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Articles by Elena MUDURA
Total Records ( 7 ) for Elena MUDURA
  Delia MICHIU , Maria TOFANA , Elena MUDURA and Florina MUNTEAN
  Generally beer contain numerous aromatic compounds, some naturally present in the raw materials and some formed during processing. In this work were analysed beer wort flavor compounds, during primary fermentation, taking into study two beer wort types: one obtained from Pilsner malt (100%), other from a mixture of Pilsner malt (80%) and Caramel Malt (20%). An Shimadzu GC/MS-QP2010 equipment was used for samples analysis. The major compounds founded in beer wort samples, was derived from a vast array of compounds that arise from a number of sources. In this way, during fermentation and conditioning we founded different categories of secondary products: higher alcohols, esters, vicinal diketones (VDK), organic acids and aldehydes. The concentration of this aroma compounds depends on malt type and the moment of wort examination. Was noticed that some compounds disappeared and others appeared, from the day to day of primary fermentation.
  Elena MUDURA , Dorina BRATFALEAN , Maria TOFANA , Sonia SOCACI , Adriana PAUCEAN , Delia Mihaela TRUTA and Valentin MUDURA
  The varietal clasification of hop products according with Romanian and European regulations is done in several groups according with their use in the brewing industry as aroma and bitter hops. The clasification is done according with some chemical parameters, but these do not garantee that the product is a pure variety or is a blanding. Using chemometric method as cluster analysis, clasification according with chemical description of hop products the clasification can be predicted more precisely.
  Adriana PAUCEAN , Dan VODNAR , Elena MUDURA , Mirela JIMBOREAN , Carmen SOCACIU and Dorina BRATFALEAN
  Dairy products may go beyond the borders of nutritional value and become functional products if the fermentation process is performed in the best available manner. Our study monitories the process parameters and their variation during the fermentation time of milk incubated with a complex mixture of microorganisms formed by: a lactic culture, kefir-yeast culture and brewer’s yeasts sampled from the secondary fermentation of beer. The study was realized using a Tryton- Pierre Guerin Technologies biofermentor. The results were correlated with the development dynamics of lactic bacteria and yeasts population during 24 hr of fermentation. The pH level variation is typical for kefir-like products. The oxygen content during fermentation is a competitive factor for the two species of microorganisms featuring in our research: Lactococcus lactis and Saccharomyces cerevisiae. In this situation the semi-anaerobic environment insures the fastest rate of acidification for milk and the Saccharomyces cerevisiae yeasts did not display a fermentation metabolism but maintain their viability.
  Maria TOFANA , Sonia Ancuta SOCACI , Elena MUDURA , Delia Mihaela TRUTA and Delia MICHIU
  The present paper is intended to be an attempt to systematize, though not exhaustive, the main approaches in the research of volatile oils. The analytical investigations of our researchers group in this area are carried out in the Food Quality and Safety Testing Laboratory (LICSA) from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, as a continuation of our previous studies of volatile oils.
  Delia Mihaela Truta , Maria TOFANA , Sonia Ancuta Socaci and Elena MUDURA
  Apple vinegar is increasingly used nowadays as a spice because its good sensory characteristics and also it is a natural treatment for different human diseases. Based on these facts knowing its aroma profile is essential for the evaluation and authentication of apple vinegar. This paper aims are the study of different GC-MS methods for the identification of volatile compounds from commercial apple vinegar; and the selection of the best method who will allow us the longer number of volatile compounds from our sample.
  Elena MUDURA , Adriana PAUCEAN , Valentin MUDURA , Delia Mihaela TRUTA and Rowena CHELEMAN
  Not available
  Adriana PAUCEAN , Dan VODNAR , Elena MUDURA , Mirela JIMBOREAN and Carmen SOCACIU
  We used sensory analysis to select the optimum sample from 11 different samples obtained by inoculating 1.8% skimmed milk with complex mixtures of microorganisms containing lactobacilli, kefir yeast and brewer’s yeasts in different quantities. We used the following tests: the triangle test, the hedonic test, the score test, and the flavour profile test, for a panel-group made up of ten people without previous training as tasters, aged 13-55. Tasters were selected following a discussion which assessed their potential and availability. We took into account the provisions of SR 6345, regulating sensory analysis of milk and milk products. The sensory analysis was performed in two stages: during the first stage we aimed to optimize the quality and quantity of the inoculators, and during the second stage we described the end product. The analysis was performed during the shelf-life of product (1-21 days) stored at 4-6°C. The triangle test showed that there are significant differences in taste between the brewer’s yeast product and the control sample (yeast free). The hedonic test showed that the acceptability of the product is at its peak during the first seven days of the shelf life, at a temperature of 4-6°C, and then decreases slowly until the expiry date. We used statistical analysis to pick the sample with the best acceptability throughout the shelf life. The score test showed that the product obtained after the optimization process has specific positive, well-developed organoleptic features, and no noticeable flaws. The flavour profile test identified the main taste and odour markers of the product and their degrees of intensity; the taste and odour of yeast was considered moderate until the expiry date. Sensory analysis confirmed the choice of this insemination method as the best from the point of view of sensory properties.
 
 
 
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