Ciprian NICOLAE Popa

• PhD
• R&D Manager at Milling Bakery Research & Consulting

Oat represents an important agricultural resource whose potential use in bakery industry is insufficiently exploited. The investigation of this potential starts from the transformation of oat kernel into flour and ends with obtaining the wheat-oat mixtures bakery products. Oat flour contains no gluten, but provides significant amounts of lipids and...

Oat represents an important agricultural resource whose potential use in bakery industry is insufficiently exploited. The investigation of this potential starts from the transformation of oat kernel into flour and ends with obtaining the wheat-oat mixtures bakery products. Oat flour contains no gluten, but provides significant amounts of lipids and...

Oat represents an important agricultural resource whose potential use in the bakery industry is insufficiently exploited. The investigation of this potential starts from the transformation of oat kernel into flour and ends with obtaining the wheat-oat mixtures bakery products. Oat flour contains no gluten but provides significant amounts of lipids...

Basil is a plant known since ancient times for its properties (carminative, antiseptic), being considered a sacred plant. With the passage of time and with the diversification of assortments, basil was used for decorative and aromatic purposes, being considered a spicy plant. Red basil is also used in the perfume industry due to the pleasant aroma...

În concordanţă cu ramurile biotehnologice, capitolul exploreaza aspecte legate de toxicologia factorilor de risc a respectivelor domenii de activitate. Abordăm în consecinţă, aspecte ale toxicologiei agricole, ale toxicologiei biotehnologice industriale, ale toxicologiei biotehnologice medicale şi medical-veterinare, cu implicaţii la nivel molecula...

Basil is a plant known since ancient times for its properties (carminative, antiseptic), being considered a sacred plant. With the passage of time and with the diversification of assortments, basil was used for decorative and aromatic purposes, being considered a spicy plant. Red basil is also used in the perfume industry due to the pleasant aroma...

Inulins are plants reserve polyglucides with functional properties that depend significantly on the degree of polymerization and their molecular mass (polydispersity index). Most nutritionists recommend increasing dietary inulin levels due to an impressive number of potential therapeutic effects on the health of the gastrointestinal tract, especial...

Romania has implemented a legislation whose purpose is to recover the recipes of some food products, in their original form, functional before 1984. The original recipes are known as "Romanian consecrated recipes". The purpose of the present study was to evaluate how the producers in the milling and bakery industry complied with this legislation, 5...

To highlight the influence of the climatic conditions of the harvest year on the main biochemical parameters, and therefore on the quality of the red wines obtained from the Merlot variety, 4 wines obtained in the Dealu Mare region were analyzed, in 2013, 2014, 2015 and 2016. The climate of the studied years presented differences in temperature and...

The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products. Flours were analysed in terms of moisture, protein and ashe content, wet gluten, gluten index, fa...

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical qu...

The present paper aims to analyze the concept of “food integrity” from the perspective of wheat processing, in order to obtain flour. The analysis approaches concepts such as: safety, quality, authenticity and nutritional value of the products obtained to the main technological stages of the grinding process, food fraud concerning grinding products...

The Syrah grape vine variety was introduced to us in the country relatively recently, after 2000, although in other wine-producing countries in Europe and even on other continents the wine obtained from it is highly appreciated. Syrah wines have strong character and personality, are tanned and strongly colored, with high alcohol content. Wines have...

Climate change is an incontestable phenomenon, one of the major threats to the environment and implicitly over humans.According to the European Environment Agency, climate changes mean global warming, increased sea and ocean temperatures, average global sea and ocean elevation, water acidification, shrinking glaciers due to the extensive melting of...

A range of blood serum biochemical parameters (% protein, mg% fructose, IU - GOT, GPT and alkaline phosphatase enzyme activity) were analysed, as well as some seminal plasma biochemical parameters (% protein, mg% glucose, IU - GOT, GPT and alkaline phosphatase enzyme activity, mg% Ca, mg% P, mg% Mg) in two breeds of bulls, namely Bruna and Holstein...

