Ovidiu Tița
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View article: Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese
Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese Open
(1) Background: Research into incorporating plant powders into dairy products is growing because they significantly increase the nutritional value of the finished products, making them a more attractive option for consumers seeking healthi…
View article: Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard
Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard Open
The increasing demand for red wines, supported by their complex sensory features and rich biochemical composition, has encouraged cultivation in non-traditional viticultural regions. This study investigates the antioxidant potential and vo…
View article: Determining the hydration capacity and elasticity of the dough using modern technology
Determining the hydration capacity and elasticity of the dough using modern technology Open
To determine the elasticity and viscosity of dough using modern technology, several methods can be used. One of the most common methods is to use a texture analyzer, which measures the force required to compress a dough sample. This force …
View article: Synergistic effects produced by certain antioxidants in valuable functional foods from the Romanian markets
Synergistic effects produced by certain antioxidants in valuable functional foods from the Romanian markets Open
Today, people should change their lifestyles and nutrition to prevent metabolic diseases characteristic of our century. Functional foods, rich in antioxidants, greatly help combat everyday stress and ensure optimal nutritional density. Thi…
View article: Phytochemical Screening and Antioxidant Activities of White and Red Wines from Different Varieties and Wine Regions in Romania
Phytochemical Screening and Antioxidant Activities of White and Red Wines from Different Varieties and Wine Regions in Romania Open
The characteristics of the variety from which the wine is made, the geographical area of production, the year of production, and the technology of winemaking are the parameters with the most influence on the total content of polyphenols, t…
View article: Development and Characterisation of Fortified Yogurt with the Addition of Carrot Peel and Celery Peel as By-Products from the Vegetable Industry
Development and Characterisation of Fortified Yogurt with the Addition of Carrot Peel and Celery Peel as By-Products from the Vegetable Industry Open
<p>Developing products that meet consumer expectations can be a challenge for researchers. Yogurt is a palpable dairy product because it is versatile and can be eaten as a dessert and snack. The present work aims to develop a yogurt …
View article: Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy
Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy Open
Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products …
View article: Biocomposite Material Based on Lactococcus lactis sp. Immobilized in Natural Polymer Matrix for Pharmaceutical Removal from Aqueous Media
Biocomposite Material Based on Lactococcus lactis sp. Immobilized in Natural Polymer Matrix for Pharmaceutical Removal from Aqueous Media Open
Ecosystems are negatively impacted by pharmaceutical-contaminated water in different ways. In this work, a new biosorbent obtained by immobilizing Lactococcus lactis in a calcium alginate matrix was developed for the removal of pharmaceuti…
View article: Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products
Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products Open
The technique of encapsulating different materials into matrices that can both protect and release their contents under specific circumstances is known as encapsulation. It serves the primary function of shielding delicate components from …
View article: The Influence of Bioactive Compounds in Food Products
The Influence of Bioactive Compounds in Food Products Open
Demand for healthy and nutritious food is growing worldwide. The aim is to produce food products that not only satisfy the need for food but also provide many nutritional benefits to the health of the consumer. The current study aims to pr…
View article: Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels
Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels Open
Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The…
View article: Practical results regarding the use of mushrooms in dairy products
Practical results regarding the use of mushrooms in dairy products Open
<p>The purpose of the study is to present the practical results regarding the introduction of different types of mushrooms in the process of obtaining dairy products. Edible mushrooms have a multitude of health benefits. They contain…
View article: The importance of wheat conditioning in the production of wholemeal flours
The importance of wheat conditioning in the production of wholemeal flours Open
<p>The grinding technique evolved along with the development of mankind and today it has become a real industry. The need to diversify flour assortments has raised the performance of the milling industry and, more than that, the prod…
View article: Review of: "[Review] The antibacterial activity of Allium sativum, Thymus vulgaris, Origanum vulgare, Curcuma longa, Rosmarinus officinalis, and Cinnamomum species against various antibiotic-resistant strains of bacteria: A Literature Review"
Review of: "[Review] The antibacterial activity of Allium sativum, Thymus vulgaris, Origanum vulgare, Curcuma longa, Rosmarinus officinalis, and Cinnamomum species against various antibiotic-resistant strains of bacteria: A Literature Review" Open
Potential competing interests: No potential competing interests to declare.
