Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Vlad Mureşan"'
Autor:
Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 12, Iss 8, p 1703 (2023)
This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics,
Externí odkaz:
https://doaj.org/article/0509190358984be1ab153f371394fc08
Autor:
Andreea Puşcaş, Vlad Mureşan
Publikováno v:
Gels, Vol 8, Iss 11, p 749 (2022)
Shellac wax-based oleogel emulsions were studied with a three level two factorial design in order to find an optimal formulation for a spread formulation. Rheological, textural, colorimetry, and stability analysis were conducted to assess the perform
Externí odkaz:
https://doaj.org/article/ceae946c35df45ecb3c2a3ebd99eb561
Autor:
Delia Michiu, Maria-Ioana Socaciu, Melinda Fogarasi, Anamaria Mirela Jimborean, Floricuţa Ranga, Vlad Mureşan, Cristina Anamaria Semeniuc
Publikováno v:
Molecules, Vol 27, Iss 4, p 1345 (2022)
Over the past decade, there has been growing interest in polyphenols’ research since these compounds, as antioxidants, have several health benefits, such as preventing neurodegenerative diseases, inflammation, cancer, cardiovascular diseases, and t
Externí odkaz:
https://doaj.org/article/f8a8069e81d84fb68a160c78cea7e306
Autor:
Vlad MUREŞAN
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 43-52 (2018)
Particle size is a critical quality parameter of food suspensions, influencing their rheological behaviour, overall stability as well as sensory perception. Sunflower paste was considered an example for a complex food matrix, based on its heterogeneo
Externí odkaz:
https://doaj.org/article/c1b50cf4e5ce4bb79b35d7ba088969c5
Autor:
Iulian Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Vlad Mureşan, Carmen Rodica Pop, Maria Simona Chiş, Simona Maria Man, Miuţa Rafila Filip, Bogdan-Mihai Onica, Ersilia Alexa, Vasile-Gheorghe Vişan, Sevastiţa Muste
Publikováno v:
Plants, Vol 10, Iss 8, p 1558 (2021)
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these br
Externí odkaz:
https://doaj.org/article/050f2af1731849ecbb96adc59bdff8da
Publikováno v:
Trials, Vol 18, Iss 1, Pp 1-12 (2017)
Abstract Background Depression has become one of the leading contributors to the global disease burden. Evidence-based treatments for depression are available, but access to them is still limited in some instances. As technology has become more integ
Externí odkaz:
https://doaj.org/article/d049aa627ada4f47a1b11174b8b1c834
Autor:
Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 4791 (2021)
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis an
Externí odkaz:
https://doaj.org/article/0fe3a2d1d30e461999553ae7bcf38b84
Autor:
Crina Carmen Mureşan, Romina Alina (Vlaic) Marc, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan, Andruţa Elena Mureşan
Publikováno v:
Foods, Vol 10, Iss 2, p 258 (2021)
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, mo
Externí odkaz:
https://doaj.org/article/57b9d307d6f3498a887845c48f26d9e6
Autor:
Maria-Ioana Socaciu, Melinda Fogarasi, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Mihaela Ancuţa Rotar, Vlad Mureşan, Oana Lelia Pop, Dan Cristian Vodnar
Publikováno v:
Polymers, Vol 12, Iss 8, p 1748 (2020)
The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming so
Externí odkaz:
https://doaj.org/article/f44235df95c94079bd2f5d3f544f54af
Autor:
Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste
Publikováno v:
Foods, Vol 9, Iss 6, p 822 (2020)
Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free m
Externí odkaz:
https://doaj.org/article/0d6e1e2de56746ae872e204f06df3154