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Papers by radiana tamba-berehoiu

Revista de Chimie

The purpose of the paper and related research is to identify a quality parameter most closely cor... more The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion fo...

Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour ... more Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were measured on spectrograph NIRSystems 6500. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using MPLS and PLS methods. The quality of the prediction was evaluated by the coefficient of correlation between the measured and the predicted values from cross and independent validation. A statistically significant dependence between the predicted and the measured values (with probability P < 0.01) was determined in P (elasticity) and W (energy) characteristics in the case of cross validation only in the commercial flour sets. P (with P < 0.01) and W (with P < 0.05) were successfully predicted by independent validation in the set of all samples.

This paper has proposed an analysis of the most powerful Romanian brands, according to a study co... more This paper has proposed an analysis of the most powerful Romanian brands, according to a study conducted by Unlock Market Research in September 2010. In this sense, we undertook a statistical processing of the data presented in the study, to analyze the distribution of the main areas of the most powerful Romanian brands. Our results showed that the most successful brands belong to different Romanian food branches, in that they represent secondary and tertiary processing products of raw materials, derived from agriculture or zootechnics. The number of industrial products brands is relatively small (9, representing 18% of total), the associated trade mark services sector is dominated by banks, representing 10% of the total marks. 16% of successful brands belong to Romanian mass-media. Also, best valued branch in the top is the alcoholic beverages one. The most brands in top 50, concerning alcoholic beverages, were valued in the top half of the ranking.

Scientific Bulletin. Series F. Biotechnologies, 2014

The purpose of the present research has been the highlighting of the correlation between the prot... more The purpose of the present research has been the highlighting of the correlation between the protein content, the wet gluten content and the gluten index of flours, and some characteristics of bread, such as volume and the ratio height / diameter (H / D). In this respect, were analysed 19 samples of flour obtained from Romanian wheat, determining the protein content, wet gluten content and gluten index. At the same time were carried out baking tests corresponding to the 19 loaves of bread and were determined the parameters volume and the height / diameter ratio (H /D). The results showed that the best predictor for the bread quality parameters: volume and H / D ratio, is the gluten fraction of the gluten index parameter which remains on the sieve (highly significant positive correlation r = 0.79***, respectively r = 0.73***). Gluten index parameter correlates insignificantly with bread volume (r = 0.18) and significantly with the height / diameter ratio (0.51*). In conclusion, the p...

The present research aimed to assess interdependencies between certain technological parameters o... more The present research aimed to assess interdependencies between certain technological parameters of the manufacturing process of bread (the amount of added water, the kneading time, the temperature of dough, the proofing time, the bench proofing time) and some quality parameters of the finished product, significant in its marketing (volume, porosity, elasticity, fractal dimension). In this respect, we analyzed 36 samples of bread made from Romanian flour after a standard recipe. The results showed that the volume of the finished products was positively correlated with the intensive kneading time and the proofing time, and negatively with the amount of added water. Porosity of bread increased significantly with the bench proofing time. Elasticity increased significantly as the temperature of dough and the bench proofing time increased and also increased significantly with increasing of added water amount. The main technological parameters that influenced the fractal dimension of the p...

Scientific Bulletin. Series F. Biotechnologies, 2012

There have been analyzed 102 samples of Romanian wheat, coming from the crops of the years 2007-2... more There have been analyzed 102 samples of Romanian wheat, coming from the crops of the years 2007-2011, in order to assess the influence of the Fusarium sp. attack on the main quality parameters. In this respect, there have been analyzed the following physical and chemical parameters: Hec tolitre mass (kg/hl), Moisture (%), Protein content (%), Wet gluten content (%), Falling Number (sec), Gluten deformation (mm), Gluten Index, as well as the Content of kernels attacked by Fusarium (%). The Fusarium attack ranged from 0.1% to 4.5% and was characterized by very high variability. The evaluation of Fusarium attack was made through the Spearman statistical test, which showed its significant influence on the amylase activity of wheat (expressed by the parameter Falling Number, r = -0.22 *) and on the proteolytic activity (expressed by the Gluten deformation, r = -0.28 *).

