Browse

Ocimum basilicum L. (Lamiaceae) is a spice plant frequently cultivated in Romania with application in food flavoring and preservation, pharmaceutical products and alternative medicine. The purpose of this study was to determine the chemical composition and antioxidant effectiveness of the essential oil of Ocimum basilicum grown in Romania. The basil inflorescences (fresh plant material) was used for the extraction of essential oil. The essential oil was isolated with a yield of 0.52% (v/m) by steam distillation. G...

This study aimed to investigate: i) the chemical composition and ii) the antimicrobial properties of the essential oil isolated from Lavandula angustifolia ?Sevtopolis? cultivated in western Romania. The essential oil, obtained by steam distillation, was evaluated by GC/MS. The inhibitory effects of Lavandula angustifolia ?Sevtopolis? essential oil were tested using the Kirby-Bauer agar disc diffusion method against five common food-related bacteria: Staphylococcus aureus (ATCC 25923), Pseudomonas aeruginosa (ATCC...

Evaluating geomorphologic conditions in the areas of gullies spreading represents an important step in the capitalization of land and spatial planning. The research was carried out in the Apold Depression (Southern Transylvania, Romania), a submontainous area of approximately 280 km2 characterized by homogeneous physical-geographical and anthropogenic conditions. Gullies (ravines) have been identified on an area of 33 km2 (11.79% of the depression). Morphometric assessment of the conditions of gullies spreading wa...

This study presents an analysis over the action of carboxyl esterase, enzyme used on dough for pasta and noodles. By using carboxyl esterase polar lipids are formed, acting as emulsifiers and interacting with the gluten as well free unsaturated fatty acids are released, which can be converted by lipoxygenase (contained in flour naturally) resulting in the formation of hydroperoxides, which can act as oxidants and lead to protein strengthening and bleaching (oxidation of pigments). Enyzmatic improvement of pasta an...