Violeta Nour
YOU?
Author Swipe
View article: Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders
Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders Open
Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum leathers using different levels of sugar addition, and to …
View article: Pomological, Nutritional and Phytochemical Properties of Some Plum (Prunus domestica L.) Cultivars and Local Selections Grown in a Collection Orchard Located in South-Western Romania
Pomological, Nutritional and Phytochemical Properties of Some Plum (Prunus domestica L.) Cultivars and Local Selections Grown in a Collection Orchard Located in South-Western Romania Open
Geometrical and physical properties, dry matter, soluble solids content, titratable acidity, total phenolic content and DPPH radical scavenging activity were investigated in the fresh fruits of six plum (Prunus domestica L.) cultivars (‘Ce…
View article: Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies
Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies Open
The purpose of the present study was to evaluate the effects of partially replacing wheat flour with bilberry (BIPP) and blackcurrant (BCPP) pomace powders at 2.5%, 5%, and 10% levels on dough texture and rheology and on the proximate comp…
View article: Corn-Based Extruded Snacks Supplemented with Bilberry Pomace Powder: Physical, Chemical, Functional, and Sensory Properties
Corn-Based Extruded Snacks Supplemented with Bilberry Pomace Powder: Physical, Chemical, Functional, and Sensory Properties Open
Corn-based extruded snacks are tasty and very popular food products; however, they have high starch and oil and low bioactive content. The aim of the present study was to improve the functional value of corn-based extruded snacks by enrich…
View article: Increasing the Content of Bioactive Compounds in Apple Juice Through Direct Ultrasound-Assisted Extraction from Bilberry Pomace
Increasing the Content of Bioactive Compounds in Apple Juice Through Direct Ultrasound-Assisted Extraction from Bilberry Pomace Open
The increasing trend of diet-related chronic diseases has stimulated research into developing new food products and beverages with health-promoting potential. At the same time, new resources, including plant by-products, are currently bein…
View article: Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt
Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt Open
Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and …
View article: Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders
Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders Open
Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present study was conducted to develop new fruit leathers by adding 0.5%, 1.0% and 1.5%…
View article: Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils
Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils Open
The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat repla…
View article: Recovery of phenolic compounds from wild bilberry, blackcurrant and blackberry pomaces by maceration and ultrasound-assisted extraction
Recovery of phenolic compounds from wild bilberry, blackcurrant and blackberry pomaces by maceration and ultrasound-assisted extraction Open
Wild bilberry, blackcurrant and blackberry fruit pomaces obtained after industrial juice processing were extracted in water, 1% citric acid, 40%, 60% and 80% (v/v) aqueous ethanol using two extraction methods: maceration and ultrasound-ass…
View article: Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers
Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers Open
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers—pea and soy protein isolates—and three di…
View article: Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan Open
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with so…
View article: Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds
Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds Open
This study aimed to investigate the nutritional and antioxidant composition of dried wild bilberry, blackcurrant, and blackberry pomaces by evaluating the proximate content, titratable acidity, color, total phenolics, total flavonoids, tot…
View article: Physico-Chemical Characteristics, Sensory Attributes and Oxidative Stability of Soy Milk Mayonnaise Enriched in Carotenoids from Tomato By-Products
Physico-Chemical Characteristics, Sensory Attributes and Oxidative Stability of Soy Milk Mayonnaise Enriched in Carotenoids from Tomato By-Products Open
In the present study, sunflower oil was used as the extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% and 5.0% (w/v) and the carotenoid-enriched oils were further used in the manufacturing of…
View article: Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties
Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties Open
This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and …
View article: PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF SOME TROPICAL FRUITS
PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF SOME TROPICAL FRUITS Open
They were determined the physical and chemical properties, antioxidant capacity and mineral content of tropical fruit respectively: : passion fruit (Passiflora edulis), carambola (Averrhoa carambola), sweet pepino (Solanum muricatum), guav…
