Bøger af Ioana Stanciu

The book entitled "Rheological Analysis of Cultured Meat" is structured into three chapters: properties of cultured meat, scale-up economics for cultured meat, and application of texture analysis methods for the characterization of cultured meat. The study encompasses subchapters such as history, first public demonstration, entering the market, technical aspects, cell lines, bioreactors, tissue engineering, porosity, vasculature, biochemical properties, crystallinity, degradation, edibility, cellulose, chitin, collagen, mycelium, nanomaterials, spin, additive manufacturing, fermentation, startups, research challenges, differences with common meat, aspects related to health and the environment, the role of genetic modification, ethical considerations, and the economy.

The book entitled 'Rheology of Mayonnaise' is structured in three chapters. Chapter 1 focuses on mayonnaise-type food emulsions with increased biological value, covering the development of technology for obtaining such emulsions, physico-chemical quality indices, intensity of accumulation of oxidation products during the preservation process, and microstructure of these emulsions throughout preservation.Chapter 2 delves into the research of rheological characteristics of mayonnaise with different varieties of honey added. Chapter 3 explores the physicochemical, rheological, and microstructural properties of low-fat mayonnaise manufactured with hydrocolloids from Dioscorea rotundata as a fat substitute.

Il libro intitolato 'Reologia Maionese' è strutturato in tre capitoli. Il capitolo 1 si concentra sulle emulsioni alimentari tipo maionese con maggiore valore biologico, coprendo lo sviluppo della tecnologia per ottenere tali emulsioni, indici di qualità fisico-chimica, intensità di accumulo di prodotti di ossidazione durante il processo di conservazione e microstruttura di queste emulsioni durante la conservazione. Il capitolo 2 approfondisce la ricerca delle caratteristiche reologiche della maionese addizionata di diverse varietà di miele. Il capitolo 3 esplora le proprietà fisico-chimiche, reologiche e microstrutturali della maionese a basso contenuto di grassi prodotta con idrocolloidi della Dioscorea rotundata come sostituto dei grassi.

Le livre intitulé Rhéologie Mayonnaise est structuré en trois chapitres. Le chapitre 1 se concentre sur les émulsions alimentaires de type mayonnaise à valeur biologique accrue, couvrant le développement de la technologie pour obtenir de telles émulsions, les indices de qualité physico-chimique, l'intensité d'accumulation des produits d'oxydation au cours du processus de conservation et la microstructure de ces émulsions tout au long de la conservation. Le chapitre 2 approfondit la recherche des caractéristiques rhéologiques de la mayonnaise additionnée de différentes variétés de miel. Le chapitre 3 explore les propriétés physicochimiques, rhéologiques et microstructurales de la mayonnaise faible en gras fabriquée avec des hydrocolloïdes de Dioscorea rotundata comme substitut des matières grasses.

Das Buch mit dem Titel "Rheologie Mayonnaise" ist in drei Kapitel gegliedert. Kapitel 1 konzentriert sich auf Lebensmittelemulsionen vom Mayonnaise-Typ mit erhöhtem biologischen Wert und behandelt die Entwicklung der Technologie zur Herstellung solcher Emulsionen, physikalisch-chemische Qualitätsindizes, die Intensität der Ansammlung von Oxidationsprodukten während des Konservierungsprozesses und die Mikrostruktur dieser Emulsionen während der Konservierung. Kapitel 2 befasst sich mit der Erforschung der rheologischen Eigenschaften von Mayonnaise unter Zusatz verschiedener Honigsorten. Kapitel 3 untersucht die physikalisch-chemischen, rheologischen und mikrostrukturellen Eigenschaften fettarmer Mayonnaise, die mit Hydrokolloiden aus Dioscorea rotundata als Fettersatz hergestellt wird.

O livro intitulado 'Maionese reológica' está estruturado em três capítulos. O Capítulo 1 enfoca emulsões alimentares do tipo maionese com maior valor biológico, abordando o desenvolvimento da tecnologia para obtenção de tais emulsões, índices de qualidade físico-química, intensidade de acúmulo de produtos de oxidação durante o processo de preservação e microestrutura dessas emulsões ao longo da preservação. O Capítulo 2 investiga a pesquisa das características reológicas da maionese com adição de diferentes variedades de mel. O Capítulo 3 explora as propriedades físico-químicas, reológicas e microestruturais da maionese com baixo teor de gordura fabricada com hidrocolóides de Dioscorea rotundata como substituto de gordura.

The book entitled 'Rheology of Wine' is structured into three chapters: Manufacturing technologies of wines and products based on must and wine, Study of rheological behavior of wines, and Determination of rheological behavior of wine lees. Chapter 1 comprises the following subchapters: Winemaking technologies, Actual wine production technology, Technology of obtaining special wines, Technologies for obtaining products based on must and wine, and Processing secondary products from winemaking. Chapter 2 encompasses the following subchapters: Introduction, Material and Method, Results and Discussions, and Conclusions.

