Academic perspectives

• Article by Dr. Eng. Argyelan Cristian, Prof. Dr. Eng. Ersilia Alexa, Assoc. Prof. Dr. Eng. Stoin Daniela, "King Mihai I" University of Life Sciences of Timișoara, Faculty of Food Engineering, "Food Science" Research Center. Sustainability of food processing, as well as...

• Article written by Student Scăunașu Claudiu-Constantin, Assoc. Prof. Dr. Eng. Daniela Stoin, Research Asst. Dr. Sylvestre Dossa, Prof. Dr. Eng. Ersilia Alexa - "King Mihai I" University of Life Sciences in Timișoara. In recent years, a constant increase has been observed...

• Article written by Assoc. Prof. Dr. Eng. Daniela Stoin, Prof. Dr. Eng. Ersilia Alexa, Research Asst. Dr. Christine Neagu, Student Oana-Maria Bicu, from the "King Mihai I" University of Life Sciences in Timișoara. In the last decade, the bakery-pastry segment has...

• Yogurt with mint jelly is an innovative product that combines the properties of probiotics with the beneficial effects of the mint plant, resulting in a light, aromatic and digestion-friendly dessert. Yogurt is one of the most beloved dairy products, consumed...

• Through the fermentation process we can achieve the transition from food waste to a circular economy and, among other things, to obtaining a better assortment of bread. Food waste is a global problem that has a major impact on the environment...

• The intensely colored potatoes are not only an excellent source of carbohydrates, but also a reservoir of valuable essential elements, antioxidants such as polyphenols, anthocyanins, carotenoids, essential amino acids, vitamins and mineral elements. It is remarkable that "this second bread...

• Article by Lorena Deleanu1,2, Constantin Georgescu1, Liviu Cătălin Șolea1, Dionis Guglea1, Cristina Popa3. 1University of “Lower Dunărea”, Galați, Romania; 2Academy of Technical Sciences of Romania (ASTR), Bucharest, Romania; 3 Romanian Standardization Association (ASRO). IntroductionIn research, but...

• In search of alternatives that improve the taste, texture and nutritional value of bread, research in the field of baking is increasingly turning to natural ingredients with multiple benefits. One of these ingredients is coconut oil, appreciated not only...