{"id":60,"date":"2021-03-15T09:16:15","date_gmt":"2021-03-15T09:16:15","guid":{"rendered":"https:\/\/stressedplants.uav.ro\/wordpress\/?page_id=60"},"modified":"2024-06-19T07:42:01","modified_gmt":"2024-06-19T07:42:01","slug":"progresul-proiectului","status":"publish","type":"page","link":"https:\/\/gelly-meat.uav.ro\/index.php\/progresul-proiectului\/","title":{"rendered":"Rezultate obtinute"},"content":{"rendered":"\n<p class=\"has-text-align-left\">Una din tendin\u021bele actuale de cercetare \u00een domeniul alimentar este diminuarea consumului de gr\u0103simi animale, datorit\u0103 efectului negativ asupra s\u0103n\u0103t\u0103\u021bii. O strategie promi\u021b\u0103toare de \u00eenlocuire a acestora \u00een produsele din carne cu gr\u0103simi vegetale este reprezentat\u0103 de oleogelare, o tehnic\u0103 relativ nou\u0103 prin care uleiurile vegetale sunt solidificate, \u00eensu\u0219indu-\u0219i astfel propriet\u0103\u021bile tehnologice ale gr\u0103similor solide.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Activitatea de cercetare derulat\u0103 \u00een cadrul prezentului proiect a condus la rezultate promi\u021b\u0103toare pentru dezvoltarea \u0219i posibilitatea extinderii \u00een consum a unor preparate din carne inovative, \u00een care sl\u0103nina folosit\u0103 \u00een mod tradi\u021bional a fost \u00eenlocuit\u0103 par\u021bial cu oleogeluri pe baz\u0103 de ulei din semin\u021be de dovleac \u0219i ulei de rapi\u021b\u0103, folosind ceara de albine sau etilceluloza ca substan\u021be oleogelatoare. Oleogelurile dezvoltate au fost \u00eencorporate cu succes \u00een compozi\u021bia a trei preparate din carne distincte, \u00een propor\u021bii variate: pateu din ficat de porc, c\u00e2rna\u021bi crud-usca\u021bi \u0219i un preparat din carne emulsionat.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u00cenlocuirea a 30-40% din gr\u0103simea animal\u0103 cu oleogelurile concepute, ob\u021binute cu cear\u0103 de albine, &nbsp;a condus la cele mai reprezentative rezultate, respectiv la realizarea a dou\u0103 preparate cu o bun\u0103 acceptabilitate \u00een r\u00e2ndul consumatorilor \u0219i cu diferen\u021be relativ mici \u00een acest sens fa\u021b\u0103 de produsele clasice: pateul din ficat de porc \u0219i c\u00e2rna\u021bii crud-usca\u021bi. Aceste preparate inovative din carne au dovedit, pe l\u00e2ng\u0103 caracterul agreabil perceput la consum, propriet\u0103\u021bi optime \u0219i o valoare nutritiv\u0103 \u00eembun\u0103t\u0103\u021bit\u0103 fa\u021b\u0103 de produsele clasice, prin con\u021binutul mai bogat de gr\u0103simi nesaturate \u0219i mai redus de gr\u0103simi saturate. Le eviden\u021biem astfel poten\u021bialul ridicat de brevetare \u0219i ulterior de posibil\u0103 produc\u021bie \u0219i comercializare.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"681\" height=\"561\" data-id=\"372\" src=\"https:\/\/gelly-meat.uav.ro\/wp-content\/uploads\/2024\/06\/jm20.png\" alt=\"\" class=\"wp-image-372\" srcset=\"https:\/\/gelly-meat.uav.ro\/wp-content\/uploads\/2024\/06\/jm20.png 681w, https:\/\/gelly-meat.uav.ro\/wp-content\/uploads\/2024\/06\/jm20-300x247.png 300w\" sizes=\"auto, (max-width: 681px) 100vw, 681px\" \/><\/figure>\n<\/div><\/figure>\n\n\n\n<p><strong>Articole publicate \u00een jurnale indexate BDI<\/strong><\/p>\n\n\n\n<p>Claudiu-\u0218tefan URSACHI, Simona PER\u021aA-CRI\u0218AN, Iolanda TOLAN, Bianca-Denisa CHEREJI, Florentina-Daniela MUNTEANU. Preliminary studies about some factors influencing the properties of oleogels. <em>Scientific and Technical Bulletin, Series Chemistry, Food Science &amp; Engineering <\/em><strong>2022<\/strong>, Vol. 19(XX), 34-42 (indexat\u0103<strong> <\/strong>Directory of Research Journals Indexing, Directory of Open Access Scholarly Resources, World Cat, Google Scholar, CABI)<\/p>\n\n\n\n<p><strong>Articole publicate \u00een jurnale cotate ISI<\/strong>&nbsp;<strong><\/strong><\/p>\n\n\n\n<p>Simona PER\u021aA-CRI\u0218AN, Claudiu-\u0218tefan URSACHI, Bianca-Denisa CHEREJI, Florentina-Daniela MUNTEANU. Oleogels \u2013 Innovative Technological Solution for the Nutritional Improvement of Meat Products.