Ratu Nicoleta Roxana

Ion Ionescu de la Brad University of Agricultural Sciences and Veterinary Medicine of Iasi · Department of Management of Animal Production

Scientists and food producers are studying the potential of utilizing different by-products as highly nutritious food components to meet consumers’ growing demand for healthier and natural goods. Beetroot belongs to the Amaranthaceae family and is highly rich in antioxidants, specifically phenolics and betalains with excellent health properties. Th...

Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer acceptability. The c...

Typically, those who consume diets that are rich in dietary fiber (DF) tend to have a reduced occurrence of chronic diseases. The digestion and absorption of dietary fiber in the gastrointestinal (GI) tract is influenced by the structural complexity of the fiber. The beneficial impact of dietary fiber on health is associated with its actions within...

Nuts possess a high concentration of essential nutrients and serve as a very effective source of bioactive chemicals that promote health. Therefore, they function as significant and nutritious snacks, while also being incorporated into numerous conventional and contemporary culinary preparations over the globe. It is strongly advised to regularly c...

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health...

Carrots (Daucus carota L.) are very nutritious root vegetables that include a variety of bioactive substances such as antioxidants, carotenoids, vitamins, and dietary fibers. Carrot pomace (CP) is rich in β-carotene and is a useful by-product that may be used to improve food products like cakes, biscuits, and bread at reasonable costs. This study a...

Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and...

Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores...

This study outlines a comprehensive examination of risks and hazards in three egg sorting and packing stations, covering the entire process from supplier selection and evaluation to egg delivery in chain stores. The analysis is conducted within the framework of Codex Alimentarius and GFSI-integrated food safety programs. Salmonella is the greatest...

The chapter aims to address an overview of the new discoveries regarding the methods of ripening processes. The chapter presents the latest methods used in fruit and vegetable ripening processes, ripening processes in the food industry, enzymatic ripening processes, and artificial ripening processes. Nowadays everyone wants all kinds of food to be...

The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. The biological material comprised 40 rabbits (20 females and 20 males) whose Longissimus dorsi (...

Organic agriculture is widely considered an agricultural method that aims to produce food products by turning to natural processes and substances, limiting, in the same time, the impact on the environment. In the last period, there has been an evident growing trend in consumers’ preference for organic food products, that determines the agricultural...

The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae family and is well-known for its stunning flowers. To improve yogurt’s nutritional profile and sensory qualities, this study investigates an innovative application of Rhododendron flower powder (RFP). The potential...

Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are frequently wasted, losing important resources. In order to pursue a circular economy that refers to...

Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities o...

The study's objective was to investigate changes in the fatty acid composition of cow milk in general and in 80 Romanian Spotted cows' husbandry and feeding systems in particular (grazing – GC group vs. stabulation – SC group). The ultimate objective was to determine if the changes that happened in the milk also transferred to the finished product....

After being harvested, fresh apples and apricots have a high moisture content and are put through a drying process to reduce waste and lengthen shelf life. This study intends to evaluate the physicochemical parameters during moisture removal and product heating in order to conduct an experimental investigation of the convective drying of apples and...

The production performance and meat quality of the slow-growing hybrid Hubbard JA757 were monitored under conditions of diets differentiated by crude protein content. A total of 1200 as-hatched day-old chickens were equally and randomly allotted into two treatments (T-1 and T-2), with six replicates provided for each treatment (100 chickens/replica...

The dehydration of agricultural products is a topic of research covering the preservation and conservation of the quality of agricultural and food items. The actual tasks of environmental protection include creating novel solutions to reduce the energy needs and exothermic consequences of the bulk of industrial processes. Due to the fact that air t...

The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the exper...

In this study, it was aimed to determine the consumption habits of the students in the Organic Agriculture Management Department of Osmaniye Korkut Ata University Kadirli School of Applied Sciences. For this reason, a 24-question survey was conducted with a total of 36 students in September 2019. Data obtained from the surveys were evaluated using...

The research carried on a comparative assessment of chicken meat texture using both histological and instrumental-rheological techniques, in order to find out certain correlations between the methods and the possibility to predict one in relation with another. Therefore, 50 samples of Pectoralis major and Pectoralis minor muscles, issued from 50 in...

In the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4°C, qua...

The aim of the study was to investigate the dynamics of the main chemical compounds in the powdered eggs stored under constant environmental conditions (temperature=10±0.5°C; relative humidity=65±1%) and packaged in bags made of different plastic fabric (Lc group = high density polyethylene - HDPE; Lexp group = low density polyethylene - LDPE). The...

During the growth of silkworm larvae study, also was done a research which aimed to determine the chemical composition of mulberry leaves from a Japanese variety, Kokuso 21. The results showed that advancing in the vegetation stage at the same time with different periods of the silkworm larvae’s growth, the mulberry leaves experience an aging proce...

The current paper is focused on the quality indexes of integral egg powder stored in different microclimate conditions. Failure of temperature and air moisture content leads to depreciation of egg powder quality in a more accelerated way than at eggs. From those reasons we aimed to study the evolution of qualitative parameters during storage in dif...