ALSERepository of Iași University of Life Sciences, ROMANIA

Browsing 2. Articole Lucrări Științifice Universitatea de Ştiinţele Vieţii "Ion Ionescu de la Brad" din Iaşi / Articles of "Scientific Papers" Iași University of Life Sciences (IULS) by Author "Veleșcu, Ionuț-Dumitru"

Browsing 2. Articole Lucrări Științifice Universitatea de Ştiinţele Vieţii "Ion Ionescu de la Brad" din Iaşi / Articles of "Scientific Papers" Iași University of Life Sciences (IULS) by Author "Veleșcu, Ionuț-Dumitru"

Sort by: Order: Results:

  • Assessment of utilizing annatto seeds powder as a natural food ingredient for cheddar cheese 
    Stoica, Florina; Rațu, Roxana-Nicoleta; Cârlescu, Petru-Marian; Veleșcu, Ionuț-Dumitru; Talpă, Sandu; Arsenoaia, Vlad-Nicolae; Lipșa, Florin-Daniel (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    Food products with desirable sensory qualities, safety, and nutrition are in high demand in industrialized countries. Annatto (Bixa orellana L.) is a small tree cultivated in tropical and subtropical America and is appreciated ...
  • Determinants for conducting food safety culture research 
    Veleșcu, Ionuț-Dumitru; Postolache, Alina-Narcisa (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    Despite scientific discoveries, continual improvement in food safety management systems, and increased academic discussion on food safety, food safety remains an issue around the world. Organizational and administrative ...
  • Experimental study of drying behaviour of potato 
    Veleșcu, Ionuț-Dumitru; Țenu, Ioan; Cârlescu, Petru-Marian; Dobre, Vasile (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2013)
    Drying is one of the processes used in the food industry to preserve and maintain the quality of food products for a period of time. The efficiency of drying potatoes depends on the content of dry substance; their initial ...
  • Field tests of a John Deere harvester for the purpose of production maps achievement 
    Arsenoaia, Vlad-Nicolae; Rațu, Roxana-Nicoleta; Veleșcu, Ionuț-Dumitru; Țenu, Ioan (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    Errors in the generation of production maps can arise from many causes and are practically inevitable. Even though errors will occur, production data can be improved by following a few best practices. The primary methods ...
  • Field tests of rostselmash cereal harvesting combine 
    Arsenoaia, Vlad-Nicolae; Calistru, Anca-Elena; Drobotă, Sorin; Aostăcioaei, Tudor-George; Rațu, Roxana-Nicoleta; Veleșcu, Ionuț-Dumitru; Țopa, Denis-Constantin; Țenu, Ioan (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    Agriculture and plant cultivation has been and will continue to be a vital field of human activity, since the beginning of mankind, agriculture has been part of man's daily life. Man instead looked for methods, mechanisms ...
  • The importance of traceability in the beer brewing process within the brewing microproduction workshop 
    Veleșcu, Ionuț-Dumitru; Gorescu, Georgiana; Talpă, Sandu; Rațu, Roxana-Nicoleta; Arsenoaia, Vlad-Nicolae; Postolache, Alina-Narcisa; Cârlescu, Petru-Marian (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    Transparency in identifying the origin of food is a necessity. After a number of recalls and incidents related to food insecurity around the world, consumer awareness of food security issues has increased. In this scenario, ...
  • Incorporation of spirulina powder into processed milk to obtain semihard cheese with the aim of increased nutritional value and sensory characteristics 
    Rațu, Roxana-Nicoleta; Veleșcu, Ionuț-Dumitru; Postolache, Alina-Narcisa; Talpă, Sandu; Arsenoaia, Vlad-Nicolae; Usturoi, Marius-Giorgi (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    Vital amino acids, essential fatty acids, carotenoids, and vitamins are all abundant in spirulina. The purpose of the study was to assess the effects of adding spirulina to processed cheese as a source of nutrients and ...
  • Influence of temperature and geometry in the kinetics of drying pears 
    Veleșcu, Ionuț-Dumitru; Țenu, Ioan; Cârlescu, Petru-Marian; Dobre, Vasile (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2012)
    Pears are very perishable fruit because of its high moisture content (77 – 89%). Drying is one of the practices used in the food industry to maintain quality of the final product for a period of time. The purpose of this ...
  • Quality indicators for combines with different threshing systems 
    Arsenoaia, Vlad-Nicolae; Rațu, Roxana-Nicoleta; Stoica, Florina; Talpă, Sandu; Veleșcu, Ionuț-Dumitru; Țenu, Ioan (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    The operation of cereal and oilseed crop combines is based on several key factors: increased reliability, prolonged mechanical endurance, accessible maintenance for every farmer, timely and cost-effective harvesting to ...
  • Research on the influence of air speed on the kinetics green malt drying 
    Dobre, Vasile; Țenu, Ioan; Cârlescu, Petru-Marian; Veleșcu, Ionuț-Dumitru (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2013)
    In breweries its know that malt is made from barley blank, and is a natural product rich in enzymes and vitamins. In order to optimize the work for drying green malt has been investigated in laboratory conditions. The ...
  • Studies on the physical changes of vegetables subjected to drying 
    Talpă, Sandu; Rațu, Roxana-Nicoleta; Veleșcu, Ionuț-Dumitru; Cârlescu, Petru-Marian (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    Vegetables are of significant importance in human nutrition, containing beneficial micro and macro elements for the daily diet. Vegetables are important sources of vitamins, proteins, carbohydrates and mineral salts. ...