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The present study aims to evaluate the antibacterial potential of syrups derived from the buds of indigenous Romanian conifers, specifically silver fir (Abies alba) and Scots pine (Pinus sylvestris). The research is motivated by the increasing clinical interest in natural bioactive compounds as viable alternatives or adjuncts to synthetic pharmaceutical agents. By utilizing traditional extraction methods on raw materials harvested from natural forest ecosystems, this work seeks to characterize the therapeutic and ...

In recent years, growing consumer interest in traditional and minimally processed foods has encouraged the development of artisanal meat products with improved nutritional characteristics. Among these, pork pate remains a widely consumed product whose quality is strongly influenced by formulation and raw material selection. The sustainable use of animal-derived resources, including nutrient-rich organs, has gained increasing relevance in food production, as these materials are still insufficiently valorized, their...

Apple peels represent a significant source of bioactive compounds with potential health-promoting effects, including polyphenols, flavonoids, dietary fibers, vitamins, and essential minerals. Due to their high content of polyphenols and flavonoids, apple peels exhibit remarkable antioxidant activity, contributing to the development of functional foods and to the reduction of chronic disease risks such as cardiovascular diseases, cancer, and diabetes. The aim of this study was to evaluate the functional properties ...

Parsnip (Pastinaca sativa) is a vegetable with high nutritional value, which is cultivated mainly for the consumption of its roots, used as a spice in the preparation of dishes, being appreciated for its rich fiber content, as well as for vitamins and bioactive compounds. The paper aims to assess the differences between raw and cooked parsnip, based on its nutritional composition, focusing on the content of amino acids, fatty acids and essential vitamins, as well as on how these components influence health. Parsni...

The aim of the study was to monitor two types of Carpathian salami (one with a fat content of 20% and the other with 30% content). Variations in humidity, pH, fat and NaCl content were monitored, as well as changes that occurred during storage. The monitoring interval of the influence of raw and auxiliary materials on the obtained salami and the physicochemical and organoleptic changes occurred during storage was 1 - 115 days. In the case of the two types of salami, it was observed that the variation of fat conten...

Figs (Ficus carica) are renowned for their high antioxidant content and rich nutritional profile. They are an excellent source of vitamins (particularly vitamins A, C, K, and B-complex), essential minerals (such as calcium, magnesium, potassium, and iron), fiber, and bioactive compounds that offer numerous health benefits. Due to these properties, figs contribute to improved digestion, better blood sugar regulation, and enhanced cardiovascular health. Sausages are a widely enjoyed food, which inspired us to reimag...

This study aims to determine the specific fingerprints of cauliflower and broccoli available on the Romanian market based on mathematical models and chemical analysis (moisture content, minerals content, total antioxidant capacity and total polyphenols content). These vegetables (cauliflower and broccoli) are considered essential for the human diet due to their bioactive content and nutritional value. The content of minerals and antioxidant compounds varies depending on their varieties, environmental conditions, r...