2009: Recent submissions

  • Study on Banat’s traditional gastronomy 
    Pîrvulescu, Luminița; Bordean, Despina-Maria; Petroman, I.; Petroman, Cornelia; Rujescu, C.; Radu, Steluța; Sîrbulescu, Claudia (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The cuisine from Banat is characterized by tasty, fat and nourishing meals. “Ciorba” is soured with lemon, supplemented with cream and seasoned with tarragon. Soups are cooked with home-made noodles, and with “rantas”, ...
  • New directions in the study of oligotrophic grasslands in the mountain area 
    Păcurar, F.; Rotar, I.; Gârda, Nicoleta; Vidican, Roxana (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    Large areas of grasslands from Gârda de Sus communne are being abandoned. Organic and mineral fertilization combined with mulching could give a survival opportunity to these grasslands and, at the same time, to protection ...
  • A new clonal selection for table grapes Muscat d´Adda 22 St 
    Necula, Cezarina; Popa, Camelia; Dumitru, I. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The clonal selection presents a very important mission for the production and grape quality. It represents another more advanced step of selection works, because it contributes to a radical improvement of existing varieties. ...
  • Economic efficiency of winter rape (Brassica napus L. ssp. oleifera D.C.) 
    Morar, Florica (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    Rape (Brassica napus L ssp. Oleifera D.C) is a plant of Mediterranean origin, being largely used in the Middle Ages in the Central and Northern European countries due to the oil obtained from seeds, used both in cooking ...
  • Researches regarding the influence of ewe milk processing methods on the structure and the content in PUFA Omega 3 and CLA of milk products 
    Mierlita, D.; Lup, F. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    Researches had mainly aimed to establish the impact of some ewe milk processing methods (pasteurization, lactic fermentation by inoculating selected crops of lactic bacteria and transformation in cottage cheese and pressed ...
  • Researches about the output of the lactic fermentation of the vegetable juices depending on certain factors 
    Manea, Iuliana; Buruleanu, Lavinia (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The purpose of this study is to emphasize on the influence of the type and of the concentration of a pure culture of lactic bacteria, concerning on the output of the lactic fermentation of the carrots’ juice. There have ...
  • The study of milky bacteriums’ addition on the quality parameters for German salami 
    Leahu, Ana; Codină, Georgiana-Gabriela (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The milky bacteriums are known and utilized from the most ancient times in fermentation processes in order to provide food and drinks minimum processed (acid dairy products, meat ripe mousses, vegetal fermented products, ...
  • The study of pasteurization temperature’s action and of the casein addition on the formation of yoghurt rennet 
    Leahu, Ana; Codină, Georgiana-Gabriela; Avrămiuc, M. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The acid dairy products are acquired through the fermentation of the milk lactose, with the help of the milky starter cultures. Through lactose fermentation they obtain the milky acid, which increases milk acidity, determining ...
  • Effects of calcium chloride on sensorial characteristics of adult beef meat 
    Istrati, Daniela; Ionescu, Aurelia; Vizireanu, Camelia (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    Sensorial characteristics of chemical tenderized beef meat with calcium chloride were evaluated on each raw meat and heat-treated after different periods of aging at different temperatures. Beef cuts were injected with ...
  • Contributions to the improvement of the permanent grasslands from the boreal floor of the Călimani Mountains 
    Iacob, T.; Vîntu, V.; Samuil, C.; Popovici, I.C.; Trofin, Alina (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The permanent grasslands from the boreal floor, spread in the middle and upper part of the Călimani Mountains, occupy wide surfaces and produce 6 – 7 t ha-1 green mass. These grasslands present economical and ecological ...
  • The role of pastoral landscape within the mountainous space 
    Gârda, Nicoleta; Rotar, I.; Păcurar, F.; Vidican, Roxana (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    In Romania, in the mountainous area, due to the less favourable life environment, the man created, in the extent of the possibilities, conditions to live and livelihoods, radically transforming the region. As study area, ...
  • Plants pigments with therapeutic potential from horticultural products 
    Filimon, R. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    Replacement of synthetic colorants with natural ones, obtained from horticultural products is an actual problem, not only because of the global trend of consuming natural products, but also by the fact that the ...
  • Influence of ecologic fertilizers over Salvia officinalis L. and Allium cepa L. 
    Druțu, Adina–Cătălina; Gille, Elvira (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    Salvia officinalis L. is cultivated for it's leaves which have as active element the volatile oil. This together with the other components have coleretic, carminativ, antiseptic, hipoglycemic efects and antisudorific action. ...
  • Studies regarding the effect of storing cereals at low temperatures upon the sensory qualities of food 
    Horincar, S.; Pricop, Eugenia (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    This study is focused on the effect of the storage conditions on the sensory qualities of the cooked rice. From the data analyzed in the paper we could see that after four weeks the storage temperature has a significant effect ...
  • The testing of effectiveness and economical efficiency of some fungicides applied to vines against Botryotinia fuckeliana (de Bary) whetzel fungus, in SDE "V. Adamachi" Iaşi conditions 
    Drobotă, I.; Drobotă, Benedicta (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    Against grape vine gray mold has been elaborated different control plans. Most researchers discovered that the treatments had the highest efficiency when it is applied in the next phenological moments: to the flower shake-up; ...
  • The resistance estimation of some variety’s and hybrids of Vitis vinifera L. against the attack produced by Botryotinia fuckeliana (de Bary) whetzel pathogen agent 
    Drobotă, I.; Drobotă, Benedicta (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The cultivation of the resistant varieties has an important contribution in reducing the number of treatments and also the cost with phytosanitary protection of the grape vine. In 2008 year there were made observations ...
  • Anthropic impact upon the ecosystems in the proximity of the Lower Prut Natural Park 
    Contoman, Maria; Glăvan, T. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The present study is the result of investigations performed in the proximity of the Lower Prut Natural Park. The causes and the consequences of the anthropic impact, in the last 50-60 years, from the Lower Prut hydrographic ...
  • Traditional agriculture in the lower Prut meadow 
    Contoman, Maria (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The data shown in the present paper belong to a more extensive study which was the starting point of a Project “Traditional Agriculture for Nature – European Recognition of South-Eastern Europe Landscape” which ...
  • Analysis of pig carcasses in Oltenia 
    Colă, Florica; Colă, M. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    The quality of the 138 analyzed carcasses has varied from 35% to 60% CM, with a caloric mean of 51% CM. this variation of the muscular mass does not comply with EU market. The average quality of EU carcasses is over 56% ...
  • The improvement of the quality of wheat flour with a lower content of α - amylase through the addition of different enzymatic products 
    Codină, Georgiana-Gabriela; Leahu, Ana (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2009)
    This paper aims to outline the opportunities of use and the tendencies of improving the rheological properties of the dough obtained from flours with a low content of α-amylase induced by the addition of some enzymatic products ...