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In recent years, the domestic frozen bakery and pastry market has shifted towards ready-to-bake frozen products, driven by the global trend for convenience and on-the-go consumption. This study aims to analyze the quality indicators of cakes subjected to freezing to determine their shelf life and optimize freezing conditions. Four sample categories were evaluated: fresh cake (P1), cake subjected to thermal shock (P2), cake frozen for 3 months (P3), and cake frozen for 6 months (P4). Quality assessments included se...

Different oleogels were obtained from olive oil (OL), grape seed oil (GO), sunflower oil (SO), walnut oil (WO) and hemp oil (HO) using carnauba wax as a gelling at different concentrations of 5%, 7%, and 9% (w/w). The physical characteristics of the oleogels obtained, such as oil binding capacity (OBC), peroxide index (IP) and color, were determined. From a structural point of view, the oleogels were further investigated by Fourier transform infrared spectroscopy (FT-IR). It was found that a higher concentration o...

The aim of the study was to characterize the gelling effect of candelilla wax (DW) using different types of cold-pressed vegetable oil (sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil). The structuring of the oleogels was achieved by hot incorporation of oil with different percentages of carnauba wax, as follows: 3%, 5% and 11%. Characterization of the oleogels was done by determining the chemical and physical properties of the oleogels, the oil binding capacity and the texture of the oleoge...

Harvested bee pollen has been used since ancient times for its healthy properties and nutritional value. In terms of composition, bee pollen contains a large number of different substances such as proteins, carbohydrates and lipids as well as phenolic organic compounds. The protein content is the second most abundant component, its levels (10 to 40%, w/w) depending on the type of plant. Recently, numerous studies have demonstrated the beneficial properties of pollen in promoting health and reducing the risk of dev...

The aim of this study is to evaluate the influence of adulteration agents (glucose, fructose, inverted sugar, and hydrolysed inulin syrup and malt wort) addition into honey on texture parameters (viscosity, hardness, adhesion, springiness, cohesiveness, chewiness and gumminess). For this purpose, 5 honey samples of different botanical origins (acacia, honeydew, polyfloral, sunflower and tilia) has been adulterated with different percentages 0, 5%, 10%, 20%, 30%, 40% and 50% respectively with glucose, fructose, inv...

The aim of this study was to evaluate the level of nine biogenic amines (putrescine (PUT), cadaverine (CAD), tyramine (TYR), tryptamine (TRY), 2-phenethylamine (2-PHE), histamine (HIS), spermidine (SPD), spermine (SPM) and agmatine (AGM)) into wines and beers from the local market of Romania. Their concentration in beer is of great interest not only for their potential risk to human health but also because they could have a role as chemical indicators of unwanted microbial contamination or deficient processing con...