This study aimed to examine the impact of using sunflower seed meal (SM) on the nutritional, phytochemical, rheological, physicochemical, and sensory qualities of wheat bread. Four bread types were formulated with 0, 10, 20, and 30% SM (CB, SMWB1, SMWB2, and SMWB3, respectively). Both the composite flours and the resulting breads were evaluated to assess the impact of increasing SM levels. The results revealed that SM was richer than wheat flour in minerals, protein, lipids, total polyphenols, and antioxidants activity. The gradual incorporation of SM into WF improved the composition of these substances in the composite flours and breads obtained. Among all formulations, SMWB1 (10% SM) exhibited the most balanced characteristics, combining nutritional enhancement with satisfactory technological quality. This bread showed a porous crumb structure (62.43% porosity), good elasticity (57.28%), and an acceptable height-to-diameter ratio (0.47). Based on these results, SMWB1 was selected for further technological optimization. The improved formulation (SMWB10) was rich in nutrients and had better physicochemical and organoleptic characteristics and a reduced antinutritional effect of phytic acid, thanks to the fermentation applied during its production. Thus, incorporating 10% sunflower meal into wheat bread improves its nutritional and phytochemical composition, particularly in terms of proteins, minerals, polyphenols, and antioxidants.

Parsnip sativa (parsnip), is a biennial, vegetable plant with nutritional and medicinal properties used mostly for the roots. Described as a sweet and starchy root, it contains healthpromoting compounds such as carbohydrates, proteins, pectin, cellulose, flavonoids and dietary fibers. It is recommended for the preparation of dishes and as a spice being characterized by high mineral (K, P, Ca, Mg, Na, Fe, Zn, Cu) and vitamins content (A, B1, B2, B9 and C). Parsnip is considered an important vegetable also, due to its medicinal effects and can be part of a strategy to support overall health and immune function of the consumers. The aim of the study is to investigate the mineral composition of parsnip, available on the Romanian market and to identify the implication of consumption for nutrition and health. Compared to other root vegetables, parsnips show high content of minerals which are beneficial to human health. Compared to other root vegetables, the versatile parsnips may not be as widely consumed as some other root vegetables but including a diverse range of vegetables in our diet we ensure a variety of nutrients and flavors.

In this study, we investigated the possibility of partially substituting wheat flour in bread-making technology with a by-product (rapeseed meal) obtained after pressing of rapeseed seeds used to obtain edible oil. The research was conducted within the context of sustainable food systems and circular bioeconomy strategies. Experiments were conducted using substitution rates of 10%, 20%, and 30% (RMW1, RMW2, and RMW3), as well as their corresponding breads (RMWB1, RMWB2, and RMWB3). The results reveal a notable improvement in the nutritional profile, correlated with the increase in RM. Indeed, significant increases were observed in protein content (up to 16.64% in flours and 14.19% in breads), fat content (up to 8.72% and 7.89%, respectively), and ash content (up to 2.30% and 2.85%, respectively), while carbohydrates decreased (down to 63.72 g/100 g in flours and 45.76 g/100 g in breads). Furthermore, the phytochemical profile was significantly enhanced, as reflected by the increased antioxidant capacity and elevated total polyphenol concentration, highlighting the functional potential of RM-enriched products. Water absorption increased from 55% to 61%, accompanied by a decrease in dough stability, suggesting modifications in the gluten network. Mixolab analyses indicated reduced viscosity and starch retrogradation, while physical bread properties, including porosity, elasticity, and H/D ratio, decreased with increasing substitution levels. Sensory evaluation revealed that a 10% RM substitution ensured optimal acceptability, whereas higher levels (30%) resulted in significant quality deterioration. From a sustainability perspective, the incorporation of RM contributes to the valorization of agro-industrial by-products, reducing waste streams and promoting resource efficiency. Partial substitution of wheat flour also has the potential to decrease reliance on primary agricultural inputs, thereby lowering the environmental footprint associated with cereal production. Additionally, the improved antioxidant profile may enhance product stability and shelf life, contributing to food loss reduction. In conclusion, an incorporation level of up to 20% provided the most suitable compromise between improved nutritional value, functional and technological properties, consumer acceptability, and sustainability considerations, thereby supporting the formulation of novel bakery products consistent with circular bioeconomy concepts and sustainable dietary approaches.

Cookies are widely consumed for their taste, shelf life and convenience, but their high sugar and fat content limits their role in a healthy diet. Oats (Avena sativa), rich in soluble fiber, protein, vitamins and minerals, support cholesterol control and digestive health, while peppermint (Mentha spicata) provides antioxidant, antimicrobial and digestive benefits through compounds such as menthol and flavonoids. To combine these advantages, this study developed oatmeal cookies enriched with mint, aiming to offer a healthier alternative snack. The purpose was to evaluate their sensory, physicochemical and nutritional characteristics and compare them with similar market products

Homemade smoked sausages are a beloved culinary preparation in Romanian culture, being obtained through a series of technological stages, from choosing the meat, grinding and seasoning it, to filling it into membranes and smoking it. In the present work, the aspects analyzed had as their main purpose the obtaining of an assortment of homemade smoked sausages, using pork (80%) and bacon (20%) as raw materials. The obtained samples were analyzed from a physico-chemical and sensory point of view, following their characteristics and their classification within the standard quality parameters. The particularity of the preparation consists in the addition of rosemary in addition to the classic spices: salt, pepper, paprika and the use of plum wood sawdust for smoking the sausages. Rosemary is one of the most popular aromatic plants and dominates the list of natural antioxidants used in the food industry, having better performance compared to synthetic antioxidants. Smoking with plum wood gives the sausages a slightly reddish color, very pleasant from an olfactory point of view and increases the shelf life of the product.