Andrei Borşa
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View article: Valorisation of rosehip waste into a food ingredient – Focus on its colour, carotenoid content, and techno-functional properties
Valorisation of rosehip waste into a food ingredient – Focus on its colour, carotenoid content, and techno-functional properties Open
View article: The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality
The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality Open
The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to…
View article: Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids
Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids Open
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This …
View article: Current strategies for the management of valuable compounds from hops waste for a circular economy
Current strategies for the management of valuable compounds from hops waste for a circular economy Open
World beer production generates large volumes of waste discharged with every brew. Recently, new methods of reducing and reusing hops waste: hot trub (HT), and brewer-spent hops (BSH) are being exploited to improve the circular economy pro…
View article: A Sustainable Approach for the Development of Innovative Products from Fruit and Vegetable By-Products
A Sustainable Approach for the Development of Innovative Products from Fruit and Vegetable By-Products Open
The waste generated by small-scale ultra-fresh juice producers, such as bistros and restaurants, has been little studied so far, mainly because it is unevenly distributed and dissipated in the economic ecosystem and would require high cost…
View article: Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview
Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview Open
Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, …
View article: Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer Open
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source…
View article: The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films
The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films Open
Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different ex…
View article: Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage
Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage Open
The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils …
View article: Governmental Intervention and Its Impact on Growth, Economic Development, and Technology in OECD Countries
Governmental Intervention and Its Impact on Growth, Economic Development, and Technology in OECD Countries Open
The governments’ intervention in the economy impacts technological performance and sustainability. This role has become even more critical due to the COVID-19 situation and in the context of the continuous increase in resource consumption,…
View article: Functionality of Special Beer Processes and Potential Health Benefits
Functionality of Special Beer Processes and Potential Health Benefits Open
Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could i…
View article: Non-Alcoholic and Craft Beer Production and Challenges
Non-Alcoholic and Craft Beer Production and Challenges Open
Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ prefer…
View article: Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages Open
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and healt…
View article: Ultra-Fine Friction Grinding of Sunflower Kernels – Thereof Tahini and Halva Production and Rheological Characterization
Ultra-Fine Friction Grinding of Sunflower Kernels – Thereof Tahini and Halva Production and Rheological Characterization Open
Tahini is a paste obtained by milling the roasted sunflower kernel. Usually, a time and energy consuming two-steps process is involved, a three-roll refiner and a beating machine. The aim of this work was to identify and test a milling pro…
View article: Physicochemical Characteristic of Malt Vinegar with Spices
Physicochemical Characteristic of Malt Vinegar with Spices Open
The malt vinegar is very popular in England, being prepared from barley malt using a method resembling to the one used to produce the wine vinegar. It has a strong taste and a medium acidity. Regarding the fact that it is not very common i…
View article: Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact
Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact Open
Irritable bowel syndrome is a common disorder affecting millions of people worldwide. Because it's not clear what’s causing it, treatment focuses on the relief of symptoms. Over the past few years new alternative treatments with multispeci…