15 articles in this issue
Carmen Socaciu
The review presents the definitions, the main concepts and vision for Bioeconomy versus Green economy. The key aspects which are discussed refers to European strategy and action plans (1), Bioeconomy and agriculture orientation (2), Biorefinery for a bett... see more
Maria Doinita Bors,Georgiana Smaranda Petrut,Maria Tofana,Sonia Socaci,Anca Farcas
The  purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses we... see more
Teodora Coldea,Elena Mudura,Carmen Chircu,Andrei Borsa
There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobe?ti) during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural ... see more
Dorin Tibulca,Claudiu Dan Salagean,Mirela Jimborean
Coliforms present in 1 cm2 of carcass surface shows the degree of contamination during slaughtering as well as the hygienic condition of the air, the slaughtering hall, the equipment getting in contact with the carcasses, of the utensils, operators’ wor... see more
Mirela Jimborean,Dorin Tibulca
The microbiological analysis is being done since the moment of production until the end of maturation of two kinds of semi-hard cheese (Olanda and Moeciu). It was identified the total number of germs using the horizontal method for the list of micro-organ... see more
Jean Didier Koffi Kouassi,Vlad Muresan,Sophie Nadège Gnangui,Elena Mudura,Lucien Patrice Kouame
The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox) on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear vi... see more
Simona Maria Man,Adriana Paucean,Sevastita Muste
The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain ... see more
Andruta Elena Muresan,Sevastita Muste,Andrei Borsa,Romina Alina Vlaic,Vlad Muresan
Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant action. D... see more
Vlad Muresan,Sabine Danthine,Emil Racolta,Sevastita Muste,Christophe Blecker,Andrei Borsa,Andruta Elena Muresan
Halva is one of the most popular food products of Middle Eastern and North African countries. Worldwide, the most known halva contains roasted sesame seeds, while usually in Eastern European countries the most appreciated is sunflower halva. However, even... see more
Anamaria Pop,Sevastita Muste,Crina Muresan,Simona Jula
Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added s... see more
Emil Racolta,Sevastita Muste,Andruta Elena Muresan,Crina Carmen Muresan,Monica Maria Bota,Vlad Muresan
CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers... see more
Ramona Andreea Dochitoiu,Dan Cristian Vodnar,Carmen Socaciu
Preserving food is an important link in ensuring their quality; it is always a matter of concern for consumers. Some of the most common microorganisms existing on the surface of refrigerated meat are the Escherichia coli and Listeria monocytogenes. The us... see more
Claudiu Dan Salagean,Dorin Tibulca
The purpose of performed research aimed to establish the influence of protein supplements on the quality and economic efficiency in the processing of a certain semi-smoked sausage assortment using two experimental processing technologies: with 3% soy prot... see more
Ancuta M. Rotar,Cristina Semeniuc,Florina Bunghez,Mirela Jimborean,Carmen Pop
Lactic acid bacterias (LAB: Streptococcus thermophilus-ST, Lactobacillus bulgaricus-LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the interacti... see more
Liana Mariana Deac,Anca Farcas,Dan C. Vodnar,Maria Tofana,Sonia Socaci
The fir buds as well as the fir buds extracts (such as fir buds syrup) are used in traditional medicine and phytotheraphy for the alleviation of light to medium forms of respiratory diseases and for the prophylaxis or treatment of some childhood disorders... see more