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.

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.

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.

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.

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.

O livro intitulado "Propriedades reológicas de rochas e minerais" está estruturado em 5 capítulos. O primeiro capítulo intitula-se "As propriedades reológicas e a dinâmica e evolução dos planetas terrestres". O segundo capítulo apresenta métodos experimentais em estudos de deformação. O terceiro capítulo intitula-se Estudos teóricos. Os dois últimos capítulos incluem algumas especulações sobre as propriedades reológicas de outros planetas e conclusões.

Kniga "Reologicheskie swojstwa gornyh porod i mineralow" sostoit iz 5 glaw. Perwaq glawa nazywaetsq "Reologicheskie swojstwa, dinamika i äwolüciq zemnyh planet". Vo wtoroj glawe predstawleny äxperimental'nye metody issledowaniq deformacij. Tret'q glawa nazywaetsq "Teoreticheskie issledowaniq". Poslednie dwe glawy soderzhat nekotorye predpolozheniq o reologicheskih swojstwah drugih planet i wywody.

Das Buch mit dem Titel "Rheologische Eigenschaften von Gesteinen und Mineralien" ist in 5 Kapitel unterteilt. Das erste Kapitel trägt den Titel "Rheologische Eigenschaften und die Dynamik und Entwicklung der terrestrischen Planeten". Im zweiten Kapitel werden experimentelle Methoden für Verformungsstudien vorgestellt. Das dritte Kapitel ist theoretischen Studien gewidmet. Die letzten beiden Kapitel enthalten einige Spekulationen über die rheologischen Eigenschaften anderer Planeten und Schlussfolgerungen.

Le livre intitulé "Propriétés rhéologiques des fruits" est structuré en 5 chapitres. Le premier chapitre est intitulé "Modèles rhéologiques". Le deuxième chapitre présente les propriétés rhéologiques de certains fruits et légumes. Le troisième chapitre est intitulé impact des solides solubles totaux sur les propriétés rhéologiques. Les deux derniers chapitres comprennent les propriétés rhéologiques de certaines pâtes à tartiner à base de fruits et le comportement rhéologique de la myrtille.

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.

Le livre intitulé "Technologie des huiles végétales" est structuré en 4 chapitres. Le premier chapitre est intitulé "Technologie des huiles" et comprend les substances grasses, la classification des substances grasses, les propriétés physiques et chimiques, le décorticage des graines, la torréfaction des matières oléagineuses, le pressage, le raffinage, la démucilagination, la neutralisation, la décoloration, l'hivernage de l'huile, la désodorisation de l'huile et le stockage des huiles. Le deuxième chapitre présente la technologie des huiles végétales. Le troisième chapitre est intitulé "Extraction de l'huile de colza et sa purification" et le quatrième chapitre "Technologie d'obtention de l'huile de tournesol".

Il libro intitolato "Tecnologia degli oli vegetali" è strutturato in 4 capitoli. Il primo capitolo è intitolato "Tecnologia degli oli" e comprende le sostanze grasse, la loro classificazione, le proprietà fisiche e chimiche, la sgusciatura dei semi, la tostatura del materiale oleoso, la spremitura, la raffinazione, la demucilaginazione, la neutralizzazione, la decolorazione, l'invernaggio dell'olio, la deodorazione degli oli e lo stoccaggio degli oli. Il secondo capitolo presenta la tecnologia degli oli vegetali. Il terzo capitolo è intitolato "Estrazione dell'olio di colza e sua purificazione" e il quarto capitolo "Tecnologia di ottenimento dell'olio di girasole".

Das Buch mit dem Titel "Technologie der Pflanzenöle" ist in 4 Kapitel gegliedert. Das erste Kapitel trägt den Titel "Technologie der Öle", in dem wir die fetthaltigen Substanzen, die Klassifizierung der fetthaltigen Substanzen, die physikalischen und chemischen Eigenschaften, das Schälen der Samen, das Rösten des ölhaltigen Materials, das Pressen, das Raffinieren, die Entschleimung, die Neutralisierung, die Entfärbung, die Überwinterung des Öls, die Desodorierung des Öls und die Lagerung des Öls behandelt haben. Das zweite Kapitel befasst sich mit der Technologie der Pflanzenöle. Das dritte Kapitel trägt den Titel "Extraktion von Rapsöl und seine Reinigung" und das vierte Kapitel "Technologie der Gewinnung von Sonnenblumenöl".