Alexandrina Sirbu - Academia.edu (original) (raw)
Papers by Alexandrina Sirbu
Food Control, Nov 1, 2023
Zenodo (CERN European Organization for Nuclear Research), Jun 22, 2022
Grain morphometry is presently among the main targets of modern barley breeding. Three yield tria... more Grain morphometry is presently among the main targets of modern barley breeding. Three yield trials with winter barley cultivars were performed in the 2018-2020 period at the National Agricultural Research and Development Institute Fundulea in order to analyze the weight of thousand grains and grain morphometry (grain length, grain width, grain area, grain circularity, grain length-width ratio, and factor form density) of six and two-row registered Romanian winter barley cultivars. Acquired image analysis of grains produced by 25 winter barley cultivars in three years with different grain filling conditions, showed that variation of climatic conditions significantly influenced the thousand grain weight (TGW), grain length (Gl), grain width (Gw), grain area (Ga), grain circularity (Gc), grain length-width ratio (L/W ratio) and factor form density (FFD). The barley cultivars were significantly different for all studied traits, which underlined a high level of diversity. All traits were on average different between six-row and two barley cultivars. TGW was highly correlated to Ga, Gw, and FFD. The PCA analysis revealed that PC1, PC2, and PC3 explain 99.1% of the amount of variation. Our paper provides extended information and the newest grain morphometry insight of an old, oldest, and modern barley germplasm released in three different breeding periods.
Management Strategies Journal, 2016
Tourism and hospitality industry is a complex sector, a distinct field of activity, a component o... more Tourism and hospitality industry is a complex sector, a distinct field of activity, a component of economic and social life that offers multiple opportunities for small business development, but also capital intensive and highly competitive. In this context, its connection with entrepreneurship takes into account the economic development of tourist areas, aims to create new sustainable businesses by increasing the capacity and willingness of enterprises to develop, organize a business, to manage risk and profit. This paper, through recognizing micro factors influencing the development of local entrepreneurship, tourism and hospitality industry, aimed to analyze the behavior of entrepreneurs consistent with the existence of constraints regarding business, a limitation of entrepreneurship, growth and behavior. Romanian entrepreneurship in tourism and hospitality industry must boost competitiveness, leading to increased productivity and economic development.
CRC Press eBooks, Jun 12, 2023
This investigation provides an important insight into the Central and Eastern European food indus... more This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.
Management Strategies Journal, 2016
This paper aims to provide an analysis of available data on organic food market in Romania given ... more This paper aims to provide an analysis of available data on organic food market in Romania given the premises and with its growth insights. As it is known, organic agriculture is a sustainable form of agriculture, a production system implemented in accordance with the principles of the lasting development as well. The organic farming in Romania has been officially recognized and regulated since 2000. An overview on Romanian organic farming is introduced and the data show organic market has increased in Romania in the last decade, but its sales volume was not so significant raised as in other European countries. Beyond that organic production as quantitative registered data is lower, still is mostly imported foodstuffs, with higher added value, while the Romanian exports consist mainly of raw materials. Although it is considered organic food industry as an evolved industry globally, in Romania is not sufficient developed. In this regard the national market for organic food is still at an emerging stage of development. Nevertheless, the same main constraints for the organic market development have been identified, demonstrating that management and marketing tools should be adapted for organic growth in the food chain.
Romanian Agricultural Research
During 2014-2016 at National Agricultural Research and Development Institute Fundulea three yield... more During 2014-2016 at National Agricultural Research and Development Institute Fundulea three yield trials with winter barley cultivars under three levels of nitrogen fertilization were performed. The objective of this study was the evaluation of Romanian winter six and two row barley cultivars across three years, in order to analyse the effects of cultivar and fertilizer dose on yield and grain weight. As the main source of variation, the nitrogen level influenced significant the grain yield, which registered a progressive increase according to nitrogen dose, while the grain weight decreased from the second to third nitrogen level. Influence of grain weight on yield was different and much stronger in a few cases, comparing winter six row with two row varieties and their reaction to the nitrogen dose. Variations in grain weight were related to the number of row/spike and at the three levels of nitrogen fertilization were highly correlated (r = 0.93*** and 0.85***). The most productive...