Scientific Bulletin. Series F. Biotechnologies, 2012

There have been analyzed the main quality parameters of 27 wheat samples from Romanian crops, of ... more There have been analyzed the main quality parameters of 27 wheat samples from Romanian crops, of the years 2010 and 2011, namely: Humidity (%), Hectolitric mass (kg / hl), Falling number (sec), Protein content (%), Wet gluten content (%) and Gluten Index. Afterwards, the wheat samples were ground on the Chopen pilot-type mill and the al veografic parameters were determined from the resulting flour: Resistance (P, mm), Extensibility (L, mm), Mec hanical Work (W, 10E-4J), Elasticity index (Ie,%), Gluten Extensibility index and the P/L report. The wheat samples taken for analysis were scanned using a commercial scanner, at a resolution of 200 dpi. The obtained results were examined with a specific software, used for the analysis of ImageJ image. For each image we determined the color histogram with the specific parameters: R, G, B, Brightness and Fractal Dimension. Our results have shown highly significant correlations between the color histogram parameters (Brightness, R, G, B) and th...

This paper aims to assess the quality and microbiological parameters of a range of wheat flours f... more This paper aims to assess the quality and microbiological parameters of a range of wheat flours for domestic consumption, purchased on the Romanian market. In this regard there were purchased 20 samples of flour from 13 manufacturers. Quality parameters analyzed were: Moisture (%), Protein content (%), Ash content (%), Water absorbtion (%), Total combined Yeasts and Molds count (CFU/g) and the number of days until the deadline of the shelf life. The analyzed flours were characterized by the following variation ranges of the parameters: Moisture (%) 10.9 14.4, Protein content (%) 10.0 15.7, Ash content (%) 0.40 1.59, Water absorbtion (%) 57.0 61.9, Yeast and molds (CFU/g): 10-410, and number of days until the deadline of the shelf life: 9-326. The results showed that there are no significant correlations between analyzed parameters and the content of yeasts and molds. This suggests that the dynamics of yeasts and molds population in packed flours is dependent primarily on the process...

Oat represents an important agricultural resource whose potential use in the bakery industry is i... more Oat represents an important agricultural resource whose potential use in the bakery industry is insufficiently exploited. The investigation of this potential starts from the transformation of oat kernel into flour and ends with obtaining the wheat-oat mixtures bakery products. Oat flour contains no gluten but provides significant amounts of lipids and fibers with important nutritional value. β-Glucans from oat lower blood cholesterol and decrease blood glucose level. The lack of gluten and the fibers intake limit the oat flour potential for use in bakery, the products obtained exclusively from oat, being characterized by an unacceptable volume and texture. However, using conventional technologies and addition of whole oat flour up to 30% to wheat flour (WF), bakery products with good sensory characteristics accepted by consumers can be obtained. These products are characterized by a higher nutritional profile than those obtained exclusively from WF and contribute to the diversificat...

It had been analyzed the impact of two key parameters, namely insect damaged kernels (IDK) and sp... more It had been analyzed the impact of two key parameters, namely insect damaged kernels (IDK) and sprouted wheat kernels (SWK), on quality parameters of Romanian wheat samples from 2016 harvest. The results showed that IDK had a significant influence on all the quality parameters of wheat, with the exception of Falling Number. The increase of IDK very significant decreased the values of: Hectolitric mass (r = 0.407 ***), Moisture (r = 0.263 **), Gluten Index (r = 0.297 **) and increased very significant the values of Protein content (r = 0.477 ***), Wet gluten (r = 0.398 ***) and Gluten deformation index (r = 0.620 ***). SWK was correlated negative very significant with Falling Number (r = -0.602 ***) and positive significant with Moisture (r = 0.294 *). Also, between IDK and SWK it was established a significant negative correlation (r = -0.337 *). The results showed that the two parameters had a notable influence on the enzymatic activity of wheat. Thus, IDK significantly influenced p...

Due to the dynamics of drug consumption, it is important to understand the main toxicological asp... more Due to the dynamics of drug consumption, it is important to understand the main toxicological aspects of blood, noticed in drug addicts, in order to establish the most adequate, efficient, preventive and therapeutic methods so as to diminish this phenomenon. The products resulting from the two antagonistic metabolic processes (anabolism and catabolism) are continuously introduced or eliminated in blood, because blood maintains the connection between different organs and tissues and between different cells and digestive organs. As a consequence, we may consider that the entire composition of blood deviations from normal (deviations that surpass sanguine homeostasis), are significantly correlated with body pathology. Moreover, blood is one of the most accessible tissues in the human body, and it can be collected and analyzed without harming the patient.

