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Articles by Constantin BELE
Total Records ( 6 ) for Constantin BELE
  Mirela JIMBOREAN , Cornel LASLO , Dorin TIBULCA , Constantin BELE , Adela PINTEA , Adriana PAUCEAN and Aurora TIBULCA
  The aim of the present paper is to study the variation of fatty acids content during the ripening of semihard cheese (type Holland), after adding in the milk, used for the coagulation, of a lipolytic enzymes, and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.
  Cristian Tudor MATEA , Adrian MAZAREL , Maria MORAR , Constantin BELE and Andreea BUNEA
  Intake of dietary lipid is relevant to human health and should be subject of an extended research regarding quantitative and qualitative aspects. Catering food products investigated in the current study have been chosen from two food groups: fish based food products and meat based food products. Fatty acids were analyzed by gas chromatography (GC) with flame ionization detection (FID), a Shimadzu GC-17A series gas-chromatograph, equipped with a 30m polyethylene glycol coated column (Alltech AT-WAX, 0.25mm I.D., 0.25μm film thickness). Helium was used as the carrier gas at a pressure of 147 kPa. The injector and detector temperatures were set at 260°C. For the oven temperature the following programe was used: 70°C for 2 min. then raised to 150°C at 10°C/ min. rate and held at 150°C for 3min., then further raised up to 235°C at a 4°C/min. A number of ten food samples were investigated. It was found that in the case of products from both food groups analyzed the predominant fatty acid is the oleic acid (18:1) and significant values for palmitic (16:0), linoleic (18:2) and stearic acid (18:0). The ratio between PUFA/SFA is 0.4 for the fish based products and 0.6 for the meat based products, lower than the threshold of 1.5 which is considered not to raise negative health effects.
  Maria -Virginia MORAR , Katalin DRAGAN , Constantin BELE , Cristian MATEA , Iustin TARTA , Ramona SUHAROVSCHI and Cristina SEMENIUC
  The hemp (Cannabis sativa L.) seeds present an important raw material resource for the industry due to processing possibilities of plants components. The hemp oil and the pressing cake resulted by the cold pressing of the hemp presents excellent alimentary and therapeutic properties. The purpose of the research was to study the technology of obtaining of the hemp oil by cold pressing of the seeds, the influence of the process parameters and raw materials quality upon the products quality. The pressing was made with screw press of small using press nozzle in diameters of 5, 6, 7, 8 and 10 mm. For the hemp seed there were determined the organoleptic characteristics (total volatile matter and the raw fat content by Soxhlet extraction). For the hemp oil there were determined the acid value and the peroxide value. There werde determined the working parameters of the press (the rate efficiency and the productivity of the press). The results emphasized important data for the practice. The fat content of the seed was between 30,89 and 33,25 % and the volatile matter was between 90,42 and 93,68 %. The rate efficieny of the cold pressing of the hemp seed was between 23,89 and 27,69 % obtained oil, being influenced by the characteristics of the seeds. The pressing process was also influenced by the quality of the seed, presenting optimal values in the case of using pressing nozzle 8 and 10 mm in diameter. The acid values of the hemp oil was between 0,65 and 4,45 mg KOH/g oil and the peroxide values was between 0,62 and 26,91 mEg O2/g. Further studies are recommended be made and there are the initiations of ab informational programme, in order to inform the farmers and consumer about the benefic and therapeutic effects of the hemp oil upon the health.
  Cristian Tudor MATEA , Maria -Loredana SORAN , Adela PINTEA and Constantin BELE
  The analysis of carotenoids presents in inland Ocimum basilicum L. irradiated in a microwave field was performed in this study. The extracts of Ocimum basilicum L. were obtained with Ultraturrax in water: acetone (10 + 90, v/v) mixture, stirring 2 h. The extracts were analysed using a Jasco V-530 UV-VIS spectrophotometer and a Shimadzu HPLC equipped with PDA detector, for carotenoids identifying. The HPLC analyses were performed on YMC C30 column, 5 μm, 250 x 4.6 mm, using a linear gradient of two different solvents mixtures A - methanol : methyl-tert-butyl-ether : water (81+15+4, v/v) and B with the sames component but in the follow range 6+90+4, v/v were the solvent mixtures used as mobile phase. The linear gradient was 1%B to 100%B in 90 min. The carotenoids identification was performed using the standard solutions.
  Adrian MAZAREL , Gabriel ROTARU , Cristian MATEA , Andreea BUNEA and Constantin BELE
  Alpha tocopherol is recognized as inhibitor of lipid oxidation in biological systems and the intake of this vitamin is relevant to human health .Catering food products investigated in the current study have been chosen from two food groups: fish based food products and meat based food products.A number of ten food samples were investigated. Alpha tocopherol was analysed using a Shimadzu VP Series liquid chromatograph equipped with a fluorescence detector FR -10 AXL with excitation wavelength of 290 nm and emission wavelength of 325 nm. Data analysis suggest significant loss of tocopherol in meat and fish based food product as compared to the content found in thermal non-treated preparations. Thus, in fish preparation the cook-serve processing by conventional thermal treatment diminishes the tocopherol content by 58%; in case of microwave thermal treatment this loss is 64.5 %. It was found that the microwave thermal treatment generated lower tocopherol content by 10% versus the conventional thermal treatment. In case of thermally non-treated meat preparations the tocopherol content is 0.82 mg/100g product, greater than in fish preparations, but the loss registered by conventional thermal treatment and by microwave thermal treatment is approximately 21,95%, and 25,6%, respectively. In the case of meat preparations, the microwave thermal treatment generates a loss of tocopherol content greater by 16,6 % as compared to the conventional thermal treatment.
  Andreea BUNEA , Augusta LUJERDEAN , Adela PINTEA , Sanda ANDREI , Claudiu BUNEA and Constantin BELE
  The aim of this study was to extract the carotenoids from the marigold flowers and to use cellulases, hemicellulases and pectinases from the beginning of the extraction for better extraction. The concentration of the enzymes used was different also the time of hydrolysis. Total carotenoid content was measured using the spectrophotometric method. HPLC-DAD was used to determine the carotenoid profile for the extracts. HPLC analysis of the extract indicates that the original carotenoid profile is not altered. The enhanced extraction system appears to be very competitive when compared to the classical extraction using solvents.
 
 
 
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