The aroma of wines is represented by a complex of volatile compounds coming from several sources, as well as their interaction with the other chemical substances of the wine: water, ethyl alcohol and other alcohols, phenolic compounds, polysaccharides, fatty acids, etc. The main compounds that participate in the aroma of wine and which give, for th...

Abstract It was analyzed white and red wines from 5 ecological varieties cultivated in the Dragasani vineyard: Cabernet Sauvignon, Novac and Negru de Dragasani – varieties for red wines; Tamaioasa Romaneasca and Sauvignon blanc – varieties for white wines. The production of grapes in the ecological system has been analyzed, as well the sugars and...

A range of blood serum biochemical parameters (% protein, mg% fructose, IU-GOT, GPT and alkaline phosphatase enzyme activity) were analysed, as well as some seminal plasma biochemical parameters (% protein, mg% glucose, IU-GOT, GPT and alkaline phosphatase enzyme activity, mg% Ca, mg% P, mg% Mg) in two breeds of bulls, namely Bruna and Holstein Fri...

Stilbenes are non-flavonoid phenolic compounds that are synthesized in the form of monomers and oligomers of numerous plant species, including the Vitaceae family. The interest of researchers in stilbenes is due to their many biological activities, including the prevention and treatment of various chronic diseases associated with aging. More than...

The purpose of this paper was to evaluate comparatively pectinmethylesterase activities (PME) from the juice of some tropical fruits purchased from the Romanian market. In this respect, a series of parameters, such as: pH, protein content (with Folin-Ciocalteu reagent) and pectinmethylesterase activities (PME) by the titrimetric method, were analyz...

The Falling number FN (s) and the Sprouted Wheat Kernel SWK % (ISO 3093, SR ISO7979:2001) were analyzed for 3 varieties of wheat, Dropia, Flamura 85 and Fundulea 4, mainly cultivated in the southern region of Romania. The descriptive statistics highlighted the extremely high variability coefficients of SWK, namely: 182.93 % at Dropia, 99.35 % at Fl...

Climate change is an incontestable phenomenon, one of the major threats to the environment and implicitly over humans. According to the European Environment Agency, climate changes mean global warming, increased sea and ocean temperatures, average global sea and ocean elevation, water acidification, shrinking glaciers due to the extensive melting o...

Background. Due to their natural origin, spices are likely to accumulate mycotoxins (1). The present research addresses a matter of practical interest in assessing the incidence of total aflatoxins in the most used spices, marketed by 4 companies in Romania (A, B, C, and D). Materials and methods. The prepacked spices analyzed were: pepper, sweet p...

Mycotoxicological risks are particularly amplified when extracting active ingredients from spices (5), where large quantities of those are used.

The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibi...

The aim of the paper was to determine the effects of environmental factors and soil fertilizers (Universol Blue and Ferticare I, applied for 3 weeks), upon production parameters of garden pea (Pisum sativum). In this regard, there were analysed: soil pH and soil temperature at the moment of sowing. The garden pea, Bördi variety, was randomly sown i...

In recent years, evidences have been accumulated about the beneficial effects on consumers health of oat in daily diets, respectively: maintaining blood cholesterol, lowering postprandial glucose, cardiovascular risk reduction, reducing oxidative stress and so on. The increase of oat content in bakery products such as bread, was generally associate...

Our research aimed at identifying the main volatile compounds, including the volatile thiols, from 2 Sauvignon Blanc wines, obtained in Dragasani vineyard, 2014 harvest. Wines were obtained using 2 yeast strains of Saccharomyces cerevisiae, one commercial used in wine industry and the second being obtained by screening, in Dragasani vineyard. By GC...

The aim of the research was to evaluate the addition effect of various whole flours, such as fibers sources, to wheat flour, on the physico-chemical and technological properties of dough. In this regard, a dark wheat flour and its mixtures with whole oat, barley and millet flours were analyzed (in proportions of 85:15 and 70:30). The changes of the...