Il libro intitolato "Reologia del vino" è strutturato in tre capitoli: Tecnologie di produzione dei vini e dei prodotti a base di mosto e vino, Studio del comportamento reologico dei vini e Determinazione del comportamento reologico delle fecce di vino. Il capitolo 1 comprende i seguenti sottocapitoli: Tecnologie di vinificazione, Tecnologie di produzione effettiva del vino, Tecnologie per l'ottenimento di vini speciali, Tecnologie per l'ottenimento di prodotti a base di mosto e vino e Trattamento dei prodotti secondari della vinificazione. IlCapitolo 2 comprende i seguenti sottocapitoli: Introduzione, Materiali e metodi, Risultati e discussioni e Conclusioni.

Le livre intitulé "Rhéologie du vin" est structuré en trois chapitres: Technologies de fabrication des vins et des produits à base de moût et de vin, Étude du comportement rhéologique des vins et Détermination du comportement rhéologique des lies de vin. Le chapitre 1 comprend les sous-chapitres suivants: Technologies de vinification, Technologie de production de vin actuelle, Technologie d'obtention de vins spéciaux, Technologies d'obtention de produits à base de moût et de vin, et Traitement des produits secondaires issus de la vinification. Le chapitre 2 comprend les sous-chapitres suivants: Introduction, Matériel et méthode, Résultats et discussions, et Conclusions.

Das Buch mit dem Titel "Rheologie des Weins" ist in drei Kapitel gegliedert: Herstellungstechnologien von Weinen und Produkten auf der Basis von Most und Wein, Untersuchung des rheologischen Verhaltens von Weinen und Bestimmung des rheologischen Verhaltens von Weintrub. Kapitel 1 umfasst folgende Unterkapitel: Technologien der Weinherstellung, Technologie der aktuellen Weinherstellung, Technologie der Gewinnung von Spezialweinen, Technologien der Gewinnung von Produkten auf der Basis von Most und Wein und Verarbeitung von Nebenprodukten der Weinherstellung. Kapitel 2 umfasst folgende Unterkapitel: Einleitung, Material und Methode, Ergebnisse und Diskussionen sowie Schlussfolgerungen.

O livro intitulado "Reologia do vinho" está estruturado em três capítulos: Tecnologias de fabrico de vinhos e de produtos à base de mosto e de vinho, Estudo do comportamento reológico dos vinhos, e Determinação do comportamento reológico das borras de vinho. O capítulo 1 compreende os seguintes subcapítulos: Tecnologias de vinificação, Tecnologia atual de produção de vinho, Tecnologia de obtenção de vinhos especiais, Tecnologias de obtenção de produtos à base de mosto e de vinho, e Transformação de produtos secundários da vinificação. O capítulo 2 engloba os seguintes subcapítulos: Introdução, Material e Método, Resultados e Discussões, e Conclusões.

Il libro intitolato "Reologia del gelato" è organizzato in quattro capitoli: tecnologia di produzione del gelato, reologia del gelato, stabilità e proprietà reologiche dei gelati prodotti con sottoprodotti lattiero-caseari e reologia di gelati commerciali e modelli. Il capitolo 2 comprende i seguenti sottocapitoli: classificazione reologica, alimenti fluidi e semisolidi, fluidi newtoniani, fluidi non newtoniani, flusso indipendente dal tempo di fluidi non newtoniani, flussi di fluidi dipendenti dal tempo, flusso di fluidi plastici, viscoelasticità, caratterizzazione viscoelastica dei materiali, rilassamento da sforzo, misurazione del creep e reologia della miscela di gelati.

Le livre intitulé "Rhéologie de la crème glacée" est organisé en quatre chapitres : technologie de fabrication de la crème glacée, rhéologie de la crème glacée, stabilité et propriétés rhéologiques des crèmes glacées produites avec des sous-produits laitiers, et rhéologie des crèmes glacées commerciales et modèles. Le chapitre 2 comprend les sous-chapitres suivants : classification rhéologique, aliments fluides et semi-solides, fluides newtoniens, fluides non newtoniens, écoulement des fluides non newtoniens en fonction du temps, écoulement des fluides en fonction du temps, écoulement des fluides plastiques, viscoélasticité, caractérisation viscoélastique des matériaux, relaxation des contraintes, mesure du fluage et rhéologie des mélanges de crèmes glacées.

