Publications by authors named "Gabriela Frunza"
The by-products of the extraction of sea buckthorn ( L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate.
View Article and Find Full Text PDFArticle Synopsis
- Rhododendron is a small, evergreen plant known for its vibrant flowers, and this study explores its potential to enhance yogurt's nutritional and sensory qualities using Rhododendron flower powder (RFP).
- The research focuses on how adding RFP affects the physicochemical properties, phytochemical content, and sensory experience of yogurt, particularly looking at texture and color.
- Results indicate that incorporating RFP not only improves yogurt's antioxidant capacity and polyphenol content but also establishes RFP as a viable functional food ingredient.
Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception.
View Article and Find Full Text PDFThis study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups.
View Article and Find Full Text PDFBackground: Colorectal surgery is associated with significant pain often requiring opioid and non-opioid analgesics. Pudendal nerve blocks (PNBs) can be administered with the aim to reduce pain and improve patient satisfaction. However, there are no current accepted guidelines for the use of PNB in colorectal surgery.
View Article and Find Full Text PDFArticle Synopsis
- A 78-year-old woman underwent a revision total hip replacement after a previous hip screw surgery failed; she received general anesthesia and a femoral nerve block during the procedure.
- The perioperative experience was mostly smooth, except for quickly identifying and correcting an esophageal intubation and coping with breathing challenges due to a blocked pressure valve.
- Post-surgery, she faced complications including hypotension, severe respiratory issues, and a CT scan revealed a tracheal laceration; she required emergency treatment, including chest drains and a tracheostomy, but ultimately recovered fully.