The aim of the paper was to determine the effects of environmental factors and soil fertilizers (... more The aim of the paper was to determine the effects of environmental factors and soil fertilizers (Universol Blue and Ferticare I, applied for 3 weeks), upon production parameters of garden pea (Pisum sativum). In this regard, there were analysed: soil pH and soil temperature at the moment of sowing. The garden pea, Bördi variety, was randomly sown in early April, on 18 plots, which formed 6 experimental variants (three plots on variant). First variant V1 was the control. Variants V2, V3 and V4 have been fertilised with Universol Blue (337.5g; 421.875g; 506.25 g/variant), and V5, V6 have been fertilised with Ferticare I (540g; 607.5g/variant). After harvesting, there were determined the statistical estimates of the peashells number/variant, estimates of total peashells weight/variant and individual peashells weight/variant. The results showed that soil pH values were in the weak acid range, pH of variants V2, V3 and V4 being slightly more acidic (6.59) than pH of V5 and V6. Soil tempe...

Influence of three food ingredients ( nuts, olives and dehydrated onion) addition on the acrylami... more Influence of three food ingredients ( nuts, olives and dehydrated onion) addition on the acrylamide level formed in different types of bread: Simple bread, Nut bread, Olive bread and Onion bread, made of 2 types of flour (white flour 480 and black flour 1250) was studied. For all bread assortments were evaluated CIELab parameters, L*, a*, b*. Acrylamide (AA) analysis in bread samples was performed by gas chromatography tandem mass spectrometry (GC/MS/MS) using a gas chromatograph TRACE GC ULTRA coupled to triple quadrupole mass spectrometer, TSQ Quantum XLS (Thermo Fisher Scientific, USA).The results revealed that the lowest values of AA content (26.92 to 33 mg/kg) were found in Simple bread and the highest values (79.22 to 88.5 mg/kg) were found in Onion bread for both types of flour used. AA level doesn’t correlate with the color, but with the carbohydrate content of the ingredients.

Inulins are plants reserve polyglucides with functional properties that depend significantly on t... more Inulins are plants reserve polyglucides with functional properties that depend significantly on the degree of polymerization and their molecular mass (polydispersity index). Most nutritionists recommend increasing dietary inulin levels due to an impressive number of potential therapeutic effects on the health of the gastrointestinal tract, especially colon, but do not exclude a number of systemic effects related to the prevention of certain cancers and to the reducing of inflammatory processes in the body. However, there are medical studies that correlate fructolysis in the small intestine (possible for oligofructans of up to 10 carbon atoms) with negative effects, characteristic of irritable bowel syndrome. The most common method of obtaining inulins is the extraction from chicory in a manner similar to sugar obtaining. Fermentative or enzymatic synthesis of inulin are also being developed, but they are more expensive. With the exception of sugar beet, most transgenic plants accumu...

The aim of this research was to identify the main changes that the addition of calcium lactate in... more The aim of this research was to identify the main changes that the addition of calcium lactate induces to rheological properties of dough, in industrial environment. In this regard, a number of 62 wheat flours, coming from Romanian wheat, were additivated with variable amounts of calcium lactate, ranging from 10 to 300 g/100 kg. Both the control flours and the additivated flours with calcium lactate have been evaluated in terms of rheology, using the alveographic method. The results showed that treatment with calcium lactate caused a very significant increase of following parameters: Resistance (P, mm; t= 4.864***), dough capacity to absorb Mechanical work (W, 10 J/gram; t = 6.990***) and the ratio between Resistance and Extensibility (P/L; t=7.174***). Elasticity parameter increased significantly in dough treated with calcium lactate, compared to control flours. Also, treatments with calcium lactate caused a very significant decrease of some parameters, such as: Extensibility (L, m...

