Chapters authored
Fermentation of Vegetable Juices by Lactobacillus Acidophilus LA-5
Part of the book: Lactic Acid Bacteria
Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species
Characterization of several wild growing and cultivated mushrooms from geographical area of Dambovita County, Romania, in terms of enzymatic and non-enzymatic antioxidants, through a chemometrics approach, was the aim of this study. Related to the authors’ previous studies, the novelty of this paper consists in deepening research toward the complete characterization of the regional mushroom species through emphasizing their potential as food resources. In the context in which species showed their content in biological active compounds, future practical applications in the area of functional food will be developed by integrating the data concerning their lack of the toxicity and nutritional value too. Lack of data focused on the characterization of mushroom species investigated in the paper supports the significance of this research. The statistical analysis of data highlights the relationship between compounds showing antioxidant activity of autochthonous mushrooms (both cap and stipe).
Part of the book: Food Engineering
Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach
The use of natural ingredients with active functions has been intensively studied in the last years, as a consequence to consumer preferences for organic products. Application of circular economy principles determined a significant research activity in the viticulture field. The use or re-use of vines parts for so-called nutraceuticals or other consumer-goods applications, are basically centered on their phytochemical and microbiological characterization. Eurostat updates ranks Romania fifth among the EU member states, with a total area under vines of 183,717 hectares. Characterization of four Vitis vinifera L. varieties, out of which one pure Romanian variety (Feteasca Neagra), cultivated in organic and conventional vineyards, together with pedoclimatic conditions have been provided. Data on phytochemical parameters and antimicrobial activity of extracts obtained from different anatomic parts of grapes were included. Analytical protocols and techniques applied were presented, together with data and results interpretation. Several chemometric algorithms have been used as complementary tools for interpretation of the instrumental analytical data.
Part of the book: Grapes and Wine