Silvia Mironeasa

• Professor PhD. Eng.
• Professor (Full) at Ştefan cel Mare University of Suceava

Integral grape pomace is a significant source on nutrients and can be valorized in maize crisps production industry. Being a fiber-rich ingredient, it is important to determine the optimal amount that can be included to keep acceptable quality parameters of the final product. Thus, this paper aims to investigate the impact of integral grape pomace...

Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques—microwave-assisted extraction (MAE) and pulsed ultrasound-assisted extraction (PUAE). The influence of extraction conditions was studied f...

There is a high awareness in the industry of the need to develop food products enriched with health-promoting ingredients and to avoid nutrition-related disorders [...]

The extrusion process is recognized as the most versatile processing technology, and it can be used to produce food with higher nutritional, functional, and sensory qualities. The extrusion process involves forcing a mixture of ingredients through a small die under controlled conditions of temperature, pressure, and shear. This review highlights th...

Our research used Usnea barbata, native to a peat bog zone in Romania’s highest volcanic mountains, the Călimani mountains, extracted with Canola oil (UBO). The content of bioactive compounds represented the criterion for choosing vegetable oil for lichen extraction. Of the common edible oils, Canola oil (CNO) has a high content of phenolic compoun...

Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPPH and FRAP assay), and total phenolic content (TPC) by using different solvents (ethanol, acetone, h...

This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicity related to this is also overviewed. Summer savory leaves are abundant in total phenolic compounds...

The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetable...

Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and functional properties of red sorghum flour with three different particle sizes (small, medium, and large)...

Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and te...

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composite flour characteristics, dough rheology, and bread quality. The optimal dose for each PS was establi...

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 characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 1...

The aim of this work was to investigate the physicochemical characteristics of dried tomato pomace and the viscoelastic behavior of suspensions obtained by the rehydration of dry, grinded tomato pomace and sieved with a particle size < 120 µm. Investigated systems comprised of three different dry tomato pomace powder (TP) concentrations (15, 20 and...

One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typi...

The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randoml...

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics of optimal wheat–amaranth composite flour for each...

Sorghum is the fifth most used cereal and contains many bioactive compounds which enhance the antioxidant capacity. The aim of this study was to investigate the antioxidant capacity and the total phenolic content by applying different organic solvents and extraction times on sorghum grain at different particle sizes which were subjected dry heat tr...

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 rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability...

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS). Experimental variation prediction of the flour α-amylase activity, dough rheological properties, and bread characteristics were estimated using mathema...

Carrot is one of the most consumed vegetables worldwide and the production of juices generates high amounts of valuable by-products such as pomace. In order to minimize the environmental effects and to optimize the production costs, carrot pomace can be considered as an ingredient in various food products. The aim of this study was to characterize...

The article examines the opportunity to use extracts and Aronia melanocarpa (Michx.) Elliot fruit powders in the production of sugar confectionery for the substitution of synthetic dyes. In the technology of manufacturing confectionery masses, synthetic dyes are used that can cause various allergic reactions, as well as hyperactivity syndrome and l...

Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 140 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional propert...

The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending...

Usnea barbata (L.) Weber ex F.H. Wigg (U. barbata) is a medicinal representative of the lichens from the Usnea genus (Parmeliaceae, lichenized Ascomycetes), containing bioactive secondary metabolites. The aim of this study is a comparative analysis between two separated parts of the thallus layers: medulla–cortex (mcUB) and central cord (ccUB) and...

Usnea genus (Parmeliaceae, lichenized Ascomycetes) is a potent phytomedicine, due to phe-nolic secondary metabolites, with various pharmacological effects. Therefore, our study aimed to explore the antioxidant, cytotoxic, and rheological properties of Usnea barbata (L.) Weber ex F.H. Wigg (U. barbata) extract in canola oil (UBO) compared to cold-pr...

There is a growing interest in the industry to manufacture food products containing health-promoting nutrients and to prevent nutrition-related disorders [...]

Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L > 300 μm, medium, 180 μm < M < 300 μm and small, S < 1...

The aim of this research is to investigate the molecular features and microstructure amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on...

Featured Application Particle size offers valuable information about the quality of amaranth flour, depending on milling fractions, and can be used to potentially predict the quality characteristics of new baked goods developed in the future. Abstract Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive...

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improve...

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin ger...

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, sol...

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) an...

Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of thi...

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flou...

Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from heat moisture treated (HMT) wheat flour, native whea...

Abstract The processing of fruits and vegetables results in a significant amount of waste and by-products. Due to its high-water content, carrot pomace is susceptible to rapid microbial contamination. In order to avoid the rapid microbial contamination, different drying methods are used. The aim of this paper was to summary and analyze the influenc...

The study evaluated the effect of dietary chromium and vitamin C, Zinc, and sorrel wood powder supplements on chicken health and the nutritional, textural, and sensorial quality of chicken meat. A total of 120 Cobb 500 chickens (heat stress, 32 °C) were assigned into four treatments: control diet (C) and three test diets including 200 µg/kg diet ch...

