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Dr. Liana Claudia Salanță
University of Agriculture and Veterinary Medicine Cluj Napoca

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Research Keywords & Expertise

0 Biotechnology
0 Chromatography
0 Food & Beverage
0 Food Engineering
0 Food Safety

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bioactive compounds
Chromatography
Food Safety

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Short Biography

PhD Liana C. Salanță, 34 years old (http://orcid.org/0000-0003-2435-405X), focused in the last 9 years on research topics which aimed the analysis of a wide range of biologically active compounds with antioxidant character, respectively antimicrobial (bitter acids, essential oils, phenolic compounds and flavonoids), from various vegetal matrices (hops, beer, malt, wort, beer industry residues, fruits and vegetables, vinegar). She completed the PhD stage (2010-2013) in the field of Biotechnologies. Most of the articles were focused on determination/quantification of bitter compounds, essential oils and phenols as biomarkers of different varieties of hops and spent grain resulted from the production of beer with application in the food industry and pharmaceutical. The expertise in the field of extraction and analysis of bioactive compounds, food quality and safety control, development and optimization of new functional products, sensory evaluation and consumer acceptability, can be proven by all papers published previously.

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Journal article
Published: 19 May 2021 in Coatings
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Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications.

ACS Style

Carmen Pop; Teodora Coldea; Liana Salanţă; Alina Nistor; Andrei Borşa; Anca Fărcaș; Vasile Florian; Ancuţa Rotar. The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films. Coatings 2021, 11, 602 .

AMA Style

Carmen Pop, Teodora Coldea, Liana Salanţă, Alina Nistor, Andrei Borşa, Anca Fărcaș, Vasile Florian, Ancuţa Rotar. The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films. Coatings. 2021; 11 (5):602.

Chicago/Turabian Style

Carmen Pop; Teodora Coldea; Liana Salanţă; Alina Nistor; Andrei Borşa; Anca Fărcaș; Vasile Florian; Ancuţa Rotar. 2021. "The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films." Coatings 11, no. 5: 602.

Journal article
Published: 23 March 2021 in International Journal of Environmental Research and Public Health
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The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students’ residence may also influence the choice of special beers. Understanding the students’ drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.

ACS Style

Mirela Jimborean; Liana Salanță; Anna Trusek; Carmen Pop; Maria Tofană; Elena Mudura; Teodora Coldea; Anca Farcaș; Maria Ilieș; Sergiu Pașca; Alina Uifălean. Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research. International Journal of Environmental Research and Public Health 2021, 18, 3307 .

AMA Style

Mirela Jimborean, Liana Salanță, Anna Trusek, Carmen Pop, Maria Tofană, Elena Mudura, Teodora Coldea, Anca Farcaș, Maria Ilieș, Sergiu Pașca, Alina Uifălean. Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research. International Journal of Environmental Research and Public Health. 2021; 18 (6):3307.

Chicago/Turabian Style

Mirela Jimborean; Liana Salanță; Anna Trusek; Carmen Pop; Maria Tofană; Elena Mudura; Teodora Coldea; Anca Farcaș; Maria Ilieș; Sergiu Pașca; Alina Uifălean. 2021. "Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research." International Journal of Environmental Research and Public Health 18, no. 6: 3307.

Review
Published: 11 March 2021 in Processes
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Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

ACS Style

Paul Calugar; Teodora Coldea; Liana Salanță; Carmen Pop; Antonella Pasqualone; Cristina Burja-Udrea; Haifeng Zhao; Elena Mudura. An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes 2021, 9, 502 .

AMA Style

Paul Calugar, Teodora Coldea, Liana Salanță, Carmen Pop, Antonella Pasqualone, Cristina Burja-Udrea, Haifeng Zhao, Elena Mudura. An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes. 2021; 9 (3):502.

Chicago/Turabian Style

Paul Calugar; Teodora Coldea; Liana Salanță; Carmen Pop; Antonella Pasqualone; Cristina Burja-Udrea; Haifeng Zhao; Elena Mudura. 2021. "An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies." Processes 9, no. 3: 502.

