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Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Dikeluarkan Scopus 2020
ISSN 1582-540X · Alma Mater Publishing House "Vasile Alecsandri" University of Bacau · 641 artikel di indeks
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Artikel Jurnal
RESEARCH ON THE MANAGEMENT OF QUANTITATIVE AND QUALITATIVE PRODUCTION PERFORMANCE IN TWO ROMANIAN CATTLE BREEDS IN THE EASTERN REGION OF ROMANIA
The objective of this study was to conduct a detailed comparative analysis of the principal milk quality parameters in the Romanian Black-Spotted (RBS, Bălţată cu Negru Românească) and Maramureș Brown (MB, Brună de Maramureș) cattle breeds, reared under a semi-intensive production system…
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ASSESSING GEOLOGICAL VERSUS PURPOSE-BUILT STORAGE SOLUTIONS FOR SAFE RADIOACTIVE WASTE MANAGEMENT
This paper compares two methods for radioactive waste management: geological disposal and purpose-built storage. Geological disposal relies on natural geological formations for long-term isolation but faces challenges such as irretrievability and geological stability. In contrast, purpose-built…
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ANTIOXIDANT, ANTIHYPERTENSIVE AND CELL REGULATION ACTIVITY OF BIOACTIVE PEPTIDES FROM GOAT COLOSTRUM FERMENTED WITH MIXED KEFIR CONSORTIA FOR HEALTH BENEFITS
The aim of this work was to investigate the effect of goat colostrum fermentation on the isolation of bioactive peptides and their biochemical and biological properties. In this respect, goat colostrum was fermented using kefir and mixed microbial consortia, followed by centrifugal ultrafiltration…
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TRANSFORMING WINDOWS GLASS WASTE INTO FUNCTIONAL AGGREGATES FOR SUSTAINABLE COMPOSITE PRODUCTION
The use of glass waste in construction materials has gained increasing attention, particularly for window glass from insulating and simple glazing systems. This study investigates the feasibility of using such waste as aggregate in concrete, focusing on its effects on density, consistency, and…
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Artikel Jurnal
THE ROLE OF CAROTENOIDS IN AVIAN NUTRITION: IMPACT ON MEAT QUALITY AND COLOR
Carotenoids are natural pigments found in various plant sources that not only give color to food, but also possess antioxidant properties and nutritional benefits. This paper analyzes the natural sources of carotenoids and their effect on the color of chicken, in the context of the importance of…
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THE ROLE OF EMOTIONAL INTELLIGENCE SUSTAINABILITY IN SHAPING PERCEPTIONS OF NUTRITIONAL EDUCATION
Nutritional education is not just about ‘what not to eat’, but about understanding how the fuel we put into our bodies influences our energy, mood, and longevity. In a world full of ultra-processed foods, knowing how to read a label and balance nutrients is a modern survival skill. With regard to…
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Artikel Jurnal
INFLUENCE OF THE ADDITION OF WAXY WHEAT FLOUR ON THE BEHAVIOR OF BAKERY YEAST IN FROZEN MINIBAGUETTE DOUGH
The present study investigates the influence of partial substitution of wheat flour with waxy wheat flour (10 %, 15 %, and 20 %) on the behavior of baker's yeast and on the final quality of mini baguettes obtained from frozen dough, stored for up to 56 days. Yeast activity was evaluated after 60…
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BIOCHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY AND LEAVENING POTENTIAL OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM REGIONAL SOURDOUGHS
This study investigated the biotechnological potential of eleven Saccharomyces cerevisiae strains (1P–11P) isolated from artisanal and commercial sourdoughs originating from the Republic of Moldova, Romania, and Ukraine. The strains were cultivated under laboratory conditions on YPD medium, and…
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Artikel Jurnal
PHYSICOCHEMICAL, OXIDATIVE, AND SENSORY PROPERTIES OF BAKED PORK MEATBALLS FORMULATED WITH CRICKET POWDER AND SPIRULINA AS ALTERNATIVE PROTEINS
This study examined the effects of replacing soy protein with cricket powder and spirulina on the compositional, technological, oxidative, and sensory properties of baked pork meatballs. Seven formulations were prepared with varying proportions and combinations of protein sources: soy protein…
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CURCUMIN: A CRITICAL REVIEW ON ACTION MECHANISMS AND APPLICATION METHODS IN FOOD PRESERVATION
Food preservative additives, whether synthetic or naturally derived, work by slowing down the deterioration of food caused by microbial growth, enzyme activity, and oxidation. As a green and natural food preservative, curcumin is low-toxic and biocompatible at the concentrations typically employed…
