A5048114572- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Enzyme Production and Characterization
- Protein Hydrolysis and Bioactive Peptides
- Biofuel production and bioconversion
- Food composition and properties
- Fermentation and Sensory Analysis
- Pharmaceutical and Antibiotic Environmental Impacts
- Electrochemical sensors and biosensors
- Free Radicals and Antioxidants
- Essential Oils and Antimicrobial Activity
- Horticultural and Viticultural Research
- Infant Nutrition and Health
- Food Industry and Aquatic Biology
- Microbial Metabolic Engineering and Bioproduction
- Tea Polyphenols and Effects
- Antioxidant Activity and Oxidative Stress
- Enzyme-mediated dye degradation
- Seed and Plant Biochemistry
- Enzyme Catalysis and Immobilization
- Phytochemical and Pharmacological Studies
- Botanical Research and Applications
"Dunarea de Jos" University of Galati
2016-2025
Nature Conservation Centre
2018
Université de Yaoundé I
2014
The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 180 °C. were found to be thermostable temperature range 120 °C, whereas at higher temperatures both followed a first-order kinetic model. z-values started from 61.72 ± 2.28 °C for 75.75 2.87 activity. conformational space pairs model anthocyanin molecules 25 explored through molecular dynamics test, results indicated occurrence intermolecular self-association reactions...
This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order obtain extracts high anthocyanin content. The selected the solid–liquid (SLE) and ultrasound-assisted (UAE) methods. For each method, two concentrations ethanol (EtOH) used, while varying time temperature. Based on results, obtained by SLE using EtOH 96% after 30 min at 50 °C showed highest concentration. UAE allowed best results 25...
Response surface methodology and central composite design were used to optimize a biosynthesis medium for the production of xylanases by Streptomyces sp. P12-137 in submerged fermentation culture at pH 5.0, with wheat bran as substrate. The three variables involved this research bran, potassium nitrate xylose concentrations. Statistical analysis results showed that, range studied, concentrations had significant effect on xylanase production. optimized contained (in %, w/v): 1.0, KNO(3) 0.5....
Bovine lactoferrin (LF) is subjected to thermal processing during isolation for commercial use and while preparing milk products intended infant nutrition. The present study focused on the heat-induced structural changes of LF in buffer solution. Fluorescence spectroscopy, molecular modeling, enzymatic hydrolysis studies were combined extensively characterize behavior. temperature-induced induced conformation analyzed through intrinsic ANS fluorescence parameters (intensity, maximum...
Carbamazepine (CBZ) is a recalcitrant xenobiotic pharmaceutical pollutant highly stable in soil and wastewater during treatment. The biodegradation of CBZ using streptomycetes has been few studied up to now. Sixteen newly filamentous bacteria belong genus Streptomyces spp. isolated from different Romanian samples three strains collection microorganisms (MIUG) were morphologically characterized, tested based on their resistance against toxicity then selected as agents for bioremediation. Five...
Fermented bovine colostrum rich in bioactive peptides was obtained using Candida lipolytica strains co‐culture with kefir grains. During fermentation, the pH and total titratable acidity of product were daily measured. The hydrolysis degree electrophoretic pattern water‐soluble extracts (WSE) fermented analysed. Fractions enriched a molecular weight lower than 10 kDa separated by ultracentrifugation. They showed better modulation angiotensin‐converting enzyme (ACE) inhibition cell...
The occurrence of inflammatory responses in humans is frequently associated with food intolerances and likely to give rise irritable bowel disease. use conventional or unconventional flours produce gluten-free baking doughs brings important technological nutritional challenges, the sourdough biotechnology has potential overcome such limitations. In addition, typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an biotechnological process for fortification...