Review
Published: 23 January 2021 in Plants
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The current pharmacological agents advised for the management of diabetes as well as cardiovascular and hepatic diseases are subject to numerous studies for safety and efficacy. Therefore, it is worth looking into alternative therapeutic aids such as natural products of medicinal plants. By a broad review of in vitro and in vivo studies on the various dandelion, chicory, and mulberry extracts, this work highlights their bioactive compounds and therapeutic action when used as a prevention and management aid in public health such as diabetes, cardiovascular disease, and hepatic disorders like non-alcoholic steatohepatitis. Natural products of dandelion leaves and root extracts can suppress the development of liver cancer, decrease insulin resistance, and suppress total triglyceride and cholesterol levels. Recent studies on mulberry leaves extracts indicated that they could decrease palmitic acid-induced lipotoxicity, increase total cholesterol and bile acid excretion, improve superoxide dismutase expression, and improve insulin resistance. Chicory root extracts boost satiety, reverse insulin resistance, and augment lipid metabolism thanks to their contents in chicoric acid, chlorogenic acid, and polysaccharides. Taraxacum officinale L., Morus nigra L., and Cichorium intybus L. present hepatoprotective, anti-inflammatory, antioxidant, hypolipidemic, and hypoglycemic activities and are shown to be advantageous in the management of obesity, dyslipidemia, Type 2 diabetes, and non-alcoholic fatty liver diseases. These plants are commonly available in the European spontaneous flora and more attention could be paid to their natural products.

ACS Style

Maria Valentina Ignat; Teodora Emilia Coldea; Liana Claudia Salanță; Elena Mudura. Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease. Plants 2021, 10, 216 .

AMA Style

Maria Valentina Ignat, Teodora Emilia Coldea, Liana Claudia Salanță, Elena Mudura. Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease. Plants. 2021; 10 (2):216.

Chicago/Turabian Style

Maria Valentina Ignat; Teodora Emilia Coldea; Liana Claudia Salanță; Elena Mudura. 2021. "Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease." Plants 10, no. 2: 216.

Review
Published: 25 December 2020 in Sustainability
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One of the biggest challenges in managing the food sector during a pandemic crisis is sustaining a robust food security system and adopting the right strategies in correlating the consumers’ needs and requirements with those of food safety, the producers, the distribution chain, the economic environment, and waste management. The restrictions on people’s global movement, commodities, and services and the measures taken to reduce the spread of COVID-19 have disrupted food environments around the world and forced us to collectively redesign and optimize our systems using existing resources from a more sustainable perspective. This paper offers an overview of the implications of COVID-19 for the food supply chain and discusses several potential strategies for tackling short- and long-term adverse effects resulting from the pandemic.

ACS Style

Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability 2020, 13, 150 .

AMA Style

Anca Farcas, Charis Galanakis, Carmen Socaciu, Oana Pop, Dorin Tibulca, Adriana Paucean, Mirela Jimborean, Melinda Fogarasi, Liana Salanta, Maria Tofana, Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability. 2020; 13 (1):150.

Chicago/Turabian Style

Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. 2020. "Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era." Sustainability 13, no. 1: 150.

Review
Published: 07 December 2020 in Processes
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Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

ACS Style

Liana Claudia Salanță; Teodora Emilia Coldea; Maria Valentina Ignat; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Andrei Borșa; Antonella Pasqualone; Ofélia Anjos; Haifeng Zhao. Functionality of Special Beer Processes and Potential Health Benefits. Processes 2020, 8, 1613 .

AMA Style

Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Andrei Borșa, Antonella Pasqualone, Ofélia Anjos, Haifeng Zhao. Functionality of Special Beer Processes and Potential Health Benefits. Processes. 2020; 8 (12):1613.

Chicago/Turabian Style

Liana Claudia Salanță; Teodora Emilia Coldea; Maria Valentina Ignat; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Andrei Borșa; Antonella Pasqualone; Ofélia Anjos; Haifeng Zhao. 2020. "Functionality of Special Beer Processes and Potential Health Benefits." Processes 8, no. 12: 1613.

Review
Published: 30 October 2020 in Processes
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Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.