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EVALUATION OF TURKEY LIVER PÂTÉ AND CANNED TURKEY HAM QUALITY THROUGH SENSORY, CHEMICAL AND MICROBIOLOGICAL ANALYSES
This study aimed to compare two canned turkey meat products, respectively turkey liver pâté and canned turkey ham, through sensory, physico-chemical, and microbiological analyses. Sensory evaluation was conducted using a 5-point scale across five parameters (appearance, color, taste, texture, and…
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EFFECTS OF DIETARY SUPPLEMENTATION ON EGG YOLK MINERAL AND CHOLESTEROL CONCENTRATIONS IN LAYING QUAILS
In this research, studies were conducted to determine the effect of supplementation of quails feed with ZooBioR, which is a bioproduct based on extracts from the cyanobacterium Spirulina platensis biomass. The quails tested belonged to the breed Texas Super. The eggs produced by quails had the…
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Artikel Jurnal
MULTIFRACTAL HYDRODYNAMIC MODELING IN SCALE RELATIVITY WITH PERSPECTIVES FOR ENVIRONMENTAL, CHEMICAL, AND BIOTECHNOLOGICAL SYSTEMS
The study examines dynamic representations of complex systems in two multifractal scenarios: the Schrödinger multifractal scenario and the Madelung multifractal scenario, both being contextualized in Scale Relativity Theory. These scenarios exhibit the self-organization of complex systems and the…
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Artikel Jurnal
STUDY OF THE INFLUENCE OF PICUAL OLIVE OIL ON THE FORMABILITY AND SURFACE QUALITY OF PARTS MACHINED BY INCREMENTAL FORMING OF AEROSPACE ALUMINIUM ALLOYS
The current study aims to evaluate the impact of lubrication at the tool-workpiece interface on material formability, surface roughness of the machined part, and residual stresses in superficial layer in single point incremental forming of 6061-T4 and 2024-T3 aluminum alloys. Picual olive oil was…
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SCIENTOMETRIC MAPPING OF RESEARCH CONCERNING THE IMPACT OF SOME TECHNOLOGIES IN THE POULTRY INDUSTRY ON THE NUTRITIONAL QUALITY OF MEAT. CASE STUDY: LIGHT SOURCES AND PHOTOPERIOD IN BROILER PRODUCTION
In modern poultry meat production, photoperiod regimes and lighting technologies represent critical environmental determinants that directly influence the performance and physiology of broiler chickens. This paper examines the scientific interest in the effects of these factors on growth, carcass…
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Artikel Jurnal
UTILIZATION OF AGRICULTURAL LAND POLLUTED WITH HEAVY METALS: A CASE IN THE MARAMUREȘ REGION, ROMANIA
This study investigates agricultural land in Maramureș County, Romania, located near an extensive mining site with a history of heavy metal contamination. The polluted area lies adjacent to the Cavnic River, downstream from the Plopiș-Răchițele tailings pond. Local farmers use various fertilization…
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AQUATIC MICROMYCETS WITH PHYTOSTIMULATORY POTENTIAL FOR GRAMINEAE
Fungal strains of the genus Trichoderma are widely used in agriculture as biological disease control agents, due to their ability to suppress pathogens and stimulate plant growth. Identification of new strains with valuable biosynthetic properties is a topic of major interest for the scientific…
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Artikel Jurnal
CHANGES IN THE QUALITATIVE PROPERTIES OF SET YOGURT FOLLOWING THE APPLICATION OF BIOPROTECTIVE CULTURES
Sour milk, or "set yogurt" as defined by European terminology, is the most popular fermented dairy product in the region and has enjoyed growing global popularity over time. Access to international markets requires effective product protection, which can be achieved through the use of bioprotective…
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Artikel Jurnal Teks lengkap
THE IMPACT OF PESTICIDES ON BIOACTIVE MOLECULES IN VEGETABLES
Organic agriculture is a production system that, due to the very low or absent use of pesticides, has as its main advantage the absence of the risk of transmitting toxic substances to the population. Another advantage of organic agriculture over conventional agriculture is the reduction of the…
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Artikel Jurnal
ASSESSMENT OF PHENOLIC COMPOUNDS IN WINES FROM LOCAL MOLDOVAN GRAPE VARIETIES BY HPLC–DAD-MS-ESI TECHNIQUE
Grapes (Vitis vinifera) are one of the major fruit sources of phenolic compounds. Grape’s skin and seeds contain high amounts of bioactive phenolic compounds; polyphenols and wine quality are closely interrelated. This study presents the composition of individual polyphenols, estimated by…