14 articles in this issue
Introduction and Editorial Board
Bogdana GREBLA-AL-ZABEN,Vanda B ABALAU-FUSS,Suzana Elena BIRIS-DORHOI,Ioana TALOS,Maria TOFANA
Plant-based medicine is a popular emerging field. If one follows the research of this domain, will observe that the majority of the work is focused on different herbs as medicinal plants. However, many vegetables and fruits, their juices and extracts, pos... see more
Rasheed Olatunji MORUF,Mogbonjubola Mutiat OGUNBAMBO,Mayomi Adenike TAIWO,Oluwafolakemi Anthonia AFOLAYAN
The most important nutritional feature of mollusks is their lipid composition. Marine bivalves are a good source of high quality lipid, mainly because they concentrate eicosapentaenoic acid and docosahexaenoic acid. Meanwhile, these n-3 Long Chain Polyuns... see more
Denisa CIOTEA,Elena UNGUREANU,Gabriel MUSTATEA,Mona Elena POPA
The use of seasonings is important in food industry because the bioactive compounds contained in these dried aromatic plants improve the taste and the flavor of food. These dried aromatic plants can often be contaminated with some heavy metals, polycyclic... see more
Robert DULINSKI,Marek ZDANIEWICZ,Aneta PATER
Relatively high levels of phytates in buckwheat malt and the low activity of endogenous phytases that limit the effective use of substrates for fermentation and yeast metabolism (starch, proteins, minerals) are an argument for using phytases in beer produ... see more
Maria Lidia IANCU
Potato puree and sauerkraut juice are valuable raw material resources that can improve the ability of the gluten free dough to release gas and CO2. The starchy carbohydrates in the potatoes, modified due to the heat treatment and the vitamins, minerals, s... see more
Rajmund MICHALSKI,Edward MUNTEAN,Aleksandra LYKO
Reliable determination of various components of beers is still a challenge due to their complex matrices. Inorganic ions are very important components of beer; their content depends mainly on the quality of water and additional substances used in the brew... see more
Asli ÖZKÖK,Özgür KORU,Orhan BEDIR,Serdar ÇETINKAYA,Ömür GENÇAY ÇELEMLI,Çigdem ÖZENIRLER,Nazli MAYDA,Kadriye SORKUN
Bee pollen has many therapeutic properties with its rich chemical content. Especially the phenolic substances in the structure of bee pollen are very effective in showing the bioactive compounds. Thanks to these properties, bee pollen is used as a food su... see more
Carmen Daniela PETCU,Emilia CIOBOTARU-PÎRVU,Dana TAPALOAGA,Ioana Madalina GEORGESCU,Ovidiu Valentin ZVORI?TEANU,Catalin Nicolae NEGREANU,Oana Diana OPREA,Crina MURE?AN
Lead is a toxic metal that is found in both organic and inorganic forms. The maximum allowed values of lead contamination of foods are established in accordance with European Commission Regulation (EC) No. 1881/2006. The aim of this paper is to follow the... see more
Mariana Alexandra PITURLEA,Adela PINTEA,Florina COPACIU,Elena Cristina GHERASIM,Cristina TUDOR
The present study investigated the carotenoid content and composition of several commercial eggs produced in different housing systems and the amount of macular xanthophylls that becomes available for absorption by the intestinal cells (bio-accessible) af... see more
Ramona Maria POPA,Sonia SOCACI,Anca FARCAS,Carmen Maria SOCACIU
The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits, mainly... see more
Gabriela Daniela STAMATIE,Denisa Eglantina DU?A,Alina Cule?u,Iulia Elena SUSMAN,Marina SCHIMBATOR,Florentina ISRAEL-ROMING
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of whe... see more
Iulia Elena SUSMAN,Marina SCHIMBATOR,Alina CULE?U,Mona Elena POPA
Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food... see more
Milad TAVASSOLI,Abdollah JAMSHIDI,Golnaz RANJBAR,Mohammad Reza TORBATI MOGHADDAM,Asma AFSHARI
The present study aimed to investigate the contamination rate of various traditional Iranian cheese samples with Yersinia enterocolitica. In total, 200 cheese samples were collected from the northeast of Iran, and 10 types of traditional cheese were evalu... see more