Browsing by Author "Ciobanu, Marius-Mihai"

Sort by: Order: Results:

  • Contributions to the study on different parameters of the carpathian lynx (Lynx lynx ssp. carpathicus) skulls from Romania 
    Georgescu, Bogdan; Predoi, Gabriel; Roșu, Petronela-Mihaela; Raita, Ștefania-Mariana; Bărbuceanu, Florica; Ghimpețeanu, Oana-Mărgărita; Ciobanu, Marius-Mihai; Vișoiu, C.; Petrescu, C. (”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    This species is not included on the I.U.C.N. Red List, but in Romania, due to the relative high number of individuals, it is considered to be a protected species by governmental acts. During certain periods, in exchange ...
  • Dynamics of broilers thighs chemical composition and energy content, under the influence of different technological temperatures during slaughter 
    Solomon, L.; Boișteanu, Paul-Corneliu; Radu Rusu, Răzvan-Mihail; Lazăr, Roxana; Ciobanu, Marius-Mihai (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2020)
    Are the variations of temperature applied on certain key points quite significant in affecting the ultimate compositional and nutritional features of the chicken broiler meat? This was the question leading the research ...
  • Food fraud prevention as an active tool in meat industry: a case study of poultry slaughterhouse 
    Postolache, Alina-Narcisa; Pop, Cecilia; Zaharia, Roxana; Lăpușneanu, Dragoș-Mihai; Ciobanu, Marius-Mihai (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2020)
    Worldwide latest food fraud incidents have emphasized the need to reinforce food fraud prevention across the global supply chain, which again is essential not just to protect public health, but also to regain weakened ...
  • The importance of technological parameters on the sensory quality of smoked mackerel 
    Boișteanu, Paul-Corneliu; Ciobotaru, Mihai-Cătălin; Manoliu, Diana-Remina; Ciobanu, Marius-Mihai (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    Fish meat, through its biological and chemical characteristics, is, for humans, nutritious food with many benefits on the body and is suitable for industrialization in various forms.This study aimed to make assortments ...
  • Influence of freezing on texture of broiler poultry meat 
    Ciobanu, Marius-Mihai; Munteanu, M.; Boișteanu, Paul-Corneliu; Pop, Cecilia (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2020)
    For consumers, tenderness represents an essential sensorial feature for meat taste. The term“tenderness” is often utilised in alternation with the “texture” one. Meat texture is a complexphenomenon, which includes ...
  • Influence of refrigeration parameters on water-holding capacity of poultry meat 
    Ciobanu, Marius-Mihai; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2020)
    Importance of technological properties derives from needing of provide of some exact information regarding further processing perspective of meat obtained by slaughtering, in conditions of economic efficiency aiming to ...
  • The influence of technological parameters on the sensory quality of pork paté 
    Ciobanu, Marius-Mihai; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Postolache, Alina-Narcisa; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    To obtain high-quality food appreciated by consumers, several principles and rules are applied in all stages involved in obtaining the product, including design, production, testing, and marketing that must be observed. ...
  • Influence of technological parameters on the sensory quality of smoked pork chop samples 
    Ciobanu, Marius-Mihai; Munteanu, Mugurel; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    The importance of meat in consumption is due to its nutritional qualities, being a source of macronutrients, high-quality proteins and lipids, and highly bioavailable micronutrients such as iron, zinc, selenium, phosphorus, ...
  • The role of sensory evaluation in food quality control, food research and development: a case of cream cheese study 
    Ciobanu, Marius-Mihai; Ciobotaru, Mihai-Cătălin; Manoliu, Diana-Remina; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    Sensory evaluation is a method of analysing, measuring and interpreting sensory perception responses to food, based on the five human senses, charac terised, in line with other scientific methods of measurement, by ...