ACS Style

Liana Claudia Salanță; Teodora Emilia Coldea; Maria Valentina Ignat; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Andrei Borșa; Antonella Pasqualone; Haifeng Zhao. Non-Alcoholic and Craft Beer Production and Challenges. Processes 2020, 8, 1382 .

AMA Style

Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Andrei Borșa, Antonella Pasqualone, Haifeng Zhao. Non-Alcoholic and Craft Beer Production and Challenges. Processes. 2020; 8 (11):1382.

Chicago/Turabian Style

Liana Claudia Salanță; Teodora Emilia Coldea; Maria Valentina Ignat; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Andrei Borșa; Antonella Pasqualone; Haifeng Zhao. 2020. "Non-Alcoholic and Craft Beer Production and Challenges." Processes 8, no. 11: 1382.

Review
Published: 01 August 2020 in Foods
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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

ACS Style

Maria Valentina Ignat; Liana Claudia Salanță; Oana Lelia Pop; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Teodora Emilia Coldea; Andrei Borșa; Antonella Pasqualone. Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods 2020, 9, 1031 .

AMA Style

Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Andrei Borșa, Antonella Pasqualone. Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods. 2020; 9 (8):1031.

Chicago/Turabian Style

Maria Valentina Ignat; Liana Claudia Salanță; Oana Lelia Pop; Carmen Rodica Pop; Maria Tofană; Elena Mudura; Teodora Emilia Coldea; Andrei Borșa; Antonella Pasqualone. 2020. "Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages." Foods 9, no. 8: 1031.

Journal article
Published: 08 May 2020 in Molecules
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Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson’s correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price.

ACS Style

Anamaria Pop; Adriana Păucean; Sonia Ancuța Socaci; Ersilia Alexa; Simona Maria Man; Vlad Mureșan; Maria Simona Chiş; Liana Salanță; Iuliana Popescu; Adina Berbecea; Sevastiţa Muste. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product. Molecules 2020, 25, 2214 .

AMA Style

Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Vlad Mureșan, Maria Simona Chiş, Liana Salanță, Iuliana Popescu, Adina Berbecea, Sevastiţa Muste. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product. Molecules. 2020; 25 (9):2214.

Chicago/Turabian Style

Anamaria Pop; Adriana Păucean; Sonia Ancuța Socaci; Ersilia Alexa; Simona Maria Man; Vlad Mureșan; Maria Simona Chiş; Liana Salanță; Iuliana Popescu; Adina Berbecea; Sevastiţa Muste. 2020. "Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product." Molecules 25, no. 9: 2214.

Book chapter
Published: 01 April 2020 in The Health Benefits of Foods - Current Knowledge and Further Development
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The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

ACS Style

Liana Claudia Salanță; Alina Uifălean; Cristina-Adela Iuga; Maria Tofană; Janna Cropotova; Oana Pop; Carmen Rodica Pop; Mihaela Ancuța Rotar; Mirandeli Bautista-Ávila; Claudia Velázquez González. Valuable Food Molecules with Potential Benefits for Human Health. The Health Benefits of Foods - Current Knowledge and Further Development 2020, 1 .

AMA Style

Liana Claudia Salanță, Alina Uifălean, Cristina-Adela Iuga, Maria Tofană, Janna Cropotova, Oana Pop, Carmen Rodica Pop, Mihaela Ancuța Rotar, Mirandeli Bautista-Ávila, Claudia Velázquez González. Valuable Food Molecules with Potential Benefits for Human Health. The Health Benefits of Foods - Current Knowledge and Further Development. 2020; ():1.

Chicago/Turabian Style

Liana Claudia Salanță; Alina Uifălean; Cristina-Adela Iuga; Maria Tofană; Janna Cropotova; Oana Pop; Carmen Rodica Pop; Mihaela Ancuța Rotar; Mirandeli Bautista-Ávila; Claudia Velázquez González. 2020. "Valuable Food Molecules with Potential Benefits for Human Health." The Health Benefits of Foods - Current Knowledge and Further Development , no. : 1.

