Papers by Mirela Jimborean
Romanian Biotechnological Letters, Oct 20, 2019
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Studia Universitatis Babes-bolyai Chemia, Jun 30, 2019
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Foods
This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower ... more This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC—cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers’ perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affect...
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the Unive... more A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania by inoculating 1.8% skimmed, pasteurized cow milk with an optimized innoculum of lactobacilli, kefir and brewer’s yeasts, as we have describe in our previous research paper (Păucean et al.,2010).In order to assess the effect of storage conditions during product shelf-life (1-21 days), we considered three storage conditions as affecting the sensorial characteristics of the studied product: freezing at (-10°C), refrigeration at 0-4°C and storage at room temperature 21-32°C.
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Molecules, 2022
Over the past decade, there has been growing interest in polyphenols’ research since these compou... more Over the past decade, there has been growing interest in polyphenols’ research since these compounds, as antioxidants, have several health benefits, such as preventing neurodegenerative diseases, inflammation, cancer, cardiovascular diseases, and type 2 diabetes. This study implements an analytical method to assess the total phenolic content (TPC) in essential oils using Folin–Ciocalteu’s phenol reagent and quantifies the individual phenolic compounds by liquid chromatography. Thus, the research design and methodology included: (1) extraction of essential oil from dried thyme leaves by hydrodistillation; (2) spectrophotometric measurement of TPC by Folin–Ciocalteu method; and (3) identification and quantification of individual phenolic compounds by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS). Results revealed a TPC of 22.62 ± 0.482 mg GAE/100 µL and a polyphenolic profile characterized by phenolic acids (52...
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Isotopic dilution gas chromatography-mass spectrometry (ID-GC/MS) is the techniques used for quan... more Isotopic dilution gas chromatography-mass spectrometry (ID-GC/MS) is the techniques used for quantitative analysis of compounds labeled with stable isotopes. The aim of the work was to develop a simple and accurate analytical method to determine amino acids in some biological specimens by ID-GC/MS technique. A Trace DSQ ThermoFinnigan quadruple mass spectrometer coupled with a Trace GC was used. Amino acids were separated on a Rtx-5MS capillary column, 30 m x 0.25 mm, 0.25µm film thickness, using a temperature program from 50°C, 1 min, 6°C/min la 100°C, 4°C/min la 200°C, 20°C/min la 300°C, (3min). The free amino acids were determined during the ripening period.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
The research presented had as purpose the study of the variation of some physical-chemical parame... more The research presented had as purpose the study of the variation of some physical-chemical parameters during the maturation of two types of semi-solid cheese. (Holland and Moeciu). For the investigations there have been harvested and analysed four samples for each type.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Investigations performed on milk – as raw material for the fabrication of cheese with steamed pas... more Investigations performed on milk – as raw material for the fabrication of cheese with steamed pasta were intended to assess and determine the quality of milk: organoleptic aspects, density, fat, casein, lactose.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
The aim of the present paper is to study the variation of amino acid content during the ripening ... more The aim of the present paper is to study the variation of amino acid content during the ripening of semi-hard cheese (type Holland), after adding in the milk, used for the coagulation, of a proteolytic enzyme - papaina - and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
The aim of the present paper is to study the variation of fatty acids content during the ripening... more The aim of the present paper is to study the variation of fatty acids content during the ripening of semihard cheese (type Holland), after adding in the milk, used for the coagulation, of a lipolytic enzymes, and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
Dairy products may go beyond the borders of nutritional value and become functional products if t... more Dairy products may go beyond the borders of nutritional value and become functional products if the fermentation process is performed in the best available manner. Our study monitories the process parameters and their variation during the fermentation time of milk incubated with a complex mixture of microorganisms formed by: a lactic culture, kefir-yeast culture and brewer’s yeasts sampled from the secondary fermentation of beer. The study was realized using a Tryton- Pierre Guerin Technologies biofermentor. The results were correlated with the development dynamics of lactic bacteria and yeasts population during 24 hr of fermentation. The pH level variation is typical for kefir-like products. The oxygen content during fermentation is a competitive factor for the two species of microorganisms featuring in our research: Lactococcus lactis and Saccharomyces cerevisiae. In this situation the semi-anaerobic environment insures the fastest rate of acidification for milk and the Saccharomy...
