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Sibiu, Romania

Bretan L.,Technical University of Cluj Napoca | Bretan L.,University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca | Ketney O.,University of Sibiu | Ketney O.,Technical University of Cluj Napoca | And 2 more authors.
Carpathian Journal of Food Science and Technology | Year: 2010

Tackling the ecological thinking and studies proposed by some researchers suggesting the fact that the living systems are in a dynamic equilibrium guide us to the assessment of a polluted environment as an imposed accent. Thus, anthropological activities are responsible for the destroying of the environment equilibrium, through qualitative and quantitative alterations of the animal and vegetable species, which allows them to be the vectors of toxic molecules or to accumulate them in target organs and products. Heavy metals get into the food chain through soil, plants, animals; this is why the thorough knowledge of these aspects is very important. The transfer of these inorganic compounds from the soil to the plants and the food chain of animals and humans has become a research subject since the beginning of the modern agricultural chemistry and the investigations regarding the human and animal health and nutrition. Source


Laura B.,Technical University of Cluj Napoca | Laura B.,University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca | Vasile P.,Technical University of Cluj Napoca | Otto K.,Technical University of Cluj Napoca | And 3 more authors.
Carpathian Journal of Food Science and Technology | Year: 2010

The quality of the finite product is the sum of the qualities of all the steps taken in the process through which the raw material goes, possibly being made through a collective effort and common acceptance of the competition qualitative criteria. The concept of "the quality of a food product" includes the requirements of nutritional, hygienic, sanitarian, technological and commercial order. The nutritive criterion refers to the food content in proteins, carbohydrates, lipids, mineral substances and vitamins. Source


Titu M.A.,University of Sibiu | Tarnu L.,University of Sibiu | Titu S.,University of Sibiu | Raulea A.S.,University of Medicine and Pharmacy, Cluj-Napoca
Romanian Review Precision Mechanics, Optics and Mechatronics | Year: 2015

This paper attempts to provide a solution to the problem faced by a particular company when manufacturing bag handles, i.e. explain the embellishments that occur on the edges of the handles. In order to achieve this we have implemented the Taguchi method, a highly efficient method with practical applicability. The main causes that may lead to embellishments are: humidity, heat and the pressure used when dying, as well as the pressure resulting from sawing. © 2015, Editura Cefin. All rights reserved. Source


Boltea F.,Technical University of Cluj Napoca | Boltea F.,Banat University of Agricultural Sciences and Veterinary Medicine, Timisoara | Ketney O.,University of Sibiu | Ketney O.,Technical University of Cluj Napoca | And 2 more authors.
Carpathian Journal of Food Science and Technology | Year: 2010

The presence of lead in animal products is a consequence of the environmental pollution in all its segments, accidental introduction of this element in animal products, the addition of spices and adjuvants contaminated with lead or lead concentration due to storage in various containers containing lead and under the influence of certain factors, as a result being transferred to the food product. The average of the milk samples from the cows in the polluted area exceeded the maximum limit allowed by 2.42 times, the statistic difference between those two lots of milk samples being very significant. In milk samples collected from the polluted area the results obtained exceeded the maximum limit allowed by 0.1 mg/kg as established by the Order of the Ministry of Health 975/1998 for 24 samples. Although the concentration of lead and cadmium far exceeds the maximum allowes limits set by the Ministry of Health Order 975/1998, the toxic deficiencies events are not of clear clinical reason because of the many interrealations which can be established with other metals. Source


Ketney O.,University of Sibiu | Ketney O.,Technical University of Cluj Napoca | Neghela B.,Sanitary Veterinary and Food Safety Direction | Neghela B.,University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca | And 6 more authors.
Carpathian Journal of Food Science and Technology | Year: 2010

The forms of organization for the quality of pastry products have exceeded the point of investigation, of checking the conformity with the specifications (standards, norms).The microbial factors that can influence the quality of pastry products can be generated by microorganisms (bacteria, mould, yeasts, viruses) and pest. This paper aims to analyse comparatively the number of microorganisms starting from flour, which is the raw material, to the finite product, which are bread and pastry. From the analysis of the data, we observe an extremely important decrease of mezophil aerobe germs in the finite samples - bread, bread sticks, comparatively with the number of these germs in the flour. Source

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