A5011404439- Nanocomposite Films for Food Packaging
- biodegradable polymer synthesis and properties
- Microplastics and Plastic Pollution
- Electrospun Nanofibers in Biomedical Applications
- Microbial Inactivation Methods
- Organic Food and Agriculture
- Culinary Culture and Tourism
- Consumer Attitudes and Food Labeling
- Seed and Plant Biochemistry
- Probiotics and Fermented Foods
- Advanced Cellulose Research Studies
- Food composition and properties
- Magnetic and Electromagnetic Effects
- Postharvest Quality and Shelf Life Management
- Plant Physiology and Cultivation Studies
- Natural Fiber Reinforced Composites
- Food Drying and Modeling
- Antimicrobial agents and applications
- Polymer Surface Interaction Studies
- Phytochemical and Pharmacological Studies
- Chemistry and Chemical Engineering
- Polydiacetylene-based materials and applications
- Horticultural and Viticultural Research
- Agriculture, Plant Science, Crop Management
- Microencapsulation and Drying Processes
University of Agronomic Sciences and Veterinary Medicine of Bucharest
2015-2024
"Ion Ionescu de la Brad" Iasi University of Life Sciences
2016
In the latest years, researchers have been working to reduce dependence on petroleum based fuels and products due increase in environmental consciousness. This leads investigate environmentally friendly sustainable materials order replace existing ones. One of these polymeric is poly(3-hydroxybutyrate) (PHB) which a semi-crystalline, linear polymer belonging class polyhydroxyalkanoates. It fully biodegradable biocompatible, produced from renewable resources. Although having promising...
The antifungal, antibacterial, and antioxidant activity of four commercial essential oils (EOs) (thyme, clove, rosemary, tea tree) from Romanian production were studied in order to assess them as bioactive compounds for active food packaging applications. chemical composition the was determined with Folin-Ciocâlteu method gas chromatography coupled mass spectrometry flame ionization detectors, it found that they respect AFNOR/ISO standard limits. EOs tested against three spoilage fungi-
Food spoilage causes considerable economic losses and constitutes a health risk for consumers due to the potential some microorganisms produce toxins. In last ten years, there are limitations in microbial decontamination of foods by current methods development novel techniques this area would be advantageous. Conventional cooking heating degradation product's quality attributes nutritional properties intense heat treatment subsequent destruction proteins vitamins, including undesirable...
Fresh produce remains metabolically active even after harvest and continues to respire lose water. This fact represents a current challenge for establishing the optimal conditions of controlled atmosphere prolonging shelf life fresh vegetal products. In this study, best storage practices high quality organic strawberries were determined. Organic stored in four different conditions: air (control); 5% O2, 10% CO2, 85% N2, 75% relative humidity (CA I); 15% 80% II) 95% III). It was established...
The present paper deals with a comparative study on the influence of two different bioplasticizers: acetyl tributylcitrate (ATBC) and LAPOL108 mechanical antimicrobial properties poly(lactic acid) PLA containing 1 wt.% chitosan. based biocomposites were investigated by means processing behavior, FT-IR spectroscopy, DSC analysis, tensile barrier properties, migration in food simulants antifungal activity. Based obtained results it can appreciated that could be appropriate for designing...
Recently, consumers have been increasingly interested in highly nutritional and health-promoting products the form of functional foods that are produced using environmentally friendly processes as part circular economy. Therefore, much research has carried out related to valorisation waste generated during processing food, especially fruit vegetables, commonly referred by-products. These by-products consist peels, seeds, stems or pomace, which shown valuable properties (high content...