One hundred flour samples of Romanian wheat, from the crops of the years 2005, 2006 and 2007 have... more One hundred flour samples of Romanian wheat, from the crops of the years 2005, 2006 and 2007 have been tested by determining the main physical and chemical quality parameters (moisture, wet gluten, gluten index, protein, ashes, Falling number) and viscoelastic parameters, specific to the alveographic method. Our results were included into a mathematical simulation, in order to elaborate predictive models for estimating the value of the alveographic parameters - mechanical work (W), resistance (P) and extensibility (L) - based on main physical and chemical quality parameters. Two predictive multifactorial models were developed, having the multiple determination coefficients (R 2 ) bigger than 0.965, for each of the alveographic parameters. As for the mechanical work (W), all the physical and chemical parameters of the flour may be significant regressors for the predictive simulation of its value. The extensibility (L) parameter can also be estimated, taking into consideration all the...

Romanian Biotechnological Letters

The aim of the paper was to determine the effects of seed bacterization and soil fertilization (U... more The aim of the paper was to determine the effects of seed bacterization and soil fertilization (Universol Blue, Ferticare I/3 weeks), upon production parameters of Bördi variety pea. The garden peawas randomly sown on 36 plots, which formed 12 experimental variants. The V1-V6 variants were unbacterized and V7-V12 variants were bacterized (factor A). Variants V1 and V7 were unfertilized controls. Variants V2, V3, V4 and V8, V9, V10, were fertilised with Universol (337.5 g; 421.875 g; 506.25 g/variant), while V5, V6 and V11, V12 were fertilised with Ferticare (540 g; 607.5 g/variant) (factor B). Dispersional analysis for the bifactorial experiment (2×6) placed in subdivided plots, highlighted that there were significant differences between the peashells production (t/ha) in bacterized variants (experimental F distribution 532.411> theoretical F 98.5; p<0.01). Significant differences were also obtained between the production of peashells (t/ha) in fertilized variants (experimental F distribution 53.55>F theoretically 4.10; p<0.01). The interaction between the two bacterization-fertilization (AxB) factors was not significant. In all variants, Ferticare fertilizer was found to be significantly more effective than Universol. The bacterization effect was very significant, the production of peashells (t/ha) increased by 1.002 t/ha and 116.542%, respectively, compared to unbacterized variants (7.059 t/ha vs. 6.057 t/ha).

Revista de Chimie

The purpose of the paper and related research is to identify a quality parameter most closely cor... more The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion fo...

Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour ... more Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were measured on spectrograph NIRSystems 6500. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using MPLS and PLS methods. The quality of the prediction was evaluated by the coefficient of correlation between the measured and the predicted values from cross and independent validation. A statistically significant dependence between the predicted and the measured values (with probability P < 0.01) was determined in P (elasticity) and W (energy) characteristics in the case of cross validation only in the commercial flour sets. P (with P < 0.01) and W (with P < 0.05) were successfully predicted by independent validation in the set of all samples.

This paper has proposed an analysis of the most powerful Romanian brands, according to a study co... more This paper has proposed an analysis of the most powerful Romanian brands, according to a study conducted by Unlock Market Research in September 2010. In this sense, we undertook a statistical processing of the data presented in the study, to analyze the distribution of the main areas of the most powerful Romanian brands. Our results showed that the most successful brands belong to different Romanian food branches, in that they represent secondary and tertiary processing products of raw materials, derived from agriculture or zootechnics. The number of industrial products brands is relatively small (9, representing 18% of total), the associated trade mark services sector is dominated by banks, representing 10% of the total marks. 16% of successful brands belong to Romanian mass-media. Also, best valued branch in the top is the alcoholic beverages one. The most brands in top 50, concerning alcoholic beverages, were valued in the top half of the ranking.

Scientific Bulletin. Series F. Biotechnologies, 2014

The purpose of the present research has been the highlighting of the correlation between the prot... more The purpose of the present research has been the highlighting of the correlation between the protein content, the wet gluten content and the gluten index of flours, and some characteristics of bread, such as volume and the ratio height / diameter (H / D). In this respect, were analysed 19 samples of flour obtained from Romanian wheat, determining the protein content, wet gluten content and gluten index. At the same time were carried out baking tests corresponding to the 19 loaves of bread and were determined the parameters volume and the height / diameter ratio (H /D). The results showed that the best predictor for the bread quality parameters: volume and H / D ratio, is the gluten fraction of the gluten index parameter which remains on the sieve (highly significant positive correlation r = 0.79***, respectively r = 0.73***). Gluten index parameter correlates insignificantly with bread volume (r = 0.18) and significantly with the height / diameter ratio (0.51*). In conclusion, the p...

