A5046402623- Food composition and properties
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Seed and Plant Biochemistry
- Meat and Animal Product Quality
- Proteins in Food Systems
- Animal Nutrition and Physiology
- Polysaccharides and Plant Cell Walls
- Phytase and its Applications
- Organic Food and Agriculture
- Lichen and fungal ecology
- Agriculture Sustainability and Environmental Impact
- Botany and Plant Ecology Studies
- Sensory Analysis and Statistical Methods
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Animal Diversity and Health Studies
- Agriculture and Biological Studies
- Bee Products Chemical Analysis
- Probiotics and Fermented Foods
- GABA and Rice Research
- Mycorrhizal Fungi and Plant Interactions
- Biochemical Analysis and Sensing Techniques
- Nuts composition and effects
Ştefan cel Mare University of Suceava
2017-2024
Institute of National Economy
2023-2024
Romanian Academy
2023-2024
National Institute of Economic Research
2023
The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. introduction an ingredient bread making process requires evaluation dough behavior final product quality. Thus, influence water replacement by characteristics wheat flour was studied. Dynamic rheological measurements were performed order to evaluate viscoelastic dough. Compared control, increase elastic character...
The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation meat were evaluated. 4-week feeding trial was conducted 200, Cobb 500 broilers, assigned to 5 groups housed an experimental hall with floored pens. Compared the control group, diet for included 3% or 6% two varieties, white red. Diet formulation enrichment red influenced color parameters, underlining accentuated total...
The present study aimed to investigate the influence of quinoa fractions (QF) on chemical components wheat flour (WF), dough rheological properties, and baking performance bread. microstructure molecular conformations QF were dependent particle size. protein, lipids, ash contents composite flours increased with increase addition level, while size (PS) decreased these parameters as follows: Medium ˃ Small Large, values being higher compared control (WF). raised tenacity from 86.33 117.00 mm...
Carrot is one of the most consumed vegetables worldwide and production juices generates high amounts valuable by-products such as pomace. In order to minimize environmental effects optimize costs, carrot pomace can be considered an ingredient in various food products. The aim this study was characterize powders from four varieties (Baltimore, Niagara, Belgrado, Sirkana) and, a chemical, functional, chromatic, microstructural, molecular point view, highlight possibility using them...
Usnea genus (Parmeliaceae, lichenized Ascomycetes) is a potent phytomedicine, due to phenolic secondary metabolites, with various pharmacological effects. Therefore, our study aimed explore the antioxidant, cytotoxic, and rheological properties of barbata (L.) Weber ex F.H. Wigg (U. barbata) extract in canola oil (UBO) compared cold-pressed seed (CNO), as green solvent used for lichen extraction, which has phytoconstituents. The antiradical activity (AA) UBO CNO was investigated using UV-Vis...
Maize tortilla is a basic food in Mexico, and, lately, the industry has tried to make manufacturing process easier by using instant flours and specialized machines. The purpose of this study was investigate consumers’ behaviors related tortillas evaluate sensory, textural, physico-chemical parameters from Tlazala region, Mexico. sensory profile revealed that artisanal ones had better terms smell, taste, appearance compared others. These results are consistent with preferences for made maize...
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed evaluate the effect of GP by-product on common wheat flour (Triticum aestivum), dough properties order achieve optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account influence viscosity, cohesiveness complex modulus, color, fracturability, chewiness, cooking loss, total...
In the present study, influence of grape seeds flour (GSF) addition on physico-chemical and white wheat dough rheological properties were investigated. GSF two varieties, red, was added at three particle sizes (L, M S) different levels (0, 3, 5, 7, 9%) to flour. The fundamental investigated by applying oscillatory tests using a dynamic rheometer. storage (G’) loss (G”) moduli in function frequency temperature respectively, measured. Creep-recovery also applied evaluate peels-wheat behaviour....
In broiler chick-rearing, the color is usually acquired by synthetic carotenoids in addition to diets (25–80 mg/kg feed), often represented β-apo-8′-carotenal. past fifteen years, demand for organic food products originating from free-range reared chicks started grow, with a more directed awareness of quality meat and egg. Various investigations have been reporting microorganisms, such as oleaginous red yeasts genus Rhodotorula sp., fast-growing unicellular eukaryotes able synthesize natural...
This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum nutritional, functional, molecular characteristics. The results obtained showed that treatment led fat, fiber water absorption capacity increase, while moisture, protein, ash, retention capacity, solubility index, foaming FT-IR bands characteristic phytic acids decreased with temperature applied raised. Particle reduction determined lower emulsifying activity higher fat content,...
Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification bakery products represents an opportunity use such germinated flours in wheat-based products. Thus, this study aimed underline effects soybean flour (SGF) and lentil (LGF) on rheological behavior dough during different processing stages optimize addition level. For purpose, falling number, properties mixing, extension,...
Usnea barbata (L.) Weber ex F.H. Wigg (U. barbata) is a medicinal representative of the lichens from genus (Parmeliaceae, lichenized Ascomycetes), containing bioactive secondary metabolites. The aim this study comparative analysis between two separated parts thallus layers: medulla–cortex (mcUB) and central cord (ccUB) whole dried U. (dUB). These three samples were examined regarding color differences. morphology was through fluorescent microscopy (FM) scanning electron (SEM). mineral...
The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems the future, such as competitive availability, extra productive induced costs, human health risks relayed on sole ingredients commonly used animal food feeds. A total 320-day-old chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC:...
In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm M < small fractions, S mm). The effects the addition (GPF) to on viscoelastic properties dough both mixing proofing behaviour is presented. By GPF an increase water absorption a decrease stability recorded, whereas development time remarkable influenced by sizes. Alpha-amylase activity gelatinization temperature increases...
Wheat is one of the main crops that cultivated and consumed in world. Since durum wheat less abundant more expensive than other types, pasta producers can use common by applying various techniques to achieve desired quality. A heat moisture treatment was applied flour, effects on dough rheology texture, cooking quality, color, resistant starch content were evaluated. The results revealed temperature induced a proportional increase visco-elastic moduli, firmness, solids loss, luminosity, as...