<em>Foods<\/em> <strong>2023<\/strong>, 12, 131 (I.F.=5,561)<\/p>\n\n\n\n<p><a href=\"https:\/\/doi.org\/10.3390\/foods12010131\">https:\/\/doi.org\/10.3390\/foods12010131<\/a><\/p>\n\n\n\n<p>Simona PER\u021aA-CRI\u0218AN, Claudiu-\u0218tefan URSACHI, Bianca-Denisa CHEREJI, Iolanda TOLAN, Florentina-Daniela MUNTEANU. Food-Grade Oleogels: Trends in Analysis, Characterization and Applicability.&nbsp; <em>Gels<\/em> <strong>2023<\/strong>, 9(5), 386 (I.F.=4,432)<\/p>\n\n\n\n<p><a href=\"https:\/\/doi.org\/10.3390\/gels9050386\">https:\/\/doi.org\/10.3390\/gels9050386<\/a><\/p>\n\n\n\n<p>Claudiu-\u0218tefan URSACHI, Simona PER\u021aA-CRI\u0218AN, Iolanda TOLAN, Dorina Rodica CHAMBRE, Bianca-Denisa CHEREJI, Dumitru CONDRAT, Florentina-Daniela MUNTEANU. Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil.<em>Gels<\/em> <strong>2024<\/strong>, 10, 384 (I.F.=4,6)<\/p>\n\n\n\n<p><a href=\"https:\/\/doi.org\/10.3390\/gels10060384\">https:\/\/doi.org\/10.3390\/gels10060384<\/a><\/p>\n\n\n\n<p><strong>Conferin\u021be interna\u021bionale<\/strong><\/p>\n\n\n\n<p>URSACHI Claudiu-\u0218tefan, MUNTEANU Florentina-Daniela, PER\u021aA-CRI\u0218AN Simona, TOLAN Iolanda, CHEREJI Bianca-Denisa, Edible Oleogels: Preparation, Characterization and Evaluation, <em>37th EFFoST International Conference \u201cSustainable Food and Industry 4.0: Towards the 2030 Agenda\u201d, 6-8 November <strong>2023<\/strong>, Valencia, Spain<\/em><\/p>\n\n\n\n<p>Simona PER\u021aA-CRI\u0218AN, Florentina-Daniela MUNTEANU, Iolanda TOLAN, Bianca-Denisa CHEREJI, Claudiu-\u0218tefan URSACHI. Aplication of Beeswax Oleogels as Fat Replacers in Pork Liver P\u00e2t\u00e9s, <em>The \u201c21<sup>st<\/sup> Wellmann International Scientific Conference\u201d<\/em>, 18 April <strong>2024<\/strong>, H\u00f3dmez\u0151v\u00e1s\u00e1rhely (Szeged), Ungaria<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una din tendin\u021bele actuale de cercetare \u00een domeniul alimentar este diminuarea consumului de gr\u0103simi animale, datorit\u0103 efectului negativ asupra s\u0103n\u0103t\u0103\u021bii. O strategie promi\u021b\u0103toare de \u00eenlocuire a acestora \u00een produsele din carne cu gr\u0103simi vegetale este reprezentat\u0103 de oleogelare, o tehnic\u0103 relativ nou\u0103 prin care uleiurile vegetale sunt solidificate, \u00eensu\u0219indu-\u0219i astfel propriet\u0103\u021bile tehnologice ale gr\u0103similor solide. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/gelly-meat.uav.ro\/index.php\/progresul-proiectului\/\" class=\"more-link\">Continu\u0103 lectura<span class=\"screen-reader-text\"> \u201eRezultate obtinute\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-60","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/pages\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":22,"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/pages\/60\/revisions"}],"predecessor-version":[{"id":417,"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/pages\/60\/revisions\/417"}],"wp:attachment":[{"href":"https:\/\/gelly-meat.uav.ro\/index.php\/wp-json\/wp\/v2\/media?parent=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}