The present research aimed to assess interdependencies between certain technological parameters o... more The present research aimed to assess interdependencies between certain technological parameters of the manufacturing process of bread (the amount of added water, the kneading time, the temperature of dough, the proofing time, the bench proofing time) and some quality parameters of the finished product, significant in its marketing (volume, porosity, elasticity, fractal dimension). In this respect, we analyzed 36 samples of bread made from Romanian flour after a standard recipe. The results showed that the volume of the finished products was positively correlated with the intensive kneading time and the proofing time, and negatively with the amount of added water. Porosity of bread increased significantly with the bench proofing time. Elasticity increased significantly as the temperature of dough and the bench proofing time increased and also increased significantly with increasing of added water amount. The main technological parameters that influenced the fractal dimension of the p...

Scientific Bulletin. Series F. Biotechnologies, 2012

There have been analyzed 102 samples of Romanian wheat, coming from the crops of the years 2007-2... more There have been analyzed 102 samples of Romanian wheat, coming from the crops of the years 2007-2011, in order to assess the influence of the Fusarium sp. attack on the main quality parameters. In this respect, there have been analyzed the following physical and chemical parameters: Hec tolitre mass (kg/hl), Moisture (%), Protein content (%), Wet gluten content (%), Falling Number (sec), Gluten deformation (mm), Gluten Index, as well as the Content of kernels attacked by Fusarium (%). The Fusarium attack ranged from 0.1% to 4.5% and was characterized by very high variability. The evaluation of Fusarium attack was made through the Spearman statistical test, which showed its significant influence on the amylase activity of wheat (expressed by the parameter Falling Number, r = -0.22 *) and on the proteolytic activity (expressed by the Gluten deformation, r = -0.28 *).

Scientific Bulletin. Series F. Biotechnologies, 2012

There have been analyzed the main quality parameters of 27 wheat samples from Romanian crops, of ... more There have been analyzed the main quality parameters of 27 wheat samples from Romanian crops, of the years 2010 and 2011, namely: Humidity (%), Hectolitric mass (kg / hl), Falling number (sec), Protein content (%), Wet gluten content (%) and Gluten Index. Afterwards, the wheat samples were ground on the Chopen pilot-type mill and the al veografic parameters were determined from the resulting flour: Resistance (P, mm), Extensibility (L, mm), Mec hanical Work (W, 10E-4J), Elasticity index (Ie,%), Gluten Extensibility index and the P/L report. The wheat samples taken for analysis were scanned using a commercial scanner, at a resolution of 200 dpi. The obtained results were examined with a specific software, used for the analysis of ImageJ image. For each image we determined the color histogram with the specific parameters: R, G, B, Brightness and Fractal Dimension. Our results have shown highly significant correlations between the color histogram parameters (Brightness, R, G, B) and th...

This paper aims to assess the quality and microbiological parameters of a range of wheat flours f... more This paper aims to assess the quality and microbiological parameters of a range of wheat flours for domestic consumption, purchased on the Romanian market. In this regard there were purchased 20 samples of flour from 13 manufacturers. Quality parameters analyzed were: Moisture (%), Protein content (%), Ash content (%), Water absorbtion (%), Total combined Yeasts and Molds count (CFU/g) and the number of days until the deadline of the shelf life. The analyzed flours were characterized by the following variation ranges of the parameters: Moisture (%) 10.9 14.4, Protein content (%) 10.0 15.7, Ash content (%) 0.40 1.59, Water absorbtion (%) 57.0 61.9, Yeast and molds (CFU/g): 10-410, and number of days until the deadline of the shelf life: 9-326. The results showed that there are no significant correlations between analyzed parameters and the content of yeasts and molds. This suggests that the dynamics of yeasts and molds population in packed flours is dependent primarily on the process...