Romanian Agricultural Research
Grain morphometry is presently among the main targets of modern barley breeding. Three yield tria... more Grain morphometry is presently among the main targets of modern barley breeding. Three yield trials with winter barley cultivars were performed in the 2018-2020 period at the National Agricultural Research and Development Institute Fundulea in order to analyze the weight of thousand grains and grain morphometry (grain length, grain width, grain area, grain circularity, grain length-width ratio, and factor form density) of six and two-row registered Romanian winter barley cultivars. Acquired image analysis of grains produced by 25 winter barley cultivars in three years with different grain filling conditions, showed that variation of climatic conditions significantly influenced the thousand grain weight (TGW), grain length (Gl), grain width (Gw), grain area (Ga), grain circularity (Gc), grain length-width ratio (L/W ratio) and factor form density (FFD). The barley cultivars were significantly different for all studied traits, which underlined a high level of diversity. All traits wer...
The usage of enzymes like bread making improvers instead of chemical ones is more convenient from... more The usage of enzymes like bread making improvers instead of chemical ones is more convenient from healthy point of view. They are inactivated into oven and their improved effects during bread making have been already registered. Depending on the flours’ quality (referring biochemical composition and functional properties) and estimated effects in relationship with range and quality of end products, a suitable choosing of enzymes and doses is mandatory. The purpose of this study have been verifying the exogenous lipase effect accordingly with different doses of lipase products in bread making, using flour with an average quality, like starting material.
A uniform emergence of barley plants in the field depends on their seed vigour potential and this... more A uniform emergence of barley plants in the field depends on their seed vigour potential and this index define the seed quality. The aim of this paper is to assess the germinative capacity and elements of seed vigour of some Romanian winter barley lines, estimated by two methods used at NARDI Fundulea. Thirty-five winter barley lines were tested under controlled conditions for different physiological traits to determine seed vigour index. The obtained results showed that at the second level of temperature (6°C), the length of shoot and seedling is significantly correlated with germination faculty (0.44**) and also the length of root and shoot with length of seedling (0.44** and 0.95***). The seed index vigour varied from 13.4 to 29.2 when was evaluated at 25°C and from 7.2 to 26.1 at 6°C. An increase tendency of root, shoot and seedling length at 6°C was noticed in average. The different level of temperature could be used for screening the winter barley lines developed in barley bre...
Food engineering series, 2022
Romanian Agricultural Research, 2019
Romanian Agricultural Research, 2019
Food Control, 2020
Abstract Important insight into the Central and Eastern European food industry, beyond traditiona... more Abstract Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certification bodies, food sector associations, universities and food industry. Three original FS climate components: FS knowledge, business priorities and FS legislation, were introduced and their nine components were assessed in nine Central and Eastern European countries involving 470 food companies. FS knowledge was better assessed in big and medium sized than in small companies. Knowledge component was equally assessed as good, irrespective of the FS risk profile of the food company surveyed while certified FS management system was charted by higher FS knowledge scores within a same food company. Business priorities in Central and Eastern European food organizations were related to hygiene and food safety and were always put before profit regardless of the company size. Hygiene and food safety were seen equality as a critical business success factor irrespective of the associated level of riskiness. FS climate legislation component in all food organizations surveyed was assessed affirmatively. Central and Eastern European food companies seemed to avoid problems in cooperation and trust between food safety leaders and other employees, since they have perceived FS climate highly and similarly. EU operating food companies had comparable overall FS climate to non-EU companies mostly because they have equally perceived their business priorities and appropriateness of associated FS legislation. The only exception was the FS knowledge that was better assessed in EU than non-EU food enterprises.
Journal of Food Engineering, 2019
Mathematical modelling plays an important role in food engineering having various mathematical mo... more Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.
Journal of Cereal Science, 2017
Abstract The concerns for a healthy diet in terms of the consumption of baked products as fibre-e... more Abstract The concerns for a healthy diet in terms of the consumption of baked products as fibre-enriched ones have been highlighted by increased consumers demand, food legislation and targeting manufacturers offer to healthy food. The objective of this study was to assess the effect of some inulin-type products added in bread-making aimed at producing functional bakery goods. In this purpose some physico-chemical characteristics and technological properties of the Romanian wheat flour half-white with addition of 5%, 10%, 15% and 20% inulin commercial products (% basis flour) were evaluated. Rheological behaviour was investigated using mixolab Chopin and baking tests for fibre-enriched products were performed. Changes of the rheological behaviour were noticed, in terms of a general decreasing trend of dough machinability due to enzymatic reactions probably influenced by changing the ratio of the main compounds and their interactions. Overall the bread loaves characteristics mainly affected by inulin addition were the volume and crust colour. Results indicated that inulin potential as fibre enrichment in wheat bread is limited, 15% Fibruline DS being a maximum percent to be used in bread-making of half-white flour, a dosage above being critically for dough rheological behaviour and the quality of high-fibre bread.
