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This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory prop...

The aim of the project concerns the production, characterization and impact on consumers of biscuits with wholemeal flour and grated carrots. The innovative character results from the use of wholemeal flour, which, unlike white flour, retains the bran and wheat germ, making it richer in fiber, vitamins and minerals. This contributes to a lower glycemic index and a superior nutritional profile. Carrots provide moisture and natural sweetness and are also an important source of beta-carotene, fiber and other vitamins...

Our study explored the impact of adding avocado to chicken liver pate, focusing on both nutritional composition, oxidative stability and organoleptic (sensory) characteristics. By incorporating avocado, we aimed to create a healthier, more nutritious alternative to traditional pate. Nutritional analysis included determining protein, fat, minerals, water, salt, carbohydrate content, and energy value. The results showed that adding avocado led to a decrease in fat content and an increase in beneficial omega-3 fatty ...

The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range ...

The main aim of the paper was to obtain a chicken meat pate in which different proportions of goji berries were added in order to increase its functionality and protect it against lipid oxidation. The biofunctional properties of goji berries were initially evaluated by determining total polyphenol content (TPC), total flavonoid content (TFC) and total antioxidant activity using the DPPH method. The values obtained allowed estimation of the amount of goji fruit that could successfully replace the synthetic antioxid...

This study was examined to assess the beneficial effects of baobab flour (BF) on wheat flour (WF) muffins. Four (4) types of muffins, including control and 3 with 10, 20, and 30% BF, were produced and analyzed from a nutritional, phytochemical, and organoleptic point of view. The results of the nutritional analyses revealed that partial substitution of WF by BF significantly improved the nutritional characteristics of the muffins. There was a significant increase in mineral and lipid content in the muffins as BF b...

The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities. Malted barley flour (MBF) contains health-promoting compounds that enhance the nutritional value of bakery products when combined with wheat flour (WF). Two types of MBF (Amber and C...

Recent years have seen an increase in microbial biofilm resistance, which has led to great challenges for the medical community in terms of treating diseases and the food industry in terms of contamination and the loss of shelf life. The purpose of this work is to test the antimicrobial efficacy against the biofilm formed by the following reference strains: Streptococcus pyogenes (ATCC 19615), Staphylococcus aureus (ATCC 25923), Shigella flexneri (ATCC 12022), Pseudomonas aeruginosa (ATCC 27853), Escherichia coli ...

Gluten is present in a variety of foods consumed in everyday life, and due to its dominant presence in the diet, over the years an increasing number of people have started to develop intolerance to it, often causing allergies, sensitivity or coeliac disease. The main objective of this study was to develop a gluten-free product that meets high quality standards to satisfy the consumer. In order to achieve the objective, a product based on almond flour, rice flour with added cranberry powder with high nutritional va...

In the context of the current trend for a healthy life, more and more emphasis is placed on the partial replacement of meat-based foods with plant-based foods. This is difficult due to the need for more consumer awareness of the benefits of rebalancing diets in favor of vegetable proteins, thereby explaining the low consumption rate of these alternative products. This work aimed to demonstrate that partially replacing meat with vegetable proteins can improve nutritional properties while maintaining high sensory pr...

Currently, in order to respond to the needs of the human population and food security issues worldwide, it is necessary to implement strategies for recovery and transformation of waste from the food industry into a circular system of production and consumption. Fruit waste such as peels and seeds have a high waste rate worldwide. These wastes have a high nutritional content, suggesting a potential for use in the food industry. Pome fruits (apples, pears and quince) belong to Rosaceae family, have tough central cor...

Fennel (Foeniculum) is a member of the Apiaceae family, the most cultivated fennel cultivars belong to subspecies vulgare. This paper aim is to obtain essential oil from Foeniculum vulgare (FEO) seeds cultivated in the western part of Romania and to characterize the FEO in terms of chemical composition, herbicidal and antibacterial properties. Fennel essential oil was obtained by water vapour entrainment and the chemical composition of the oil was determined by GS-MS.The herbicidal effect was studied against weed ...

Fennel (Foeniculum) is a member of the Apiaceae family, the most cultivated fennel cultivars belong to subspecies vulgare. This paper aim is to obtain essential oil from Foeniculum vulgare (FEO) seeds cultivated in the western part of Romania and to characterize the FEO in terms of chemical composition, herbicidal and antibacterial properties. Fennel essential oil was obtained by water vapour entrainment and the chemical composition of the oil was determined by GS-MS.The herbicidal effect was studied against weed ...

Oregano, (Origanumvulgare), known in our country as bumblebee or marjoram, belonging to the Lamiaceae family and is used as spice or medicinal plant. This study was conducted to evaluate the chemical composition, antifungal and antioxidant properties of Origanumvulgare plant and oil.The chemical composition of Origanumvulgareplant samples were performed using the official AOAC methods in the laboratories of the Interdisciplinary Research Platform of BUASVM from Timisoara. Alcoholic extracts of Origanumvulgareplant...

Oregano, (Origanumvulgare), known in our country as bumblebee or marjoram, belonging to the Lamiaceae family and is used as spice or medicinal plant. This study was conducted to evaluate the chemical composition, antifungal and antioxidant properties of Origanumvulgare plant and oil.The chemical composition of Origanumvulgareplant samples were performed using the official AOAC methods in the laboratories of the Interdisciplinary Research Platform of BUASVM from Timisoara. Alcoholic extracts of Origanumvulgareplant...

The purpose of the research paper was to study the sensorial and physic-chemical characteristics of the `Carpinet` pie produced as a traditional ecological food product in a Romanian village, in the West part of the country. The technological production process of the `Carpinet` pie followed a traditional receipt known as a local bakery product. All the raw materials and ingredients used in the technological process according to the traditional receipt had organic origin as ecological ingredients. The sensory exam...

The researches presented in this paper aim to study the production technology of traditional ecologic meat products sausage type and their physic-chemical and sensorial characterization. The studied meat products sausage type were the traditional пїЅVirsliпїЅ produced in the Romanian village Pui by local producers. The first part of the researches involved the production technology, using organic raw materials and ingredients. Also the production technology followed a traditional recipe used only in this region / ...