Oat represents an important agricultural resource whose potential use in the bakery industry is i... more Oat represents an important agricultural resource whose potential use in the bakery industry is insufficiently exploited. The investigation of this potential starts from the transformation of oat kernel into flour and ends with obtaining the wheat-oat mixtures bakery products. Oat flour contains no gluten but provides significant amounts of lipids and fibers with important nutritional value. β-Glucans from oat lower blood cholesterol and decrease blood glucose level. The lack of gluten and the fibers intake limit the oat flour potential for use in bakery, the products obtained exclusively from oat, being characterized by an unacceptable volume and texture. However, using conventional technologies and addition of whole oat flour up to 30% to wheat flour (WF), bakery products with good sensory characteristics accepted by consumers can be obtained. These products are characterized by a higher nutritional profile than those obtained exclusively from WF and contribute to the diversificat...

It had been analyzed the impact of two key parameters, namely insect damaged kernels (IDK) and sp... more It had been analyzed the impact of two key parameters, namely insect damaged kernels (IDK) and sprouted wheat kernels (SWK), on quality parameters of Romanian wheat samples from 2016 harvest. The results showed that IDK had a significant influence on all the quality parameters of wheat, with the exception of Falling Number. The increase of IDK very significant decreased the values of: Hectolitric mass (r = 0.407 ***), Moisture (r = 0.263 **), Gluten Index (r = 0.297 **) and increased very significant the values of Protein content (r = 0.477 ***), Wet gluten (r = 0.398 ***) and Gluten deformation index (r = 0.620 ***). SWK was correlated negative very significant with Falling Number (r = -0.602 ***) and positive significant with Moisture (r = 0.294 *). Also, between IDK and SWK it was established a significant negative correlation (r = -0.337 *). The results showed that the two parameters had a notable influence on the enzymatic activity of wheat. Thus, IDK significantly influenced p...

Due to the dynamics of drug consumption, it is important to understand the main toxicological asp... more Due to the dynamics of drug consumption, it is important to understand the main toxicological aspects of blood, noticed in drug addicts, in order to establish the most adequate, efficient, preventive and therapeutic methods so as to diminish this phenomenon. The products resulting from the two antagonistic metabolic processes (anabolism and catabolism) are continuously introduced or eliminated in blood, because blood maintains the connection between different organs and tissues and between different cells and digestive organs. As a consequence, we may consider that the entire composition of blood deviations from normal (deviations that surpass sanguine homeostasis), are significantly correlated with body pathology. Moreover, blood is one of the most accessible tissues in the human body, and it can be collected and analyzed without harming the patient.

The aim of the paper was to determine the effects of environmental factors and soil fertilizers (... more The aim of the paper was to determine the effects of environmental factors and soil fertilizers (Universol Blue and Ferticare I, applied for 3 weeks), upon production parameters of garden pea (Pisum sativum). In this regard, there were analysed: soil pH and soil temperature at the moment of sowing. The garden pea, Bördi variety, was randomly sown in early April, on 18 plots, which formed 6 experimental variants (three plots on variant). First variant V1 was the control. Variants V2, V3 and V4 have been fertilised with Universol Blue (337.5g; 421.875g; 506.25 g/variant), and V5, V6 have been fertilised with Ferticare I (540g; 607.5g/variant). After harvesting, there were determined the statistical estimates of the peashells number/variant, estimates of total peashells weight/variant and individual peashells weight/variant. The results showed that soil pH values were in the weak acid range, pH of variants V2, V3 and V4 being slightly more acidic (6.59) than pH of V5 and V6. Soil tempe...

Influence of three food ingredients ( nuts, olives and dehydrated onion) addition on the acrylami... more Influence of three food ingredients ( nuts, olives and dehydrated onion) addition on the acrylamide level formed in different types of bread: Simple bread, Nut bread, Olive bread and Onion bread, made of 2 types of flour (white flour 480 and black flour 1250) was studied. For all bread assortments were evaluated CIELab parameters, L*, a*, b*. Acrylamide (AA) analysis in bread samples was performed by gas chromatography tandem mass spectrometry (GC/MS/MS) using a gas chromatograph TRACE GC ULTRA coupled to triple quadrupole mass spectrometer, TSQ Quantum XLS (Thermo Fisher Scientific, USA).The results revealed that the lowest values of AA content (26.92 to 33 mg/kg) were found in Simple bread and the highest values (79.22 to 88.5 mg/kg) were found in Onion bread for both types of flour used. AA level doesn’t correlate with the color, but with the carbohydrate content of the ingredients.