Food Control, Nov 1, 2023
Zenodo (CERN European Organization for Nuclear Research), Jun 22, 2022
Grain morphometry is presently among the main targets of modern barley breeding. Three yield tria... more Grain morphometry is presently among the main targets of modern barley breeding. Three yield trials with winter barley cultivars were performed in the 2018-2020 period at the National Agricultural Research and Development Institute Fundulea in order to analyze the weight of thousand grains and grain morphometry (grain length, grain width, grain area, grain circularity, grain length-width ratio, and factor form density) of six and two-row registered Romanian winter barley cultivars. Acquired image analysis of grains produced by 25 winter barley cultivars in three years with different grain filling conditions, showed that variation of climatic conditions significantly influenced the thousand grain weight (TGW), grain length (Gl), grain width (Gw), grain area (Ga), grain circularity (Gc), grain length-width ratio (L/W ratio) and factor form density (FFD). The barley cultivars were significantly different for all studied traits, which underlined a high level of diversity. All traits were on average different between six-row and two barley cultivars. TGW was highly correlated to Ga, Gw, and FFD. The PCA analysis revealed that PC1, PC2, and PC3 explain 99.1% of the amount of variation. Our paper provides extended information and the newest grain morphometry insight of an old, oldest, and modern barley germplasm released in three different breeding periods.
Management Strategies Journal, 2016
Tourism and hospitality industry is a complex sector, a distinct field of activity, a component o... more Tourism and hospitality industry is a complex sector, a distinct field of activity, a component of economic and social life that offers multiple opportunities for small business development, but also capital intensive and highly competitive. In this context, its connection with entrepreneurship takes into account the economic development of tourist areas, aims to create new sustainable businesses by increasing the capacity and willingness of enterprises to develop, organize a business, to manage risk and profit. This paper, through recognizing micro factors influencing the development of local entrepreneurship, tourism and hospitality industry, aimed to analyze the behavior of entrepreneurs consistent with the existence of constraints regarding business, a limitation of entrepreneurship, growth and behavior. Romanian entrepreneurship in tourism and hospitality industry must boost competitiveness, leading to increased productivity and economic development.
CRC Press eBooks, Jun 12, 2023
This investigation provides an important insight into the Central and Eastern European food indus... more This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.
Management Strategies Journal, 2016
This paper aims to provide an analysis of available data on organic food market in Romania given ... more This paper aims to provide an analysis of available data on organic food market in Romania given the premises and with its growth insights. As it is known, organic agriculture is a sustainable form of agriculture, a production system implemented in accordance with the principles of the lasting development as well. The organic farming in Romania has been officially recognized and regulated since 2000. An overview on Romanian organic farming is introduced and the data show organic market has increased in Romania in the last decade, but its sales volume was not so significant raised as in other European countries. Beyond that organic production as quantitative registered data is lower, still is mostly imported foodstuffs, with higher added value, while the Romanian exports consist mainly of raw materials. Although it is considered organic food industry as an evolved industry globally, in Romania is not sufficient developed. In this regard the national market for organic food is still at an emerging stage of development. Nevertheless, the same main constraints for the organic market development have been identified, demonstrating that management and marketing tools should be adapted for organic growth in the food chain.
Romanian Agricultural Research
During 2014-2016 at National Agricultural Research and Development Institute Fundulea three yield... more During 2014-2016 at National Agricultural Research and Development Institute Fundulea three yield trials with winter barley cultivars under three levels of nitrogen fertilization were performed. The objective of this study was the evaluation of Romanian winter six and two row barley cultivars across three years, in order to analyse the effects of cultivar and fertilizer dose on yield and grain weight. As the main source of variation, the nitrogen level influenced significant the grain yield, which registered a progressive increase according to nitrogen dose, while the grain weight decreased from the second to third nitrogen level. Influence of grain weight on yield was different and much stronger in a few cases, comparing winter six row with two row varieties and their reaction to the nitrogen dose. Variations in grain weight were related to the number of row/spike and at the three levels of nitrogen fertilization were highly correlated (r = 0.93*** and 0.85***). The most productive...