View article: INFLUENCE OF UV TREATMENT ON SOME PROPERTIES ANDBIOACTIVE COMPOUNDS IN ONION BULBS (ALLIUM CEPA L.) DURRINGSTORAGE
INFLUENCE OF UV TREATMENT ON SOME PROPERTIES ANDBIOACTIVE COMPOUNDS IN ONION BULBS (ALLIUM CEPA L.) DURRINGSTORAGE Open
Due to the importance of food and health benefits, onions are used and stored in large quantities.One of the problems encountered during onion storage is besides maintaining the chemical components at optimal values, the losses recorded by…
View article: Effect of Some Polysaccharide-Based Edible Coatings on Fresh White Button Mushroom (Agaricus bisporus) Quality during Cold Storage
Effect of Some Polysaccharide-Based Edible Coatings on Fresh White Button Mushroom (Agaricus bisporus) Quality during Cold Storage Open
This study investigated the effects of pectin, chitosan, sodium alginate, and carboxymethyl cellulose-based edible coatings, individually and/or in combination with N-acetyl cysteine as an antibrowning agent, on some physical, chemical, an…
View article: Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends
Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends Open
Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry jui…
View article: Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage
Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage Open
The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days stora…
View article: Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears
Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears Open
The aim of this study was to assess the effects of pectin coating alone (PE) or combined with chemical dips containing potassium sorbate (PS) or sodium benzoate (SB) as antimicrobials, and N-acetyl cysteine (N-AC) or ascorbic acid (AA) + c…
View article: Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin
Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin Open
In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing …
View article: Physico-chemical, antioxidant and sensorial properties of fruit leathers made from “Malga” and “Murano” strawberry cultivars
Physico-chemical, antioxidant and sensorial properties of fruit leathers made from “Malga” and “Murano” strawberry cultivars Open
Introduction.Strawberries are recognized as an antioxidant source due to their high content of anthocyanins, other phenolic compounds and ascorbic acid.The objective of this study was to formulate and to characterize fruit leather made fro…
View article: Effect of sea buckthorn juice addition on the oxidative stability, physicochemical and sensory properties of soy milk mayonnaise during refrigerated storage
Effect of sea buckthorn juice addition on the oxidative stability, physicochemical and sensory properties of soy milk mayonnaise during refrigerated storage Open
Introduction.The purpose of the present study was to investigate the antioxidant potential of the sea buckthorn juice and to explore for its use as enrichment to soy milk mayonnaise, in order to improve the color, oxidative stability and s…
View article: Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation
Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation Open
The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-we…
View article: Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water Open
The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of…
View article: Effect of dip wash treatments with organic acids and acidic electrolyzed water combined with ultraviolet irradiation on quality of strawberry fruit during storage
Effect of dip wash treatments with organic acids and acidic electrolyzed water combined with ultraviolet irradiation on quality of strawberry fruit during storage Open
The objective of this study was to determine the effects of dip wash treatments with 2% citric acid (CA), 0.2% benzoic acid (BA), 0.2% sorbic acid (SA) and acidic electrolyzed water (AEW) followed by 2 kJ·m–2 ultraviolet (UV) irradiation o…
View article: Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water Open
The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of…
View article: Effect of dip wash treatments with organic acids and acidic electrolyzed water combined with ultraviolet irradiation on quality of strawberry fruit during storage
Effect of dip wash treatments with organic acids and acidic electrolyzed water combined with ultraviolet irradiation on quality of strawberry fruit during storage Open
The objective of this study was to determine the effects of dip wash treatments with 2% citric acid (CA), 0.2% benzoic acid (BA), 0.2% sorbic acid (SA) and acidic electrolyzed water (AEW) followed by 2 kJ·m–2 ultraviolet (UV) irradiation o…
View article: PHYSICAL AND COMPOSITIONAL CHARACTERISTICS OF CHESTNUT FRUITS
PHYSICAL AND COMPOSITIONAL CHARACTERISTICS OF CHESTNUT FRUITS Open
The objective of this study was investigationofphysical and compositional fruits characteristics of six chestnut cultivars. The fruits belonging to these cultivars were subjected to physical and chemical composition determinations, and the…
View article: Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries
Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries Open
Fresh highbush blueberries (Vaccinium corymbosum L.) are one of the most popular soft fruits characterized by attractive sensorial attributes and high antioxidant potential. They are highly perishable as they are susceptible to various mic…