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Articles by Anamaria BIROU(POP)
Total Records ( 2 ) for Anamaria BIROU(POP)
  Vlad MURESAN , Sevastita MUSTE , Emil RACOLTA , Cristina Anamaria SEMENIUC , Simona MAN , Anamaria BIROU(POP) and Carmen CHIRCU
  Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging - temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.
  Sevastita MUSTE , Andruta -Elena CERBU , Crina MURESAN , Simona MAN , Vlad MURESAN , Anamaria BIROU(POP) and Carmen CHIRCU
  The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization. After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards. Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.
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