Technological, biochemical and agrobiological studies have been carried out on varieties of vines with biological tolerance in the climatic conditions of Giurgiu area, Romania. The determinations focused on the phenology of varieties, fertility coefficients and productivity indices, the behavior of these varieties on the main diseases of vines, the...

There were analysed cytological parameters (sperm concentration/ml x 10 9 , sperm motility %) and biochemical parameters (pH, total protein %, albumin %, GOT, GPT-IU, fructose mg %, alkaline and acid phosphatase activities IU) of the semen taken from 80 bulls of Bruna race. The semen volume was also measured. Semen parameters showed a high variabil...

The aim of this research was the statistical evaluation of the effect of fibers rich flours addition, namely oat, barley and millet flours, in wheat flour (15% and 30%), on the dough technological parameters, as well as on the main bread quality parameters. In this regard, there have been analyzed: flours technological water bsorption, dough pH aft...

Abstract The aim of this research was the statistical evaluation of the effect of fibers rich flours addition, namely oat, barley and millet flours, in wheat flour (15% and 30%), on the dough technological parameters, as well as on the main bread quality parameters. In this regard, there have been analyzed: flours technological water absorption, d...

ABSTRACT Technological, biochemical and agro biological studies have been carried out on varieties of vines with biological tolerance in the climatic conditions of Giurgiu area, Romania. The determinations focused on the phenology of varieties, fertility coefficients and productivity indices, the behavior of these varieties on the main diseases of...

Our studies aim at identifying the main volatile compounds, including the volatile thiols from two Sauvignon Blanc wines obtained from 2014 harvest, from Dragasani vineyard. Wines were obtained using 2 yeast strains of Saccharomyces cerevisiae, one commercial used in wine industry and the second being obtained by screening, in Dragasani vineyard. B...

The aim of research was to evaluate the addition effect of various whole flours, as fibers sources, to wheat flour, on the physico-chemical and technological properties of dough. In this regard, a dark wheat flour and its mixtures with whole oat, barley and millet flours were analyzed (in proportions of 85:15 and 70:30). There have been analyzed th...

Technological, biochemical and agro biological studies have been carried out on varieties of vines with biological tolerance in the climatic conditions of Giurgiu area, Romania. The determinations focused on the phenology of varieties, fertility coefficients and productivity indices, the behavior of these varieties on the main diseases of vines, th...

There were analysed cytological parameters (sperm concentration/ml x 10 9 , sperm motility%) and biochemical parameters (pH, total protein%, albumin%, GOT, GPT-IU, fructose mg%, alkaline and acide phosphatase activities IU) of the semen taken from 80 bulls of Bruna race. Also, the semen volume was measured. Semen parameters showed a high variabilit...

Lucrarea de față își propune o analiză a conceptului de integritate a alimentului, din perspectiva procesării grâului în vederea obținerii de făină. Analiza urmărește noțiuni precum siguranța, calitatea, autenticitatea, și valoarea nutritivă a produselor obținute la nivelul principalelor etape tehnologice ale procesului de măciniș. Punctul de pleca...

The aim of this research was to identify the main changes that the addition of calcium lactate induces to rheological properties of dough, in industrial environment. In this regard, a number of 62 wheat flours, coming from Romanian wheat, were additivated with variable amounts of calcium lactate, ranging from 10 to 300 g/100 kg. Both the control fl...

During maturation of red wines their chromatic characteristics change due to degradation reactions of anthocyanin pigments and polymers formation. It was studied the polyphenolic composition of young red wines Cabernet Sauvignon and Pinot Noir and its evolution during wines maturation. The wines were obtained in the Ceptura vine center, from the ha...

It had been analyzed the impact of two key parameters, namely insect damaged kernels (IDK) and sprouted wheat kernels (SWK), on quality parameters of Romanian wheat samples from 2016 harvest. The results showed that IDK had a significant influence on all the quality parameters of wheat, with the exception of Falling Number. The increase of IDK very...