The influence of psyllium and water level on dough rheological properties during fermentation and wheat bread properties was modeled by response surface methodology. Sixteen breads with different combinations of psyllium (0, 2, 4 and 6%) and water levels (60, 65, 70 and 75%) according to the full factorial design were formulated. Dough behavior dur...

The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–a...

Heat moisture treatment (HMT) can be a useful method of wheat flour functionality modification, improving the nutritional value of pasta along with grape peels (GPF) addition. The aim of this study was to investigate the combined effects of HMT temperature, time, and moisture and GPF level on dough and pasta properties. Dough rheology and texture,...

Wheat starch and proteins functionality can be modified by applying heat moisture treatment, giving beneficial effects on flour technological properties and final product digestibility. The aim of this study was to optimize the conditions of wheat flour hydrothermal treatment (HMT) and the supplementation level with grape peels flour (GPF) and to c...

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Re...

The purpose of this study was to evaluate the effects of grape seed oil (GSO) supplementation to broilers fed polyunsaturated fatty acids (PUFA)-enriched diets on growth performance, color, texture, fatty acid content and lipid peroxidation of meat. The 4-week feeding trial was conducted on 120 Cobb 500 broilers, assigned to three groups and housed...

Heat moisture treatment (HMT) is an accessible starch and flour physical modification that could enhance the physico-chemical characteristics of products. In this study, the influence of HMT conditions (temperature, time, moisture) on wheat flour, dough and pasta properties were investigated trough Response Surface Methodology (RSM) and an advanced...

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to p...

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN...

Knowledge of various amaranth flour (AF) particle sizes influence added in different amounts in refined wheat flour (WF) seems necessary to properly design systems with expected rheological properties. The study aimed to assess the effects of factors, particle size and level of AF added in WF on Falling number index (FN) and dough rheological prope...

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products...

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by...

Whey and grape peels powders are valuable by-products which can improve dough technological properties, producing high-quality gluten-free foods. Nixtamalized corn flour present high niacin and calcium availability and represent a good matrix for gluten-free pasta. In this study, the effects of grape peels and whey powders, as dietary fiber and glu...

Simple Summary Chicken meat and its products are among the first-choice foods in most countries, due to the health benefits they provide and the relatively low price. However, polyunsaturated fatty acids (PUFA) are highly susceptible to peroxidation, affecting nutritional, sensory characteristics and meat shelf life. A reasonable way and a good tac...

The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough d...

Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines. The purpose of this study was to investigate consumers’ behaviors related to tortillas and to evaluate the sensory, textural, and physico-chemical parameters of tortillas from...

Wheat bread represents the main source of carbohydrate, minerals and vitamins from most of the people. However, white breads are considered to be nutritionally poor, as the wheat proteins are deficient in essential amino acids such as lysine, tryptophan, and threonine. Refined process affecting the concentrations of nutrients in wheat flour, led to...

The physicochemical properties of starch can be modified by hydrothermal treatments, inducing changes of dough and final product properties. The effect of these treatments depends on the temperature, the starch-moisture ratio and the exposure time. The most used hydrothermal treatments applied on cereals and pseudocereals starches and flours are he...

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing...

The valorization of grape peels by‐product to supplement wheat bread has immense potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main aims of this study were successful modeling of dough rheological properties using predictive models, investigating the effect of factors, grape peels flour (GPF) variety, leve...

The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape pee...

In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheol...

This study aims to assess the effect of novel phyto-additives (bilberry leaves, walnut leaves, sea-buckthorn pomace and a mix of bilberry leaves, walnut leaves and sea-buckthorn pomace) added in hens diet on the liquid egg components (egg albumen, egg yolk and whole liquid egg) during storage. The phyto-additives added to the basic feed remarkably...

The present study was undertaken to assess the effects generated by grape peels flour (GPF), as a source of dietary fibers, on the white wheat flour (WF) dough rheological behavior. Dynamic and empirical rheological measurements were carried out in order to study the viscoelasticity of GPF-enriched wheat flour-based dough matrices and to identify t...

-This paper presents a study of some factors that could have an influence on the quality of milk used as raw material in the dairy industry. The research was conducted over a period of 10 months in three milk collection centres located in different geographic regions from northeastern Romania. The analytical methods used were the classic ones, but...

The aim of this paper was to study the effect of native inulin (IN) addition and oligofructosis (FOS) addition in wheat flour of 1250 type on gluten quality, dough rheological properties and amylase activity. The wheat flour has been enriched with IN and FOS in a proportion of 0-10%. The gluten quality were analyzed by it extensibility and elastici...

The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Fa...

In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm). The effects of the addition of grape peels flour (GPF) to wheat flour on the viscoelastic properties of dough and both mixing and proofin...