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Jurcoane A.P.,UASVM Bucharest | Duta D.,National Institute of Research and Development for Food Bioresources | Niculita P.,UASVM Bucharest
Romanian Biotechnological Letters | Year: 2012

This paper is a product of a doctoral thesis on developing oat-based functional products in correlation with consumer perception of health risks, funded by POSDRU project 107/1.5/S/76888. The analysis of the recent literature revealed a massive interest in oat-based functional products and that technological improvements were made to develop more such products. Oat proved to be a valuable ingredient that could improve considerably the nutritious value of cereal products like bread, pasta, noodles or cakes and, more specifically, gluten-free products. The main technological improvements investigated were the utilization of process optimization in terms of water and gluten addition, use of high hydrostatic pressure, enzyme treatment, sourdough addition, endogenous enzyme inactivation and, specifically for gluten-free products, replacement of α-gliadins with oat avenins. Recent studies also showed extrusion to be an advantageous method to produce oat-based products. New health benefits of oats with health claim potential were identified, like antioxidant capacity, reduction of atherogenesis, and hypoglycaemic and inhibitory effects on intestinal dissaccharidases. Moreover, the literature highlighted the importance of consumer acceptance and appeal in order to include oat-based functional food in their daily diets so to reach the necessary intake levels to get the currently claimed health effects. © 2012 University of Bucharest. Source


Sommer M.F.,Ludwig Maximilians University of Munich | Beck R.,Croatian Veterinary Institute | Ionita M.,UASVM Bucharest | Stefanovska J.,University of Macedonia | And 12 more authors.
Parasitology Research | Year: 2015

Giardia duodenalis is a worldwide occurring protozoan that can infect various mammalian hosts. While living conditions are getting closer between pet animals and owners, there is discussion whether dogs may contribute to the transmission of these pathogens to humans. The present study was conducted in order to identify the Giardia assemblages in dogs from South Eastern Europe. For this purpose, 1645 faecal samples of household and shelter dogs from Albania, Bulgaria, Hungary, Macedonia, Romania and Serbia were tested for Giardia coproantigen by enzyme-linked immunosorbent assay (ELISA). A subset of 107 faecal samples demonstrating Giardia cysts by direct immunofluorescence assay (IFA) or microscopy (15–22 per country) plus 26 IFA-positive canine faecal samples from Croatia were used for DNA extraction and multilocus sequence typing with nested PCRs targeting five different gene loci: SSU rRNA, ITS1-5.8S-ITS2, beta giardin (bg), glutamate dehydrogenase (gdh) and triosephosphate isomerase (tpi). One third (33.7 %) of the samples tested positive for Giardia antigen in the coproantigen ELISA. Shelter dogs were infected more frequently than household dogs (57.2 vs. 29.7 %, p < 0.01). Amplification was obtained in 82.0, 12.8, 11.3, 1.5, and 31.6 %, of the investigated samples at the SSU rRNA, bg, gdh and tpi loci and the ITS1-5.8S-ITS2 region, respectively. The dog-specific assemblages C and D were identified in 50 and 68 samples, respectively. The results demonstrate that G. duodenalis should be considered as a common parasite in dogs from South Eastern Europe. However, there was no evidence for zoonotic Giardia assemblages in the investigated canine subpopulation. © 2015, Springer-Verlag Berlin Heidelberg. Source


Apostol L.,UASVM Bucharest | Popa M.,UASVM Bucharest | Mustatea G.,National Institute of Research and Development for Food Bioresources IBA Bucharest
Romanian Biotechnological Letters | Year: 2015

Recently, the hemp seeds, a by-product of the manufacture of hemp fibers, became more and more interesting because of their composition. Cannabis sativa L., non-drug varieties and its seeds (hemp seeds), has an important functional potential, being a significant source of omega 3 and omega 6 (in an optimum ratio), fibers and amino acids (lysine, alanine, and arginine). Currently, hemp seeds have a niche market based particularly on functional food products and animal feed. In this study, partially defatted hemp seeds flour have been used for enrichment of wheat flour with functional ingredients, such as: bioactive carbohydrates (dietary fibers), bioactive proteins, unsaturated fatty acids and minerals. The analysis of the composition of partially defatted hemp seeds flour has been done in order to demonstrate their functionality in bakery products based especially on wheat flour. The objective of the present study was to investigate the physico-chemical and rheological properties of the samples of wheat flour enriched with different levels of defatted hemp seed (5%, 10%, 15% and 20%). Baking tests were performed in order to determine the optimal level of partially defatted hemp seeds flour to be added in bread. © 2015 University of Bucharest. Source

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