The aim of this research was to identify the main changes that the addition of calcium lactate induces to rheological properties of dough, in industrial environment. In this regard, a number of 62 wheat flours, coming from Romanian wheat, were additivated with variable amounts of calcium lactate, ranging from 10 to 300 g/100 kg. Both the control fl...

It had been analyzed the impact of two key parameters, namely insect damaged kernels (IDK) and sprouted wheat kernels (SWK), on quality parameters of Romanian wheat samples from 2016 harvest. The results showed that IDK had a significant influence on all the quality parameters of wheat, with the exception of Falling Number. The increase of IDK very...

The paper aimed to analyze the quality of some minced meat assortments, namely: pork minced meat, beef minced meat, pork-beef minced meat mixture and traditional sausages paste, which are often sold on the Romanian market. Moisture (%), fat (%), easily hydrolysable nitrogen (NH3), total nitrogen (% protein), collagen content (%) and the C/P (collag...

Phisical-chemical and microbiological modification of wheat flours features along the shelf life

This paper aims to assess the quality and microbiological parameters of a range of wheat flours for domestic consumption, purchased on the Romanian market. In this regard there were purchased 20 samples of flour from 13 manufacturers. Quality parameters analyzed were: Moisture (%), Protein content (%), Ash content (%), Water absorbtion (%), Total c...

Our investigations have focused on the analysis of several bread assortments manufactured by the largest producer in Romania, in terms of key quality parameters. There were analyzed four breads assortments coming from a local producer, namely Vel Pitar, as follows: whole wheat bread (500g), white bread (300 g), intermediate bread (300 g) and dark b...

15 Romanian brands of mineral water were purchased from hypermarket. For each of the 15 mineral waters were determined the content of nitrates, nitrites and pH. The data obtained were compared with the content of nitrates, nitrites and pH of the tap water collected in 15 locations in Bucharest, according to data released by the Apa Nova operator. T...

This paper examined the effect of the addition of whole oat flour on dough farinographical parameters. In this regard, the successive amounts of 10 to 50% of whole oat flour were added to wheat flour type 550. For each experimental variants were performed farinographical analyzes. According to our results, the optimal proportion of whole oat flour...

Abstract Global aviation industry is facing some significant challenges on reducing emissions of persistent greenhouse gases and on reducing 33% of total operating costs, represented by oscillating price of fuels. Thus, identifying new sources of biofuels is essential for the future of the industry. One promising research direction is provided by...

In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an over...

In order to establish the dynamics of the physical-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hydroalcoholic macerates from plants to the Sauvignon Blanc wine variety, we analyzed certain physical and chemical characteristics (D 20 20 , Alcool %, Total dry extract g/l, Free sugar g/l, Unreducing extr...

The paper aimed to analyze 15 Romanian brands of mineral waters and in this purpose therey were bought from a hypermarket. The content of nitrates, nitrites and pH have been determined for each of the 15 mineral waters using the modern known techniques. A number of two-thirds (66.67%) of the producers did not specify the nitrates content of mineral...

The aim of this research, in order to meet the quality standards of drinks derived from wines, was the establishmentof heavy metals pollution (Pb , Cd and Cu) of some varieties of wine from the 2007 harvest, in the Ostrov vineyard,namely: Fetească Albă , Sauvignon Blanc and Riesling Italian. We also analyzed the heavy metal content ofhydroalcoholic...

The present research aimed to assess interdependencies between certain technological parameters of the manufacturing process of bread (the amount of added water, the kneading time, the temperature of dough, the proofing time, the bench proofing time) and some quality parameters of the finished product, significant in its marketing (volume, porosity...

The purpose of the present research has been the highlighting of the correlation between the protein content, the wet gluten content and the gluten index of flours, and some characteristics of bread, such as volume and the ratio height / diameter (H / D). In this respect, were analysed 19 samples of flour obtained from Romanian wheat, determining t...