Journal article
Published: 30 June 2019 in Studia Universitatis Babeș-Bolyai Chemia
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ACS Style

Melinda Fogarasi; Sonia A. Socaci; Szabolcs Fogarasi; Mirela Jimborean; Carmen Pop; Maria Tofană; Anca Rotar; Dorin Tibulca; Dan Salagean; Liana Salanta. Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time. Studia Universitatis Babeș-Bolyai Chemia 2019, 64, 527 -537.

AMA Style

Melinda Fogarasi, Sonia A. Socaci, Szabolcs Fogarasi, Mirela Jimborean, Carmen Pop, Maria Tofană, Anca Rotar, Dorin Tibulca, Dan Salagean, Liana Salanta. Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time. Studia Universitatis Babeș-Bolyai Chemia. 2019; 64 (2 T2):527-537.

Chicago/Turabian Style

Melinda Fogarasi; Sonia A. Socaci; Szabolcs Fogarasi; Mirela Jimborean; Carmen Pop; Maria Tofană; Anca Rotar; Dorin Tibulca; Dan Salagean; Liana Salanta. 2019. "Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time." Studia Universitatis Babeș-Bolyai Chemia 64, no. 2 T2: 527-537.

Journal article
Published: 05 February 2018 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment. It has only been recently that the market has exhibited significant interest in developing foods containing functional ingredients. Honey has been a corollary of hidden nutritional and medicinal value for centuries. Mead is the result of alcoholic fermentation, by mixing different proportions of honey with water and pollen, as a fermentation agent. The fermentation process was monitored by collecting samples periodically and analyzing the alcohol concentration, total extract, the level of fermentation, the pH, as well as the yeast number with the Thoma cell counting chamber. Additionally, physicochemical (acidity and vitamin C) and sensory parameters were determined for the final products. Results and discussion: Pollen-fermented beverages have a higher alcohol concentration than beverages fermented with Saccharomyces cerevisiae, which is explained by the additional intake of carbohydrates induced by the addition of pollen.

ACS Style

Liana Claudia Salanță; Nicoleta E. Borza; Maria Tofana; Carmen R. Pop; Elena Mudura; Mihaela Mihai. Comparison of Ferments in the Process of Functional Beverage Making. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2018, 75, 90 .

AMA Style

Liana Claudia Salanță, Nicoleta E. Borza, Maria Tofana, Carmen R. Pop, Elena Mudura, Mihaela Mihai. Comparison of Ferments in the Process of Functional Beverage Making. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2018; 75 (1):90.

Chicago/Turabian Style

Liana Claudia Salanță; Nicoleta E. Borza; Maria Tofana; Carmen R. Pop; Elena Mudura; Mihaela Mihai. 2018. "Comparison of Ferments in the Process of Functional Beverage Making." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 1: 90.

Journal article
Published: 05 February 2018 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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Young people’s consumption of alcohol is an ongoing problem. Many young adults binge-drink alcohol excessively, with serious negative consequences thereafter. This preliminary research assessed risk factors associated with alcohol consumption, drinking problems and related consequences among university students. The study was carried out on a total of 1056 students from UASVM Cluj-Napoca, Romania. University students claimed altered states of health after drinking episodes: vomiting, abdominal pain, headache, dizziness (43.1%), forgetfulness after drinking (3.1%). Furthermore, students who drank over the limit reported physical and violence-related problems (2.7%) and were more likely to develop risky behaviors, like driving under the influence of alcohol (13.9%) or car accidents (0.2%). The participants in the study were not heavy social drinkers, 50.9% of the respondents reported no consequences after drinking alcohol.

ACS Style

Liana Claudia Salanţă; Maria Tofană; Carmen R. Pop; Anamaria Pop; Teodora Emilia Coldea; Mihaela Mihai. Risk Factors Associated with Alcohol Consumption Among Romanian University Students- Preliminary Research. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2018, 75, 86 -89.

AMA Style

Liana Claudia Salanţă, Maria Tofană, Carmen R. Pop, Anamaria Pop, Teodora Emilia Coldea, Mihaela Mihai. Risk Factors Associated with Alcohol Consumption Among Romanian University Students- Preliminary Research. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2018; 75 (1):86-89.

