Search Results - "Codină, Georgiana Gabriela"

Maize and Sorghum as Raw Materials for Brewing, a Review by Dabija, Adriana, Ciocan, Marius Eduard, Chetrariu, Ancuta, Codină, Georgiana Gabriela

“…Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials…”
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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality by Codină, Georgiana Gabriela

“…Grains and the products obtained from them have a central importance in human nutrition, representing the main source of food for humans [...]…”
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Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types by Atudorei, Denisa, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela

“…The microstructural and physicochemical compositions of bean ( ), lentil ( ), soybean ( L.), chickpea ( L.) and lupine ( ) were investigated over 2 and 4 days…”
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Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review by Atudorei, Denisa, Codină, Georgiana Gabriela

“…Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a…”
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Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes by Axentii, Marina, Codină, Georgiana Gabriela

“…Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements…”
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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour by Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela

“…Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour…”
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Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts by Gâtlan, Anca-Mihaela, Ropciuc, Sorina, Codină, Georgiana Gabriela, Dabija, Adriana, Rusu, Lăcrămioara

“…The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing…”
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Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders by Blejan, Ana Maria, Nour, Violeta, Codină, Georgiana Gabriela

“…Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present…”
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Studies on the Manufacturing of Food Products Using Unconventional Raw Materials by Dabija, Adriana, Rusu, Lăcrămioara, Codină, Georgiana Gabriela

“…   Today, companies blend innovation with tradition to create new products, as the food business is continually looking for fresh product ideas that reflect…”
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The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality by Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela

“…The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF…”
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Current Research in Food Safety and Biotechnology by Oroian, Mircea, Codină, Georgiana Gabriela

“…Biotechnology is a field at the interface of biology and industry, being part of the applied sciences field [...]…”
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Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form by Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela

“…This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality…”
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Buckwheat and Amaranth as Raw Materials for Brewing, a Review by Dabija, Adriana, Ciocan, Marius Eduard, Chetrariu, Ancuța, Codină, Georgiana Gabriela

“…Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer…”
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Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality by Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela

“…The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough…”
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Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality by Atudorei, Denisa, Ropciuc, Sorina, Codină, Georgiana Gabriela

“…This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread…”
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Strategies for Reducing Sodium Intake in Bakery Products, a Review by Codină, Georgiana Gabriela, Voinea, Andreea, Dabija, Adriana

“…Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may…”
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Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks by Codină, Georgiana Gabriela, Dabija, Adriana, Oroian, Mircea

“…An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3,…”
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Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt by Blejan, Ana Maria, Nour, Violeta, Corbu, Alexandru Radu, Codină, Georgiana Gabriela

“…Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a…”
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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil by Ungureanu-Iuga, Mădălina, Atudorei, Denisa, Codină, Georgiana Gabriela, Mironeasa, Silvia

“…Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for…”
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Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content by Codină, Georgiana Gabriela, Sarion, Cristina, Dabija, Adriana

“…The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction…”
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