Carl Jung considered that color "is the native language of the subconscious." Overlooking the importance ofsubconscious in creating consumers’ behavior, the understanding of the "language" in which color speaks to us can not be neglected in carrying out marketing activities. Speaking the language of the subconscious can be one of the most powerful...

This paper has proposed an analysis of the most powerful Romanian brands, according to a study conducted byUnlock Market Research in September 2010. In this sense, we undertook a statistical processing of the data presented in the study, to analyze the distribution of the main areas of the most powerful Romanian brands. Our results showed that the...

The approach of our study is to identify the most important elements which characterize the use of color in the successful Romanian brands marketing, starting from the main media of the marketing messages, such as: website, advertising posters used in campaigns in the past three years and package of the main product. In the background of Romanian b...

This paper aims to assess the current state of knowledge about the use of L - cysteine in food industry, regarding certain cultural, legal, technological, toxicological, and other aspects that influence the attitude of the consumerstowards food. Use of L - cysteine and its derivatives in bakery allows the optimizing of the technological characteris...

Carl Jung considered that color "is the native language of the subconscious." Overlooking the importance of subconscious in creating consumers' behavior, the understanding of the "language" in which color speaks to us can not be neglected in carrying out marketing activities. Speaking the language of the subconscious can be one of the most powerful...

The purpose of this paper is to highlight the presence of antibiotic residues in honey sold for human consumption. Specific objectives relates to the determination of residues of streptomycin, tetracycline and erythromycin in 18 samples of different types of honey, such as: acacia honey, linden honey and polyfloral honey. Honey was purchased from B...

This paper has proposed an analysis of the most powerful Romanian brands, according to a study conducted by Unlock Market Research in September 2010. In this sense, we undertook a statistical processing of the data presented in the study, to analyze the distribution of the main areas of the most powerful Romanian brands. Our results showed that the...

The approach of our study is to identify the most important elements which characterize the use of color in the successful Romanian brands marketing, starting from the main media of the marketing messages, such as: website, advertising posters used in campaigns in the past three years and package of the main product.

BACKGROUND: In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters de...

There have been analyzed 102 samples of Romanian wheat, coming from the crops of the years 2007-2011, in order to assess the influence of the Fusarium sp. attack on the main quality parameters. In this respect, there have been analyzed the following physical and chemical parameters: Hectolitre mass (kg/hl), Moisture (%), Protein content (%), Wet gl...

There have been analyzed the main quality parameters of 27 wheat samples from Romanian crops, of the years 2010 and 2011, namely: Humidity (%), Hectolitric mass (kg / hl), Falling number (sec), Protein content (%), Wet gluten content (%) and Gluten Index. Afterwards, the wheat samples were ground on the Chopen pilot-type mill and the alveografic pa...

There have been analyzed 292 samples of Romanian wheat, from the 2007 to 2011crops, in order to assess the influence of the pests attack, upon the main quality parameters of wheat. In this respect, there have been analyzed the following physical and chemical indices: Hectolitric mass (kg / hl), Humidity (%), Protein content (%), Wet gluten content...

Two enzymatic preparates having mixed amylasic and hemicellulosic activity (Bel'ase PG 3098 and Alphamalt A 17098) and a preparate with L-cysteine were tested both separately, and in combination with citric acid, on a medium quality wheat flour. Our tests followed the change of the rheological properties of flour, using the alveografical method. Re...

One of the most used tools in biology, for examining the variation within the whole group of experimental values determined for a sample from a statistical population, is represented by the analysis of variance. Some theoretical aspects of this method are presented in order to describe the influence of two factors upon one character of a statistica...

We processed a batch from the Romanian wheat of the 2008 harvest in the mill, obtaining flour type 550, flour type 800 and bran. Both for the initial batch of wheat, and for each product obtained after its processing, we analyzed: moisture, ash content, total content of aflatoxins, ochratoxin A content and the content of heavy metals (cadmium and l...