Romanian Agricultural Research
Grain morphometry is presently among the main targets of modern barley breeding. Three yield tria... more Grain morphometry is presently among the main targets of modern barley breeding. Three yield trials with winter barley cultivars were performed in the 2018-2020 period at the National Agricultural Research and Development Institute Fundulea in order to analyze the weight of thousand grains and grain morphometry (grain length, grain width, grain area, grain circularity, grain length-width ratio, and factor form density) of six and two-row registered Romanian winter barley cultivars. Acquired image analysis of grains produced by 25 winter barley cultivars in three years with different grain filling conditions, showed that variation of climatic conditions significantly influenced the thousand grain weight (TGW), grain length (Gl), grain width (Gw), grain area (Ga), grain circularity (Gc), grain length-width ratio (L/W ratio) and factor form density (FFD). The barley cultivars were significantly different for all studied traits, which underlined a high level of diversity. All traits wer...
The usage of enzymes like bread making improvers instead of chemical ones is more convenient from... more The usage of enzymes like bread making improvers instead of chemical ones is more convenient from healthy point of view. They are inactivated into oven and their improved effects during bread making have been already registered. Depending on the flours’ quality (referring biochemical composition and functional properties) and estimated effects in relationship with range and quality of end products, a suitable choosing of enzymes and doses is mandatory. The purpose of this study have been verifying the exogenous lipase effect accordingly with different doses of lipase products in bread making, using flour with an average quality, like starting material.
A uniform emergence of barley plants in the field depends on their seed vigour potential and this... more A uniform emergence of barley plants in the field depends on their seed vigour potential and this index define the seed quality. The aim of this paper is to assess the germinative capacity and elements of seed vigour of some Romanian winter barley lines, estimated by two methods used at NARDI Fundulea. Thirty-five winter barley lines were tested under controlled conditions for different physiological traits to determine seed vigour index. The obtained results showed that at the second level of temperature (6°C), the length of shoot and seedling is significantly correlated with germination faculty (0.44**) and also the length of root and shoot with length of seedling (0.44** and 0.95***). The seed index vigour varied from 13.4 to 29.2 when was evaluated at 25°C and from 7.2 to 26.1 at 6°C. An increase tendency of root, shoot and seedling length at 6°C was noticed in average. The different level of temperature could be used for screening the winter barley lines developed in barley bre...
Food engineering series, 2022
Romanian Agricultural Research, 2019
Romanian Agricultural Research, 2019
Food Control, 2020
Abstract Important insight into the Central and Eastern European food industry, beyond traditiona... more Abstract Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certification bodies, food sector associations, universities and food industry. Three original FS climate components: FS knowledge, business priorities and FS legislation, were introduced and their nine components were assessed in nine Central and Eastern European countries involving 470 food companies. FS knowledge was better assessed in big and medium sized than in small companies. Knowledge component was equally assessed as good, irrespective of the FS risk profile of the food company surveyed while certified FS management system was charted by higher FS knowledge scores within a same food company. Business priorities in Central and Eastern European food organizations were related to hygiene and food safety and were always put before profit regardless of the company size. Hygiene and food safety were seen equality as a critical business success factor irrespective of the associated level of riskiness. FS climate legislation component in all food organizations surveyed was assessed affirmatively. Central and Eastern European food companies seemed to avoid problems in cooperation and trust between food safety leaders and other employees, since they have perceived FS climate highly and similarly. EU operating food companies had comparable overall FS climate to non-EU companies mostly because they have equally perceived their business priorities and appropriateness of associated FS legislation. The only exception was the FS knowledge that was better assessed in EU than non-EU food enterprises.
Journal of Food Engineering, 2019
Mathematical modelling plays an important role in food engineering having various mathematical mo... more Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.
Journal of Cereal Science, 2017
Abstract The concerns for a healthy diet in terms of the consumption of baked products as fibre-e... more Abstract The concerns for a healthy diet in terms of the consumption of baked products as fibre-enriched ones have been highlighted by increased consumers demand, food legislation and targeting manufacturers offer to healthy food. The objective of this study was to assess the effect of some inulin-type products added in bread-making aimed at producing functional bakery goods. In this purpose some physico-chemical characteristics and technological properties of the Romanian wheat flour half-white with addition of 5%, 10%, 15% and 20% inulin commercial products (% basis flour) were evaluated. Rheological behaviour was investigated using mixolab Chopin and baking tests for fibre-enriched products were performed. Changes of the rheological behaviour were noticed, in terms of a general decreasing trend of dough machinability due to enzymatic reactions probably influenced by changing the ratio of the main compounds and their interactions. Overall the bread loaves characteristics mainly affected by inulin addition were the volume and crust colour. Results indicated that inulin potential as fibre enrichment in wheat bread is limited, 15% Fibruline DS being a maximum percent to be used in bread-making of half-white flour, a dosage above being critically for dough rheological behaviour and the quality of high-fibre bread.