Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Viorica Vasilica BARBU"'
Autor:
Iuliana Maria Enache, Mihaela Aida Vasile, Oana Crăciunescu, Ana Maria Prelipcean, Anca Oancea, Elena Enachi, Viorica Vasilica Barbu, Nicoleta Stănciuc, Camelia Vizireanu
Publikováno v:
Nutrients, Vol 14, Iss 17, p 3458 (2022)
Driven by the modern lifestyle, the consumers are interested in healthier and balanced diets, including both probiotics and natural antioxidants. The beneficial health effects of probiotics are mainly due to their capacity of modulating the human int
Externí odkaz:
https://doaj.org/article/2bb2e2086b94469ea9bf3d007493989c
Autor:
Oana Viorela Nistor, Gabriel Danut Mocanu, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Liliana Ceclu
Publikováno v:
Foods, Vol 11, Iss 14, p 2038 (2022)
Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new asso
Externí odkaz:
https://doaj.org/article/9282822801974e3a9e9990b1d8ad8752
Autor:
Gabriel-Dănuț Mocanu, Oana-Viorela Nistor, Oana Emilia Constantin, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Elisabeta Botez
Publikováno v:
Molecules, Vol 27, Iss 5, p 1609 (2022)
Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl2 on physicochemical and microbiological quality; bioactive compounds; and microstructural, tex
Externí odkaz:
https://doaj.org/article/54dd039c0f9d4b98b7b57be53908d04d
Autor:
Lucian D. OLARU, Oana V. NISTOR, Doina G. ANDRONOIU, Viorica Vasilica BARBU, Ioana Otilia GHINEA, Elisabeta BOTEZ
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 79-94 (2018)
The important potential of the Mintos F1 variety of bell peppers which can be processed into products with special destinations is studied in this work. The main objective of this work is the evaluation of the ohmic heating (OH) effects on bell peppe
Externí odkaz:
https://doaj.org/article/0e816f17c5c84d0fb9120042fbcf4a2b
Autor:
Doina Georgeta Andronoiu, Lucian Daniel Olaru, Viorica Vasilica Barbu, Elisabeta Botez, Ioana Otilia Ghinea, Oana Viorela Nistor
Publikováno v:
Journal of Food Science and Technology. 59:388-396
The influence of two natural different hydrocolloids (apple and citrus pectin) on physical, rheological and textural parameters, bioactive compounds and antioxidant activity of the courgette (Cucurbita pepo) puree was studied. The experiment aimed th
Autor:
Gabriel Danut Mocanu, Elisabeta Botez, Elena Ionita, Doina Georgeta Andronoiu, Cristina-Diana Zaharia, Viorica Vasilica Barbu, Oana Viorela Nistor
Publikováno v:
INCREaSE 2019 ISBN: 9783030309374
While carrots are such a popular and cheap raw material, known for its importance in the human diet, as a source of carotenoids, it was chosen to be the object of this study. Since carrot consists of water, protein, cellulosic substances and pectin,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e420327869ac55bbfca8a775337a4b79
https://doi.org/10.1007/978-3-030-30938-1_13
https://doi.org/10.1007/978-3-030-30938-1_13
Autor:
Oana Viorela Nistor, Viorica Vasilica Barbu, Elisabeta Botez, Gabriel Danut Mocanu, Liliana Ceclu, Doina Georgeta Andronoiu, Ludmila Rudi
Publikováno v:
INCREaSE 2019 ISBN: 9783030309374
This work presents the changes in the physico-chemical properties of pumpkin puree, aiming to find the best drying technique to obtain pumpkin powder. For that, pumpkin purees were pretreated by microwave (210 W and 315 W) for 3 min or ohmically heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d30e921977504175faa848f2d035ef6
https://doi.org/10.1007/978-3-030-30938-1_16
https://doi.org/10.1007/978-3-030-30938-1_16
Autor:
Oana Viorela Nistor, Gabriel Danut Mocanu, Anastasia Maidan, Doina Georgeta Andronoiu, Liliana Seremet, Viorica Vasilica Barbu, Elisabeta Botez, Ludmila Rudi
Publikováno v:
Food Chemistry. 310:125637
Reduction of bioactive compounds sensitive to heat, light and oxygen could be attributed to drying. The effectiveness of microwave pretreatment at 525 or 420 W and the ohmic heating at 17.5 V/cm over the properties of beetroot powder were compared. T