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Articles by Sevastita MUSTE
Total Records ( 6 ) for Sevastita MUSTE
  Anamaria BRIOU POP , Sevastita MUSTE , Simona MAN , Vlad MURESAN , Carmen CHIRCU and Rodica KADAR
  According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in bakery was investigated. The paper analyzes the optimisation of the wheat-triticale proportion between Turda-2000 wheat and triticale Titan variety, to improve the quality parameters of the two varieties of bread-making grain, under the influence agrofond. The two varieties were grown at S.C.D.A. Turda in the crop year 2008-2009. A good baking quality is associated with a high protein content. Among the technological factors affecting the grain protein, the fertilization is the most effective. Also wet gluten content and Zelleny index is heavily influenced by fertilization. The hectolitre mass (kg / hl), crude protein (%), wet gluten (%) strain index (mm), index of extensibility (mm) Zelleny index (ml) drop index (min), were determined as the main indices of the grain quality.
  Carmen CHIRCU , Sevastita MUSTE , Vlad MURESAN , Delia Mihaela TRUTA , Simona MAN and Anamaria BIROU (POP)
  Vine plantation is located at an altitude ranging between 200 and 500 meters, approximately 2 000 hectares wide, most vineyards are located on the southern slopes. Due to the agro-eco-climatic conditions, Vineyard Centre Jidvei wines have a high level of accumulation of flavorings maintaining high acidity. The research was aimed to track climatic conditions and their effect on grapes quality. The study took place in the Vineyard Centre Jidvei in 2009. The research results show the direct influence of climatic conditions on the quality of grapes.
  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.
  Emil RACOLTA , Vlad MURESAN , Sevastita MUSTE and Cristina Anamaria SEMENIUC
  Halva is a traditional confection, consists of tahini (sesame paste), cooked sugar and soapwort root extract. Sunflower halva is made of sunflower seeds tahini, instead of sesame. In this study fat, sugar and moisture content of sunflower halva products from Romanian market were compared. Sunflower halva samples from three different producers (A, B, C) were purchased from the market. From the producer C two different batches were analyzed (C1 and C2). Researches shows a total fat content between 37.17-43.95%, total sugars within 20.40-34.40% and moisture content ranged between 2.74-3.84%. Differences between products from different sources may be due different technologies, recipes and raw materials used.
  Simona MAN , Sevastita MUSTE , Anamaria POP(BIROU) , Carmen CHIRCU , Vlad MURESAN and Rodica KADAR
  The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Aries,an, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the genetics and technological factors contribute to change in fairly wide limits of chemical composition of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N50P50K50 kg/ha si N50P50K50 + N50P30 kg/ha), crude protein values range between 13,73% (N50P50K50 kg/ha ) and 15,78% (N50P50K50 + N50P30 kg/ha) in Aries,an variety, between 12,71% (N50P50K50 kg/ha ) si 15,13% (N50P50K50 + N50P30 kg/ha) in Apullum variety and between 12,95 (N50P50K50 kg/ha ) si 15,05% (N50P50K50 + N50P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content varies between 32,55% influenced by N50P50K50 kg/ha and between 37,65% - 39,05% influenced by N50P50K50 + N50P30 kg/ha.
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