Kniga "Reologiq morozhenogo" sostoit iz chetyreh glaw: tehnologiq proizwodstwa morozhenogo, reologiq morozhenogo, stabil'nost' i reologicheskie swojstwa morozhenogo, proizwedennogo s ispol'zowaniem pobochnyh molochnyh produktow, reologiq towarnogo i model'nogo morozhenogo. Glawa 2 wklüchaet sleduüschie podrazdely: reologicheskaq klassifikaciq, zhidkie i polutwerdye produkty, n'ütonowskie zhidkosti, nen'ütonowskie zhidkosti, techenie nen'ütonowskih zhidkostej w zawisimosti ot wremeni, techenie zhidkostej w zawisimosti ot wremeni, plasticheskoe techenie zhidkostej, wqzkouprugost', wqzkouprugie harakteristiki materialow, relaxaciq naprqzhenij, izmerenie polzuchesti, reologiq smesi morozhenogo.

Das Buch mit dem Titel "Rheologie von Speiseeis" ist in vier Kapitel gegliedert: Technologie der Speiseeisherstellung, Rheologie von Speiseeis, Stabilität und rheologische Eigenschaften von Speiseeis, das mit Milchnebenprodukten hergestellt wurde, und Rheologie von handelsüblichen und Modelleiscremes. Kapitel 2 umfasst die folgenden Unterkapitel: rheologische Klassifizierung, flüssige und halbfeste Lebensmittel, Newtonsche Flüssigkeiten, nicht-newtonsche Flüssigkeiten, zeitunabhängiges Fließen von nicht-newtonschen Flüssigkeiten, zeitabhängige Flüssigkeitsströmungen, plastisches Fließen, Viskoelastizität, viskoelastische Charakterisierung von Materialien, Spannungsrelaxation, Kriechmessung und Rheologie von Speiseeismischungen.

O livro intitulado "Reologia do gelado" está organizado em quatro capítulos: tecnologia de fabrico de gelados, reologia de gelados, estabilidade e propriedades reológicas de gelados produzidos com subprodutos lácteos e reologia de gelados comerciais e modelos. O capítulo 2 inclui os seguintes subcapítulos: classificação reológica, alimentos fluidos e semi-sólidos, fluidos newtonianos, fluidos não-newtonianos, escoamento de fluidos não-newtonianos em função do tempo, escoamentos de fluidos em função do tempo, escoamento de fluidos plásticos, viscoelasticidade, caraterização viscoelástica de materiais, relaxamento de tensões, medição da fluência e reologia de misturas de gelados.

The book, titled 'Rheology of Fruit and Vegetable Extracts,' is divided into four chapters: technologies for the preservation and industrialization of vegetables and fruits, the rheology of star fruit pulp (Averrhoa Carambola L.), rheological behavior of passion fruit (Passiflora edulis) peel extract, and rheological behavior of tomato juice, encompassing steady-state shear and time-dependent modeling. Chapter 1 is dedicated to various subchapters, including cold preservation technologies for vegetables and fruits, preservation technology involving drying and dehydrating vegetables and fruits, manufacturing technology for semi-canned vegetables and fruits, thermosterilization-based technology for canned vegetables, production technology for concentrated products from vegetables and fruits, manufacturing technology for beverages from vegetables and fruits, and by-product valorization technologies.

The book titled "Rheology of Ice Cream" is organized into four chapters: ice cream manufacturing technology, rheology of ice cream, stability and rheological properties of ice creams produced with dairy by-products, and rheology of commercial and model ice creams. Chapter 2 comprises the following subchapters: rheological classification, fluid and semi-solid foods, Newtonian fluids, non-Newtonian fluids, time-independent flow of non-Newtonian fluids, time-dependent fluid flows, plastic fluid flow, viscoelasticity, viscoelastic characterization of materials, stress relaxation, creep measurement, and ice-cream mix rheology.

The book titled "Rheology of Dairy Products" is organized into three chapters: the technology of milk and dairy products, rheology of dairy products, and rheological properties of selected dairy products. Chapter one comprises subchapters on the technology of drinking milk, manufacturing canned milk, producing sour dairy products, cream manufacturing, butter manufacturing, cheese manufacturing, ice cream manufacturing, and technologies for valorization of by-products from the milk industry.

The book titled "Rheology of Fruit Jams" is structured into three chapters: technology for obtaining blueberry jam, production technologies, and methods of obtaining raspberry products, and rheological properties of some fruit spreads. Chapter 1 comprises subchapters on general aspects, blueberry jam, and the technology for obtaining black cranberry jam. Chapter 2 encompasses subchapters covering general characteristics of raspberry varieties, analysis of the assortment of raspberry products, production technologies, methods of obtaining raspberry products, sensory analysis of raspberry fruits and products, and new methods of obtaining raspberry marmalade with reduced sucrose content.

