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Radu S.,University Of Science Agriculture And Medicine Veterinaryion Ionescu Of La Brad | Constandache M.,University Of Science Agriculture And Medicine Veterinaryion Ionescu Of La Brad
Metalurgia International | Year: 2010

Amino acids are organic substances with essential role in the function of the human metabolism .The most important saturate amino acids, which are the main components of the proteins. Due to the protein hydrolysis there were identified 18 amino acids, out of which 8 are for the adults and 10 for the children, designated as essential, which cannot be synthesized in the human organism. This is why they should be ensured via nourishment. For the adults the essential amino acids are: valine, leucine, isoleucine, phenylalanine, threonine, lysine, tryptophan, methionine. In the case of the children we can add glutamine and histidine. Amino acids are synthesized only by plants due to the synthesizing of the plants by synthesizing the atmospheric or mineral nitrogen, and the animals are obtaining it from the plants. The level of amino acids are recommended by FAO and the assimilation of them are very important for the organism. In this study are watching by compare the level of amino acids from the bakery products enriched with insulated of peas and soy.(14), (15). Source


Radu S.,University Of Science Agriculture And Medicine Veterinaryion Ionescu Of La Brad | Chiran A.,University Of Science Agriculture And Medicine Veterinaryion Ionescu Of La Brad | Gindu E.,University Of Science Agriculture And Medicine Veterinaryion Ionescu Of La Brad | Jitareanu A.-F.,University Of Science Agriculture And Medicine Veterinaryion Ionescu Of La Brad
Metalurgia International | Year: 2010

The quality of food products is a means used for a certain purpose, according to which a company or an economic agent exists on the market and it can remain competitive continuously although it develops in a changing environment.The level of nutrients of the food products generates the quality of them and the essential method for the resolving of the consumer's. The study of the researching welcome of the actual tendency by the supplementing of the processing food.The research method used for obtaining some functional poultry aliments will be made of nutritive characteristics, making of new technological recipes which should contain nutritive elements with a determinative role in controlling the human metabolism, testing the new products on variable periods of time, at the thermal treatment , in order to be stored and kept in proper conditions, testing the recipes from a sensorial point of view by comparing with the qualitative standards valid for the presented qualitative characteristics and watching of qualitative losses according to the storage conditions of products stored by freezing and after thermal treatment, analyze and their interpretation. In order to measure and evaluate the qualitative characteristics of raw materials and of finite products we will develop our own processes of testing in research activity.Through an innovative design it is possible to assure the competitiveness of any food products which it is necessary the development of the partnership between the University of the Agricultural Sciences and Veterinary from Iasi and the production unit SC SAFIR SRL from Vaslui county. Source

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