Inulins are plants reserve polyglucides with functional properties that depend significantly on t... more Inulins are plants reserve polyglucides with functional properties that depend significantly on the degree of polymerization and their molecular mass (polydispersity index). Most nutritionists recommend increasing dietary inulin levels due to an impressive number of potential therapeutic effects on the health of the gastrointestinal tract, especially colon, but do not exclude a number of systemic effects related to the prevention of certain cancers and to the reducing of inflammatory processes in the body. However, there are medical studies that correlate fructolysis in the small intestine (possible for oligofructans of up to 10 carbon atoms) with negative effects, characteristic of irritable bowel syndrome. The most common method of obtaining inulins is the extraction from chicory in a manner similar to sugar obtaining. Fermentative or enzymatic synthesis of inulin are also being developed, but they are more expensive. With the exception of sugar beet, most transgenic plants accumu...

The aim of this research was to identify the main changes that the addition of calcium lactate in... more The aim of this research was to identify the main changes that the addition of calcium lactate induces to rheological properties of dough, in industrial environment. In this regard, a number of 62 wheat flours, coming from Romanian wheat, were additivated with variable amounts of calcium lactate, ranging from 10 to 300 g/100 kg. Both the control flours and the additivated flours with calcium lactate have been evaluated in terms of rheology, using the alveographic method. The results showed that treatment with calcium lactate caused a very significant increase of following parameters: Resistance (P, mm; t= 4.864***), dough capacity to absorb Mechanical work (W, 10 J/gram; t = 6.990***) and the ratio between Resistance and Extensibility (P/L; t=7.174***). Elasticity parameter increased significantly in dough treated with calcium lactate, compared to control flours. Also, treatments with calcium lactate caused a very significant decrease of some parameters, such as: Extensibility (L, m...

One hundred flour samples of Romanian wheat, from the crops of the years 2005, 2006 and 2007 have... more One hundred flour samples of Romanian wheat, from the crops of the years 2005, 2006 and 2007 have been tested by determining the main physical and chemical quality parameters (moisture, wet gluten, gluten index, protein, ashes, Falling number) and viscoelastic parameters, specific to the alveographic method. Our results were included into a mathematical simulation, in order to elaborate predictive models for estimating the value of the alveographic parameters - mechanical work (W), resistance (P) and extensibility (L) - based on main physical and chemical quality parameters. Two predictive multifactorial models were developed, having the multiple determination coefficients (R 2 ) bigger than 0.965, for each of the alveographic parameters. As for the mechanical work (W), all the physical and chemical parameters of the flour may be significant regressors for the predictive simulation of its value. The extensibility (L) parameter can also be estimated, taking into consideration all the...

Romanian Biotechnological Letters

The aim of the paper was to determine the effects of seed bacterization and soil fertilization (U... more The aim of the paper was to determine the effects of seed bacterization and soil fertilization (Universol Blue, Ferticare I/3 weeks), upon production parameters of Bördi variety pea. The garden peawas randomly sown on 36 plots, which formed 12 experimental variants. The V1-V6 variants were unbacterized and V7-V12 variants were bacterized (factor A). Variants V1 and V7 were unfertilized controls. Variants V2, V3, V4 and V8, V9, V10, were fertilised with Universol (337.5 g; 421.875 g; 506.25 g/variant), while V5, V6 and V11, V12 were fertilised with Ferticare (540 g; 607.5 g/variant) (factor B). Dispersional analysis for the bifactorial experiment (2×6) placed in subdivided plots, highlighted that there were significant differences between the peashells production (t/ha) in bacterized variants (experimental F distribution 532.411> theoretical F 98.5; p<0.01). Significant differences were also obtained between the production of peashells (t/ha) in fertilized variants (experimental F distribution 53.55>F theoretically 4.10; p<0.01). The interaction between the two bacterization-fertilization (AxB) factors was not significant. In all variants, Ferticare fertilizer was found to be significantly more effective than Universol. The bacterization effect was very significant, the production of peashells (t/ha) increased by 1.002 t/ha and 116.542%, respectively, compared to unbacterized variants (7.059 t/ha vs. 6.057 t/ha).