Chicago/Turabian Style

Liana Claudia Salanţă; Maria Tofană; Carmen R. Pop; Anamaria Pop; Teodora Emilia Coldea; Mihaela Mihai. 2018. "Risk Factors Associated with Alcohol Consumption Among Romanian University Students- Preliminary Research." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 1: 86-89.

Journal article
Published: 20 November 2017 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

ACS Style

Simona Man; Adriana Păucean; Sevastiţa MUSTE; Anamaria Pop; Alina Sturza; Vlad Mureșan; Liana Claudia Salanță. Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2017, 74, 95 -98.

AMA Style

Simona Man, Adriana Păucean, Sevastiţa MUSTE, Anamaria Pop, Alina Sturza, Vlad Mureșan, Liana Claudia Salanță. Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2017; 74 (2):95-98.

Chicago/Turabian Style

Simona Man; Adriana Păucean; Sevastiţa MUSTE; Anamaria Pop; Alina Sturza; Vlad Mureșan; Liana Claudia Salanță. 2017. "Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 2: 95-98.

Book chapter
Published: 19 July 2017 in Brewing Technology
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Exploitation of Brewing Industry Wastes to Produce Functional Ingredients | InTechOpen, Published on: 2017-07-19. Authors: Anca Corina Fărcaş, Sonia Ancuța Socaci, Elena Mudura, et

ACS Style

Anca Corina Fărcaş; Sonia Ancuța Socaci; Elena Mudura; Francisc Vasile Dulf; Dan C. Vodnar; Maria Tofană; Liana Claudia Salanță. Exploitation of Brewing Industry Wastes to Produce Functional Ingredients. Brewing Technology 2017, 1 .

AMA Style

Anca Corina Fărcaş, Sonia Ancuța Socaci, Elena Mudura, Francisc Vasile Dulf, Dan C. Vodnar, Maria Tofană, Liana Claudia Salanță. Exploitation of Brewing Industry Wastes to Produce Functional Ingredients. Brewing Technology. 2017; ():1.

Chicago/Turabian Style

Anca Corina Fărcaş; Sonia Ancuța Socaci; Elena Mudura; Francisc Vasile Dulf; Dan C. Vodnar; Maria Tofană; Liana Claudia Salanță. 2017. "Exploitation of Brewing Industry Wastes to Produce Functional Ingredients." Brewing Technology , no. : 1.

Journal article
Published: 03 October 2016 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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„Pogăcele with cracklings” are a traditional Transylvanian product, highly valued by consumers, they are usually served as appetizers or snacks. The purpose of this study was to optimize the classical recipe of „Pogăcele with cracklings” by gluten free-flours and wheat grass addition to a contribution of bioactive compounds. Two experimental (V2 and V3) variants, obtained by substituting wheat flour with 30% of soy and rice flour were obtained. The addition of soy and rice flour in the traditional product improved its sensory and nutritional qualities. The results showed that the V3 achieved the highest degree of acceptability. Also, comparative with V1 this variant recorded a decrease of fats content and an increase of protein and ash.

ACS Style

Liana Claudia Salanta; Simona Man; Maria Tofana; Adriana Paucean; Margit Orban; Carmen R. Pop; Melinda Nagy. Use of Rice and Soy Flour in Obtaining Assortment "Pog?cele with Cracklings". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2016, 73, 153 .

AMA Style

Liana Claudia Salanta, Simona Man, Maria Tofana, Adriana Paucean, Margit Orban, Carmen R. Pop, Melinda Nagy. Use of Rice and Soy Flour in Obtaining Assortment "Pog?cele with Cracklings". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2016; 73 (2):153.

Chicago/Turabian Style

Liana Claudia Salanta; Simona Man; Maria Tofana; Adriana Paucean; Margit Orban; Carmen R. Pop; Melinda Nagy. 2016. "Use of Rice and Soy Flour in Obtaining Assortment "Pog?cele with Cracklings"." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2: 153.

Journal article
Published: 03 October 2016 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.

ACS Style

Liana Claudia Salanta; Maria Tofana; Boglarka Domokos; Sonia A. Socaci; Carmen R. Pop; Anca C. Farcas. Development of functional beverage from wheat grass juice. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2016, 73, 155 -156.

