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C. Mihuţ

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Author: C. MihuţYear: 2022Subject: Advances in Biotechnologyclear all
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SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2
Publication

APPRECIATION ON BIODIVERSITY IN SEVERAL PERMANENT GRASSLANDS IN TIMIS COUNTY, ROMANIA. A CASE STUDY

(STEF92 Technology, 2022-12-27, Carmen Claudia Durău, C. Mihuţ, A. D. Copcea, Adalbert Okros, V. D. Mircov)

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The biodiversity of grassland ecosystems is strongly affected by climatic changes, i.e., by the galloping progression of desertification. These aspects are more and more visible on permanent grasslands (communal pastures). Most researchers in grassland science consider as a major priority the conservation of biodiversity and of the productive potential of permanent grasslands, given that the decrease in the number of livestock has been accelerated. Thus, in recent years, they started case studies on permanent gras...

Advances in Biotechnology2022
SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2
Publication

DEVELOPMENT AND MINERAL CHARACTERIZATION OF MILK CHOCOLATE FORTIFIED WITH CHICKEN EGGSHELL POWDER

(STEF92 Technology, 2022-12-27, Antoanela Cozma, Sofia Popescu, Maria Rada, C. Mihuţ, Ariana Bianca Velciov)

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Taking into account the fact that by fortifying chocolate, more nutritious and healthier chocolates are obtained, in this work we set out to obtain an assortment of milk chocolate with the addition of chicken eggshell powder and to evaluate its mineral intake. Practically, the purpose of this experiment is the superior valorization of eggshell waste from household activities as a mineral fortification for milk chocolate. Four types of milk chocolates were prepared with the addition of 0, 1, 2 and 4% chicken eggshe...

Advances in Biotechnology2022
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