The book titled 'Rheology of Meat, Fish and Fish Products, Eggs and Poultry Products' is structured into eight chapters. Chapter one, titled 'Meat,' covers subchapters on the morphological structure of meat, the chemical composition of meat, the overall quality of meat, and transformations that occur in meat after cutting. The subsequent chapters explore meat preparations, semi-preparations, semi-canned meat, canned meat, the analysis and control of fish and fish products, eggs and poultry products, the rheology of meat products, and the utilization of rheological analysis for assessing the quality of poultry products.

The book entitled "Rheological properties of rocks and minerals" is structured in 5 chapters. Chapter one is entitled rheological properties and the dynamics and evolution of terrestrial planets. The second chapter presents experimental methods in deformation studies. The third chapter is entitled theoretical studies. The last two chapters include some speculations on the rheological properties of other planets and conclusions.

The book entitled "Rheological properties of fruits" is structured in 5 chapters. Chapter one is entitled rheological models. The second chapter presents rheological properties of selected fruits and vegetable. The third chapter is entitled impact of total soluble solids on rheological properties. The last two chapters include rheological properties of some fruit spreads and rheological behavior of blueberry.

The book entitled "Tribology of vegetable oils" is structured in 8 chapters. Chapter one is entitled definition and importance of tribology. The second chapter presents frictional torques, tribotechnical systems and chapter 3 presents elements of contact theory. The chapter 4 presents lubricants and additives and chapter 5 presents modes of friction-wear-lubrication. The chapter 6 presents lubrication and wear condition, chapter 7 presents properties of materials used in friction-wear processes and chapter 8 presents studies on the tribological behavior of some vegetable oils.

The book entitled "Rheology of Plastics Materials" is structured in 3 chapters. Chapter one is entitled "Introduction in rheology plastics materials" in which we included terminology of plastics, history of polymers, plastics production, structure of polymers, modifying polymers, plastics and the environment, working with plastics, fabricating plastics, shaping plastics using heat and common plastics - their abbreviations, names and uses. The second chapter presents the material properties of plastics. The third chapter is entitled "Rheology in Materials engineering".

The book entitled "Thermal methods of analysis in the study of polymers" is structured in 3 chapters. Chapter one is entitled differential scanning calorimetry (DSC) in which we included introduction, elements of thermodynamics in DSC, the basics of differential scanning calorimetry, Purity Determination of Low-Molecular-Mass Compounds by DSC, Calibration of Differential Scanning Calorimeters, Measurement of Heat Capacity, Phase Transitions in Amorphous and Crystalline Polymers, Fibers, Films, Thermosets, Differential Photocalorimetry (DPC), Fast-Scan DSC, Modulated Temperature Differential Scanning Calorimetry (MTDSC), How to Perform DSC Measurements and Instrumentation. The second chapter presents thermogravimetric analysis (TGA) and chapter 3 presents thermal analysis methods applied to polymers.

The book entitled "Evaluation of lubricant properties" is structured in 2 chapters. Chapter one is entitled evaluation of lubricant properties in which we included evaluation of anti-wear and extreme pressure characteristics, evaluation of surfactant properties, emulsification, detergent and dispersant, evaluation of the behavior of lubricants at low and high temperatures, evaluation of the flammability characteristics of lubricants, concepts and tests involving fire or ignition of fluids, tests on the ignition of spray fluids, tests on ignition of fluid-soaked materials, tests regarding the ignition of flammable vapors (point de ignition) and tests to determine the flammability characteristics a fluids on hot surfaces. The second chapter presents flammability testing of vegetable oils on hot surfaces.

The book entitled "Chromatographic analysis of oils and polymers" is structured in 3 chapters. Chapter one is entitled chromatographic methods of analysis in which we included overview, advantages of chromatographic methods, general stages of chromatographic analysis, classification of chromatographic methods, classification of chromatographic methods according to the nature of stationary and mobile phases, classification of chromatographic methods according to the separation process, classification of chromatographic methods according to the mode of movement of the sample, classification of chromatographic methods according to operating parameters and global classification of chromatographic methods. The second chapter presents chromatography in liquids, gases and solids. The third chapter is entitled "Chromatographic analysis of SAE 10W oil and KELTAN 4200 polymer".

The book entitled "Technology of vegetable oils" is structured in 4 chapters. Chapter one is entitled oil technology in which we included fatty substances, classification of fatty substances, physical and chemical properties, shelling of seeds, roasting of oleaginous material, pressing, refining, demucilagination, neutralization, decolorization, winterization of oil, deodorization of oils and storage of oils. The second chapter presents the technology of vegetable oils. The third chapter is entitled "Extraction of rapeseed oil and its purification" and the fourth chapter "Technology of obtaining sunflower oil".