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
The transformations of cheese components during ripening, especially the evolution of free fatty ... more The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
Streptomycin consists of three components, which are linked together by glycoside bonds, and it b... more Streptomycin consists of three components, which are linked together by glycoside bonds, and it belongs to the group of the aminoglycoside antibiotics. Streptomycin is naturally produced by actinobacterium Streptomyces griseus. Therapeutically it is used in the case of streptococcal and enterococcal enteritis. Because of its side effects it is rarely used in human treatment, but has an application in the veterinary area. After the treatment of mastitis in breeding animals, increased values of streptomycin were also recorded in liver, kidney, muscle and milk. Presence of Streptomycins in milk has hygienic and industrial implications. Concerning the industrial aspect the Streptomycin residues are inhibitors for proliferation of the lactic microflora. In terms of hygiene, streptomycin can induce the antibiotic resistance phenomenon
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, 2020
Although the scalded cheeses are not an ideal substrate for microorganisms, these are a suitable ... more Although the scalded cheeses are not an ideal substrate for microorganisms, these are a suitable habitat for starter cultures and indigenous microbiota, the latter being able to survive during processing. The aim of this study was to highlight the qualitative and hygienic aspects of kashkavals as a finished products. The microbiological assays aimed the evaluation of sanitary-hygienic quality in kashkaval cheeses obtained during one year, by the following indicators: determination of coliform bacteria, E. coli, monitoring of pathogenic microorganisms: Stafylococcus aureus coagulase-positive and total number of micromycetes. Sixty samples from five units which process the milk into scalded cheeses, were collected. 10% from the analyzed cheese samples, had values of coliform counts between 102-103 cfu/g, while the remaining samples had values less than 102 cfu/g. 8.3% of cheese samples had values of E. coli ranging from 11 to 100 cfu/g and the remaining samples had lower values . No s...
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
SUMMARY We used sensory analysis to select the optimum sample from 11 different samples obtained ... more SUMMARY We used sensory analysis to select the optimum sample from 11 different samples obtained by inoculating 1.8% skimmed milk with complex mixtures of microorganisms containing lactobacilli, kefir yeast and brewer’s y easts in different quantities. We used the following tests: the triangle test, the hedonic tes t, the score test, and the flavour profile test, for a panel-group made up of ten people without pre vious training as tasters, aged 13-55. Tasters were selected following a discussion which assessed their potential and availability. We took into account the provisions of SR 6345, reg ulating sensory analysis of milk and milk products. The sensory analysis was performed in two stages: d uring the first stage we aimed to optimize the quality and quantity of the inoculator s, and during the second stage we described the end product. The analysis was performed during the shelf-life of product (1-21 days) stored at 4-6°C. The triangle test showed that there are significant di...
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
The presented research aimed to study the variation of the physico-chemical indicators in process... more The presented research aimed to study the variation of the physico-chemical indicators in processing the curd for obtaining cheeses with scalded paste. The samples were monitored during the technological process: after the curd ripening, after scalding during cheese ripening and for the final product. The pressed cheeses fall into the category of cheeses to which the curd scalding operation is being applied, which makes that the main protein – the casein – to get plastic features (stretching in wires) under certain conditions of temperature and pH. Dalia cheese, which we herein refer to, is obtained from cow’s milk, according to the manufacturing technology of scalded paste cheese.
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Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2011
Nitrates and nitrites from milk may have different origins. The water polluted with nitrates and ... more Nitrates and nitrites from milk may have different origins. The water polluted with nitrates and nitrites can get into milk especially during the cleaning operations of equipment and vessels. The main source of water contamination is the ammonium nitrate used as basic fertilizer in agriculture. A second important contamination source of milk with nitrates and nitrites may be the nitric acid used to remove „the milk stone” from the plate pasteurizers when using this substance is made recklessly. The most dangerous contamination is achieved when the ammonium nitrate is added directly to milk for purpose of falsification.
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
The main purpose of these researches is to study the variation of microbiological parameters in c... more The main purpose of these researches is to study the variation of microbiological parameters in curd processing in cheeses with scalded paste. The pressed cheeses are obtained by scalding the ripening curd at 72-74 ° C for 50-60 sec. [2, 3]. The temperatures used for milk pasteurization and for curd scalding reduce contamination of milk and curd used in pressed cheese manufacturing. The further evolution of these microorganisms during the pressed cheese ripening is quite interesting. Microbiological analysis of cheeses is an important step in controlling cheeses production in order to assure quality, reproducibility and brand identity [2].
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Papers by Mirela Jimborean