor:
Vladislav Resitca, Rodica Siminiuc, Tatiana Capcanari, Violina Popovici, Carolina Grosu, Eugenia Covaliov
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 45:62-76
In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with the addition of sea buckthorn puree i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc322120225bd2242b2d2101b051b130
https://doi.org/10.35219/foodtechnology.2021.2.05
https://doi.org/10.35219/foodtechnology.2021.2.05
Publikováno v:
Food and Nutrition Sciences. 12:1326-1339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fa92c4ae04a4fbed2b0652647388c42
https://doi.org/10.4236/fns.2021.1212097
https://doi.org/10.4236/fns.2021.1212097
Physico-chemical and sensory properties of functional confectionery products with rosa canina powder
Autor:
Tatiana Capcanari, Violina Popovici, Oxana Radu, Viacheslav Hubenia, Eugenia Kovaliov, Cristina Popovici
Publikováno v:
Ukrainian Food Journal. 8:815-827
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::439c68f4edde9b772b4a61d8a33958fd
https://doi.org/10.24263/2304-974x-2019-8-4-12
https://doi.org/10.24263/2304-974x-2019-8-4-12
Autor:
Ildiko Lung, Maria-Loredana Soran, Antoanela Patras, Violina Popovici, Rodica Sturza, Aliona Ghendov-Mosanu, Ocsana Opriş, Liliana Popescu
Publikováno v:
J Food Sci Technol
The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dacd3e599f4fa1d56eb4edafdb31dc9
https://pubmed.ncbi.nlm.nih.gov/32116372
https://pubmed.ncbi.nlm.nih.gov/32116372