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View article: Alfalfa Sprouts and Seeds Valorization in Enriched Sourdough Bread
Alfalfa Sprouts and Seeds Valorization in Enriched Sourdough Bread Open
Alfalfa (Medicago sativa) sprouts and seeds are valued for their rich nutritional profile, providing proteins, dietary fiber, polyunsaturated fatty acids, vitamins, and minerals. This study investigated the potential of using alfalfa sprou…
View article: Factors impacting the composition of three grape varietal: Royal maiden, chardonnay, and pinot noir
Factors impacting the composition of three grape varietal: Royal maiden, chardonnay, and pinot noir Open
View article: Impact of Alfalfa Sprouts (<i>Medicago sativa L.</i>) on the Quality of Composite Sourdough Fermented With <i>Lactiplantibacillus plantarum</i> ATCC 8014 and <i>Saccharomyces cerevisiae</i>
Impact of Alfalfa Sprouts (<i>Medicago sativa L.</i>) on the Quality of Composite Sourdough Fermented With <i>Lactiplantibacillus plantarum</i> ATCC 8014 and <i>Saccharomyces cerevisiae</i> Open
Alfalfa sprouts have gained attention due to their nutritional quality and health benefits in finding new nutrient resources to fortify staple food. The sourdough fermentation is a powerful method to exploit its potential in breadmaking. T…
View article: State-of-the-art on the Dehydration and Drying of Cucurbita Species
State-of-the-art on the Dehydration and Drying of Cucurbita Species Open
Cucurbita species (pumpkin, squash or gourd) are native to North America and are cultivated for several thousand years. They are used as food and feed, but also in personal care, folk medicine as anthelmintic, art and festivals such as Hal…
View article: Dietary Fibers and Their Importance in the Diet
Dietary Fibers and Their Importance in the Diet Open
Typically, those who consume diets that are rich in dietary fiber (DF) tend to have a reduced occurrence of chronic diseases. The digestion and absorption of dietary fiber in the gastrointestinal (GI) tract is influenced by the structural …
View article: Analysis of gonadocorticoids profile in canine patients diagnosed with ovarian cysts
Analysis of gonadocorticoids profile in canine patients diagnosed with ovarian cysts Open
Veterinarians can obtain a more comprehensive understanding of the progression of ovarian cystic pathology in dogs by assessing hormonal levels. This study aimed to examine the gonadocorticoid profile of dogs diagnosed with ovarian cysts a…
View article: An Overview of the Characteristics, Advantages, and Uses of Nuts
An Overview of the Characteristics, Advantages, and Uses of Nuts Open
Nuts possess a high concentration of essential nutrients and serve as a very effective source of bioactive chemicals that promote health. Therefore, they function as significant and nutritious snacks, while also being incorporated into num…
View article: Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time
Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time Open
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates,…
View article: Contaminants Found in Non-Alcoholic Fermented Cereal-Based Beverages
Contaminants Found in Non-Alcoholic Fermented Cereal-Based Beverages Open
Non-alcoholic fermented cereal-based beverages (NFCBs) are traditional drinks consumed worldwide. The aim of this article is to analyze the contaminants present in NFCBs and propose methods to reduce them to ensure the safety and quality o…
View article: Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods
Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods Open
This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturall…
View article: An Overview of Ripening Processes
An Overview of Ripening Processes Open
The chapter aims to address an overview of the new discoveries regarding the methods of ripening processes. The chapter presents the latest methods used in fruit and vegetable ripening processes, ripening processes in the food industry, en…
View article: Antibacterial and Phytochemical Screening of Artemisia Species
Antibacterial and Phytochemical Screening of Artemisia Species Open
Taking into account the increasing number of antibiotic-resistant bacteria, actual research focused on plant extracts is vital. The aim of our study was to investigate leaf and stem ethanolic extracts of Artemisia absinthium L. and Artemis…
View article: Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production Open
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were…
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: Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review
Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review Open
Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat…
View article: Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour
Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour Open
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture an…
View article: Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins Open
Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gl…
View article: Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product
Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product Open
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food p…
View article: Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429
Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429 Open
Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this …
View article: Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles
Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles Open
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, senso…
View article: Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product
Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product Open
Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% t…
View article: Influence of Fenugreek Flour (<i>Trigonella foenum-graecum</i>L.) Addition on the Technofunctional Properties of Dark Wheat Flour
Influence of Fenugreek Flour (<i>Trigonella foenum-graecum</i>L.) Addition on the Technofunctional Properties of Dark Wheat Flour Open
Evaluation of fenugreek ( Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread …
View article: COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY
COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY Open
Sourdough influences in a good way all aspects of the bakery products quality. Sourdough fermentation has gained the worldwide attention due to its positive influence on sensorial, textural, nutritional and shelf life of baked goods. For t…
View article: Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour Open
The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread qua…
View article: Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits
Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits Open
The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%…
View article: Influence of Psyllium husk (Plantago ovata) on Bread Quality
Influence of Psyllium husk (Plantago ovata) on Bread Quality Open
It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health…
View article: Development of Gluten Free Cookies From Rice And Coconut Flour Blends
Development of Gluten Free Cookies From Rice And Coconut Flour Blends Open
This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 3…
View article: Assesment of the total antioxidant capacity of apples peels during phisiological falls
Assesment of the total antioxidant capacity of apples peels during phisiological falls Open
The antioxidant capacity of apples peel extracts during the fruit development from three apple varieties (i.e., Ionathan, Golden Delicious and Starkrimson) were analyzed at 7, 15, 35, 65, 107, 145 days after full bloom (DAFB). The total an…
View article: Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour
Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour Open
Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used.…
View article: Effect of Orange Pulp as a New Source of Dietary Fiber on the Nutritional Characteristics of Pound Cake
Effect of Orange Pulp as a New Source of Dietary Fiber on the Nutritional Characteristics of Pound Cake Open
Consumers are increasingly aware of diet related health problems and therefore are demanding natural ingredients which are expected to be safe and health promoting.By-products of citrus processing industries represent a serious problem, bu…