We analyzed 100 wheat flour samples from Romanian wheat, the harvests of the years 2006 to 2009, in order to elaborate predictive models for farinographic parameters, namely: Hydration Capacity, Development time, Stability, Softening, starting from the physical and chemical parameters (Protein Content, Moisture, Ash Content, Wet Gluten Content, Glu...

We analyzed 100 wheat flour samples from Romanian wheat, the harvests of the years 2006 to 2009, in order to elaborate predictive models for farinographic parameters, namely: Hydration Capacity, Development time, Stability, Softening, starting from the physical and chemical parameters (Protein Content, Moisture, Ash Content, Wet Gluten Content, Glu...

44 representative packages for the range of flours available on the Romanian market, and 31 formal presentations (advertisements in written press, as well as the first page of the presentation site) have been scanned, and the images have been processed by means of a specialized computer software (ImageJ), in order to analyze how color is used in th...

In order to establish the dynamics of the physico-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hidroalcoholic macerates from plants to the White Feteasca wine variety, we analyzed certain physical and chemical characteristics Density increased significantly in vermouth type wines, Total Acidity decreas...

We analyzed 100 wheat flour samples from Romanian wheat, the harvests of the years 2006 to 2009, in order to elaborate predictive models for farinographic parameters, namely: Hydration Capacity, Development time, Stability, Softening, starting from the physical and chemical parameters (Protein Content, Moisture, Ash Content, Wet Gluten Content, Glu...

Sweetpotato (Ipomoea batatas) represents an important food source, but in the same time, a notable source of bioethanol. due to the large quantities of glucide polymers that can be transformed with high randaments in fermentable glucides. The glucides represent 80-90% of the dry matter in the sweetpotato tuberized roots, from which: 2-5% cellulose,...

The physical and chemical characteristics (d(20). alcohol % vol., total dry extract mg/l, free sugar g/l, unreducing extract g/l, total acidity g/l C(4)H(6)O(6), free SO(2) mg/l, total SO(2) mg/l) have been analyzed, known for being critical for the wine quality made from the Italian Riesling grapes variety, in three successive years: 2004, 2005 an...

One hundred flour samples of Romanian wheat, from the crops of the years 2005, 2006 and 2007 have been tested by determining the main physical and chemical quality parameters (moisture, wet gluten, gluten index, protein, ashes, Falling number) and viscoelastic parameters, specific to the alveographic method. Our results were included into a mathema...

There have been analysed the physical and chemical characteristics (d 20 , alcohol % vol., total dry extract mg/l, free sugar g/l, unreducing extract g/l, total acidity g/l C 4 H 6 O 6 , free SO 2 mg/l, total SO 2 mg/l) definitive for the wine quality made from the Sauvignon grapes'variety, in three successive years:2004, 2005 and 2006.The climatic...

So as to realize the whole image of the quality evolution of the superior, dry, white wines, derived from wine-growing centre Ostrov, we established the variability estimates of the physical and chemical parameters concerning White Fetească, Italian Riesling and Sauvignon grapes variety of wine, along three succesive crops: 2004, 2005 and 2006. The...

94 samples of white unbottled wine have been analyzed. The samples were derived from three varieties of grapes (White Feteasca, Blanc Sauvignon, Italian Riesling) grown in SC Ostrov S.A. The following quality parameters were determined for each sample: d 20 20 ,, alcohol (% vol), total dry extract (mg/l), free sugar (g/l), unreducing extract (g/l),...

There have been analyzed 670 wheat samples from the 2002, 2003, 2004 and 2005 crops, in order to establish the quality characteristics' yearly evolution. Our results show that Romanian wheat crops have been characterized by high values for the variation coefficients, associated with the quality parameters which describe the seed enzymatic activity...

Due to the dynamics of drug consumption, it is important to understand the main toxicological aspects of blood, noticed in drug addicts, in order to establish the most adequate, efficient, preventive and therapeutic methods so as to diminish this phenomenon. The products resulting from the two antagonistic metabolic processes (anabolism and catabol...