Radu Stela - Academia.edu (original) (raw)
Papers by Radu Stela
Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2008
The level of food nutrients generates its quality and presents an essential possibility for meeti... more The level of food nutrients generates its quality and presents an essential possibility for meeting the consumer’s needs. The study of researching is actauly tendency to supplying the processing, as posibility to assure the food safety through the fortifying of food with nutrients. The principle of healthy nourishment is to select the food after the scientific and healthy criterions, watching to touch the object of keeping heath. So, for this reason functional food is indicated. Functional food must be supplied with substances that enrich the nutrient level. The fortifying of food, like bread for example would be made using micronutrients through the changing of the biochemical structure of food which will be enriched. Food fortification is used in: economics, technology, changing of nourishment attitude, the permanent tendency of urbanization, the nourishment education of the consumer. The research carried out deals with the possibilities of fortifying the bakery products to comple...
19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future, 2019
Ce document est protégé par la loi sur le droit d'auteur. L'utilisation des services d'Érudit (y ... more Ce document est protégé par la loi sur le droit d'auteur. L'utilisation des services d'Érudit (y compris la reproduction) est assujettie à sa politique d'utilisation que vous pouvez consulter en ligne. https://apropos.erudit.org/fr/usagers/politique-dutilisation/ Cet article est diffusé et préservé par Érudit. Érudit est un consortium interuniversitaire sans but lucratif composé de l'
Journal of Agroalimentary Process and Technologies, 2010
This paper presents the variation of mineral nutrients in semi-manufactured poultry products duri... more This paper presents the variation of mineral nutrients in semi-manufactured poultry products during freezing different period of times. The loss of mineral nutrients has a cubic variation with a parabolic one in the studied interval (7-90 days).
Ovidius University Annals: Economic Sciences Series, 2012
From the analysis of annual reports as a result of implementation in the period 2007-2011 to incl... more From the analysis of annual reports as a result of implementation in the period 2007-2011 to include indicators on the lines of funding varies depending on the duration of the implementation of the project, the project level to reimbursement payments, the overall level of reimbursement. Indicators give us information about the results obtained through the fulfillment of the objectives of the financing applications, about equal opportunities, sustainable development, closing the partnerships. The level of reimbursement and achievement indicators and finally determine the absorption of European funds.
Innovation should be a product food solution, idea, object, procedures or process that is absolut... more Innovation should be a product food solution, idea, object, procedures or process that is absolutely new or relatively new and implemented to the market is a source of profit for a company. Innovation activity of enterprises, including the enterprises of food industry, concerns different areas of activity: technology, organization and management, marketing, finance and logistics as well as. Now, there
Ovidius University Annals, …, 2010
Organization and specially shaping the services content should provide greater flexibility and a ... more Organization and specially shaping the services content should provide greater flexibility and a variation of them depending on the specific needs of each client, time of application, place of achieve and the consumer's mood. The impact of products/services of a firm on its ...
Organization and specially shaping the services content should provide greater flexibility and a ... more Organization and specially shaping the services content should provide greater flexibility and a variation of them depending on the specific needs of each client, time of application, place of achieve and the consumer’s mood. The impact of products/services of a firm on its market show the performances of the entreprise by adapting products or services to customer needs. Studying consumer
Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2008
The level of food nutrients generates its quality and presents an essential possibility for meeti... more The level of food nutrients generates its quality and presents an essential possibility for meeting the consumer’s needs. The study of researching is actauly tendency to supplying the processing, as posibility to assure the food safety through the fortifying of food with nutrients. The principle of healthy nourishment is to select the food after the scientific and healthy criterions, watching to touch the object of keeping heath. So, for this reason functional food is indicated. Functional food must be supplied with substances that enrich the nutrient level. The fortifying of food, like bread for example would be made using micronutrients through the changing of the biochemical structure of food which will be enriched. Food fortification is used in: economics, technology, changing of nourishment attitude, the permanent tendency of urbanization, the nourishment education of the consumer. The research carried out deals with the possibilities of fortifying the bakery products to comple...
19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future, 2019
Ce document est protégé par la loi sur le droit d'auteur. L'utilisation des services d'Érudit (y ... more Ce document est protégé par la loi sur le droit d'auteur. L'utilisation des services d'Érudit (y compris la reproduction) est assujettie à sa politique d'utilisation que vous pouvez consulter en ligne. https://apropos.erudit.org/fr/usagers/politique-dutilisation/ Cet article est diffusé et préservé par Érudit. Érudit est un consortium interuniversitaire sans but lucratif composé de l'
Journal of Agroalimentary Process and Technologies, 2010
This paper presents the variation of mineral nutrients in semi-manufactured poultry products duri... more This paper presents the variation of mineral nutrients in semi-manufactured poultry products during freezing different period of times. The loss of mineral nutrients has a cubic variation with a parabolic one in the studied interval (7-90 days).
Ovidius University Annals: Economic Sciences Series, 2012
From the analysis of annual reports as a result of implementation in the period 2007-2011 to incl... more From the analysis of annual reports as a result of implementation in the period 2007-2011 to include indicators on the lines of funding varies depending on the duration of the implementation of the project, the project level to reimbursement payments, the overall level of reimbursement. Indicators give us information about the results obtained through the fulfillment of the objectives of the financing applications, about equal opportunities, sustainable development, closing the partnerships. The level of reimbursement and achievement indicators and finally determine the absorption of European funds.
Innovation should be a product food solution, idea, object, procedures or process that is absolut... more Innovation should be a product food solution, idea, object, procedures or process that is absolutely new or relatively new and implemented to the market is a source of profit for a company. Innovation activity of enterprises, including the enterprises of food industry, concerns different areas of activity: technology, organization and management, marketing, finance and logistics as well as. Now, there
Ovidius University Annals, …, 2010
Organization and specially shaping the services content should provide greater flexibility and a ... more Organization and specially shaping the services content should provide greater flexibility and a variation of them depending on the specific needs of each client, time of application, place of achieve and the consumer's mood. The impact of products/services of a firm on its ...
Organization and specially shaping the services content should provide greater flexibility and a ... more Organization and specially shaping the services content should provide greater flexibility and a variation of them depending on the specific needs of each client, time of application, place of achieve and the consumer’s mood. The impact of products/services of a firm on its market show the performances of the entreprise by adapting products or services to customer needs. Studying consumer