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Articles by Monica PARVU
Total Records ( 4 ) for Monica PARVU
  Corina -Aurelia ZUGRAVU , Monica PARVU , Monica TARCEA , Daniela PATRASCU and Anca STOIAN
  Salt is the oldest preservative used for food. But the excessive consume of salt is at the origin of blood hypertension, a problem responsible for a huge number of human diseases and deaths. As a consequence, the level of salt added in processed food has to diminish progressively. At the end of 2009, the Public Health Authorities from 29 Romanian counties reported results from the salt analysis of 1321 samples of different foods. The highest levels of salt were found in “telemea” cheese and the significant salt content in other widely consumed food underlined the necessity for a joined effort in order to bring down salt and to comply with the World Health Organization target regarding the salt intake (5g/day), with a special accent put on the reformulation of processed food.
  Corina-Aurelia ZUGRAVU , Antonia ORBAN and Monica PARVU
  Food additives are diverse substances not consumed as food, that are not specific food ingredients, have or not a nutritional value, but are intentionally added to food stuff in technological purposes. In 2009, as in the previous years, the use of main food additives was monitored, in the frame of the National Program II (the monitoring of the determinant health factors from the work and life environment). Data from the Territorial Public Health Authorities were gathered and analyzed at the Public Health Regional Center of Targu Mures. A number of 181 food producers were checked out, originating in 33 Romanian counties. The total number of foodstuff evaluated for additives content was 1541 , from which 82,28% meat and meat products, 12,52% soft drinks, 5% diary products and 0,19% fruit and vegetable preserves. After the label and the conformity certificate control we concluded that most of the time the additives on label are identical with those used in the recipe. Only in 2,16 % of the cases (1,58% of the soft drinks, 0,46% of the meat products and 0,12% of the diary products) this criterion was not respected. The most used additives were: monosodium glutamate and sodium nitrite for meat products, carrageen and polyphosphates for diary products, organic acids and pectin for fruit preserves and citric acid and sodium benzoate for soft drinks. Some unauthorized or interdicted additives were also identified: sucralose, baker yeast glycan, propylene glycol, propyl gallate and butyl hidroxyanisol (1). Taking in account the Regulation nr. 1333/2008 of the European Parliament and of the Food Additives Council, article number 27 (“The monitoring of food additive intake”)(2), the conclusion is that in the following years the additive evaluation has to be carried out continuously and completed with an evaluation of the actual food additive intake .
  Monica PARVU , Ioana C. ANDRONIE , Violeta E. SIMION , Corina ZUGRAVU , Carmen BERGHES and Adriana AMFIM
  The experiment aimed the effect of the environmental temperature alternatively 35°C/20°C (experimental group) compared to the constant temperature of 20°C (control group) on the energy metabolism of Large White pigs during the late fattening period. The experiment was ended when the animals reached 100 kg body weight. The animals had free access to standard, isoprotein and isocalory diets. The daily exposure for 10 hours to 35°C increased the fattening period with 11 days, depressed the average daily gain by 23% and the fat layer thickness by 12.5%. The efficiency of metabolisable energy utilization as energy retained in fat was 14.1% lower in the experimental group than in the control group.
  Monica PARVU , V. ANDRONIE , Violeta E. SIMION and Cristina I. ANDRONIE
  Mathematical modeling is based on the simulation of the processes of fattening pigs and development considering the efficiency of nutrient utilization (Burlacu et al., 2009). Were conducted in vivo experiments on 52 fattening pigs Mangalitza, with initial weight of 30 kg. The final weight was 60 kg. The pigs have been fed ad libitum with standard diets. Body weight, compound feed intake and feed conversion ratio were monitored throughout the experimental period. Housing environmental parameters were according to the growth technology. The feed samples were analyzed according the Weende scheme. The crude protein was determined by Tecator-Kyeltec Auto Analyze, the ether extract by Soxtec System HT and the brute cellulose by gravimetric method. The Gompertz-type functions were used for the mathematical modeling of the growth process. A Gompertz curve or Gompertz function is a sigmoid function. It is a type of mathematical model for a time series, where growth is slowest at the start and end of a time period. The future value asymptote of the function is approached much more gradually by the curve than the lower valued asymptote, in contrast to the logistic function in which both asymptotes are approached by the curve symmetrically (d’Onofrio, 2005). The weight evolution was evaluated starting from the initial weight (Wi), according to the equation: W(g) = Wi x e (0.1132/0.0216) x (1-e-0.1132xt). The average daily gain ΔW (g/day) = ΔG/dt = 0.106 x G x e -0.1132x t. The highest daily gain Δ W(tx) was 603 g/day and was conducted at the age of 137 days.
 
 
 
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