AMA Style

Liana Claudia Salanta, Maria Tofana, Boglarka Domokos, Sonia A. Socaci, Carmen R. Pop, Anca C. Farcas. Development of functional beverage from wheat grass juice. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2016; 73 (2):155-156.

Chicago/Turabian Style

Liana Claudia Salanta; Maria Tofana; Boglarka Domokos; Sonia A. Socaci; Carmen R. Pop; Anca C. Farcas. 2016. "Development of functional beverage from wheat grass juice." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2: 155-156.

Journal article
Published: 03 June 2016 in Czech Journal of Food Sciences
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ACS Style

Liana-Claudia Salanţă; Maria Tofană; Sonia Socaci; Elena Mudura; Anca Farcas; Carmen Pop; Anamaria Pop; Antonia Odagiu. Characterisation of hop varieties grown in Romania based on their contents of bitter acids. Czech Journal of Food Sciences 2016, 33, 148 -155.

AMA Style

Liana-Claudia Salanţă, Maria Tofană, Sonia Socaci, Elena Mudura, Anca Farcas, Carmen Pop, Anamaria Pop, Antonia Odagiu. Characterisation of hop varieties grown in Romania based on their contents of bitter acids. Czech Journal of Food Sciences. 2016; 33 (2):148-155.

Chicago/Turabian Style

Liana-Claudia Salanţă; Maria Tofană; Sonia Socaci; Elena Mudura; Anca Farcas; Carmen Pop; Anamaria Pop; Antonia Odagiu. 2016. "Characterisation of hop varieties grown in Romania based on their contents of bitter acids." Czech Journal of Food Sciences 33, no. 2: 148-155.

Journal article
Published: 18 May 2016 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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This paper aims to analyze the current alcohol consumption situation with special attention being paid to the preferences of university students. The study was carried out on a total of 628 students (men and women) from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. A general questionnaire assessed alcoholic beverage preference. This study offers information to education specialists, public health organizations and different organizations (prevention education programs).

ACS Style

Liana Claudia Salanţă; Maria Tofană; Elena Mudura; Carmen Pop; Teodora Coldea. The Alcoholic Beverage Consumption Preference of University Students: a Preliminary Romanian Case Study. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2016, 73, 1 .

AMA Style

Liana Claudia Salanţă, Maria Tofană, Elena Mudura, Carmen Pop, Teodora Coldea. The Alcoholic Beverage Consumption Preference of University Students: a Preliminary Romanian Case Study. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2016; 73 (1):1.

Chicago/Turabian Style

Liana Claudia Salanţă; Maria Tofană; Elena Mudura; Carmen Pop; Teodora Coldea. 2016. "The Alcoholic Beverage Consumption Preference of University Students: a Preliminary Romanian Case Study." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 1: 1.

Journal article
Published: 18 May 2016 in Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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In recent years there has been an increased interest in the use of natural compounds, and questions concerning the safety of synthetic compounds have encouraged more detailed studies of plant resources. Given the multitude of bioactive compounds in A. ursinum, this research aims to assess the addition of this plant in pepper sauce and to establish the physicochemical and antioxidant capacity of the product.

ACS Style

Liana Claudia Salanţă; Maria Tofană; Sonia Socaci; Carmen Pop; Melinda Nagy. Evaluation of Physicochemical Properties and Antioxidant Capacity of Pepper Sauce with Allium ursinum L. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2016, 73, 53-54 .

AMA Style

Liana Claudia Salanţă, Maria Tofană, Sonia Socaci, Carmen Pop, Melinda Nagy. Evaluation of Physicochemical Properties and Antioxidant Capacity of Pepper Sauce with Allium ursinum L. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology. 2016; 73 (1):53-54.

Chicago/Turabian Style

Liana Claudia Salanţă; Maria Tofană; Sonia Socaci; Carmen Pop; Melinda Nagy. 2016. "Evaluation of Physicochemical Properties and Antioxidant Capacity of Pepper Sauce with Allium ursinum L." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 1: 53-54.