View article: Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties
Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties Open
Wine contains important amounts of antioxidants, which contribute to the protection of the body from oxidative stress and associated diseases. This study aims to characterize the bioactive characteristics and individual polyphenolic compos…
View article: Kefir Enriched with Encapsulated Volatile Oils: Investigation of Antimicrobial Activity and Chemical Composition
Kefir Enriched with Encapsulated Volatile Oils: Investigation of Antimicrobial Activity and Chemical Composition Open
The present study was designed to determine the changes in the chemical composition of kefir enriched with encapsulated volatile oils by enzymatic methods and the antimicrobial activity of volatile oils. Using encapsulated volatile oils (f…
View article: Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars
Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars Open
Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes genera…
View article: Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir
Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir Open
(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples …
View article: Valorization of Grape Pomace and Berries as a New and Sustainable Dietary Supplement: Development, Characterization, and Antioxidant Activity Testing
Valorization of Grape Pomace and Berries as a New and Sustainable Dietary Supplement: Development, Characterization, and Antioxidant Activity Testing Open
Grape pomace and berries represent natural sources of phytochemicals that can increase the quality of life of consumers by contributing to the prevention of chronic diseases; thus, the development of a dietary supplement was necessary. The…
View article: Phytochemical and Nutritional Profile Composition in Fruits of Different Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Romania
Phytochemical and Nutritional Profile Composition in Fruits of Different Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Romania Open
Chestnut (Castanea sativa Mill.), a valuable fruit crop, is cultivated in small areas in Romania, mostly in the west, where the moderate continental climate has a slight Mediterranean influence. This work aims to investigate the bioactive …
View article: Monitoring The Content of Heavy Metals in The Soil and Wines from Different Wine-Growing Areas of Romania
Monitoring The Content of Heavy Metals in The Soil and Wines from Different Wine-Growing Areas of Romania Open
Determination of heavy metals in soil and wine is very important for wine quality and consumer health, but at the same time it is a complementary tool for differentiating wines according to their geographical origin. In this work, soils an…
View article: Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation
Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation Open
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consume…
View article: Identification and Quantification of Valuable Compounds in Red Grape Seeds
Identification and Quantification of Valuable Compounds in Red Grape Seeds Open
Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varietie…
View article: Bilberry (Vaccinium myrtillus L.) Extracts Comparative Analysis Regarding Their Phytonutrient Profiles, Antioxidant Capacity along with the In Vivo Rescue Effects Tested on a Drosophila melanogaster High-Sugar Diet Model
Bilberry (Vaccinium myrtillus L.) Extracts Comparative Analysis Regarding Their Phytonutrient Profiles, Antioxidant Capacity along with the In Vivo Rescue Effects Tested on a Drosophila melanogaster High-Sugar Diet Model Open
Bilberries (Vaccinium myrtillus L.) have been reported to hold a plentitude of health-promoting properties beyond basic nutrition, mainly attributed to their anthocyanin content and antioxidant activity. In this article, we built the phyto…
View article: Use of Yoghurt Enhanced with Volatile Plant Oils Encapsulated in Sodium Alginate to Increase the Human Body’s Immunity in the Present Fight Against Stress
Use of Yoghurt Enhanced with Volatile Plant Oils Encapsulated in Sodium Alginate to Increase the Human Body’s Immunity in the Present Fight Against Stress Open
(1) Background: The COVID–19 pandemic and the imposition of strict but necessary measures to prevent the spread of the new coronavirus have been, and still are, major stress factors for adults, children, and adolescents. Stress harms human…
View article: Effect of chufa flour addition on characteristics of yoghurt quality
Effect of chufa flour addition on characteristics of yoghurt quality Open
Introduction.The purpose of the research is to determine the effect of the addition of chufa flour on the characteristics of yoghurt quality.Materials and methods.The yoghurt has been prepared by respecting the classic technological proces…
View article: Study of awareness of food labeling among consumers in North-West Russia
Study of awareness of food labeling among consumers in North-West Russia Open
A survey among the consumers of North-Western region of Russia (St. Petersburg and Leningradskaya oblast) was carried out, to determine awareness and understanding of food labeling, as well as usefulness of various elements of food labelin…
View article: Sources of pollutants and environmental factors protection in the meat processing industry
Sources of pollutants and environmental factors protection in the meat processing industry Open
The production activity in the food industry involves the passage of stages of the technological process through which the raw materials are transformed into semi-finished products or finished products destined for food consumption. Their …
View article: Innovative Method for the Transmission of Knowledge in Food Engineering
Innovative Method for the Transmission of Knowledge in Food Engineering Open
Pedagogical research is a way of explaining the educational phenomenon. Through this, it develops optimal solutions to the problems raised by the instructive-educational process, by following the social exigencies. The experimental activit…
View article: Antioxidant and Antiseptic Properties of Volatile Oils from Different Medicinal Plants: A Review
Antioxidant and Antiseptic Properties of Volatile Oils from Different Medicinal Plants: A Review Open
The use of preservatives is increasingly common in the food industry. The extension of the term of validity of the food products, as well as the preservation of their appearance for a longer period, is an increasingly common condition amon…