Liana Claudia Salanta

University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca

Liana C. Salanță received her PhD degree in Biotechnologies (2014) from the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. She is currently a researcher and lecturer at the Faculty of Food Science and Technology, with expertise in the field of extraction and analysis of bioactive compounds (with antioxidant and antimicrobial properties), development of new functional products, food quality, and safety control. She has been involved in multiple national and international research projects as a member or project leader (3). She has published more than 70 research articles focused on bioactive compounds (bitter compounds, essential oils, and phenols), development and optimization of new functional products, sensory evaluation, and consumer acceptability.

1books edited

2chapters authored

Latest work with IntechOpen by Liana Claudia Salanta

The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds in food products, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier products. Covering important aspects of valuable food molecules, this book revises the current knowledge, providing scientifically demonstrated information about the benefits and uses of functional food components, their applications, and the future challenges in nutrition and diet.

Go to the book

The Health Benefits of Foods

Edited by Liana Claudia Salanta

Chapters authored

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

By Anca Corina Fărcaş, Sonia Ancuța Socaci, Elena Mudura, Francisc Vasile Dulf, Dan C. Vodnar, Maria Tofană and Liana Claudia Salanță

Nowadays, the consumers’ global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.

Part of the book: Brewing Technology

Valuable Food Molecules with Potential Benefits for Human Health

By Liana Claudia Salanță, Alina Uifălean, Cristina-Adela Iuga, Maria Tofană, Janna Cropotova, Oana Lelia Pop, Carmen Rodica Pop, Mihaela Ancuța Rotar, Mirandeli Bautista-Ávila and Claudia Velázquez González

The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

Part of the book: The Health Benefits of Foods

Liana Claudia Salanta

Latest work with IntechOpen by Liana Claudia Salanta

The Health Benefits of Foods

Chapters authored

Related collaborators

Nermin Gozukirmizi

Marilena Budroni

Elif Karlik

Takanori Yoshikawa

José Pedro Santos

Giacomo Zara

Jesús Lozano

Shin Taketa

Maurizio Ciani

Francesca Comitini