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Articles by Dorina BRATFALEAN
Total Records ( 2 ) for Dorina BRATFALEAN
  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.
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