Search

Walnut meal is a nutrient-rich product and has a high nutritional value. Walnut meal is a product that can be used in food technology, in order to improve the nutritional quality, expand the range of confectionery products, and replaces the walnut kernel. Due to the dark color, the use of the walnut meal in the preparation of pastries would have a negative effect on the appearance of some final products and the whitening process would allow its use without negatively influencing the final product. The aim of the research is to whiten Juglans regial L. walnut meal as a valuable nutritious raw material. Hydrogen peroxide was used to bleach the walnut meal, and the pH, concentration of the whitening agent and the concentration of the meal were used as variable parameters of the bleaching process. The color descriptors (Whitening index, Saturation index, Total color difference, Browning index) were calculated to establish the optimal whitening conditions of the walnut meal. The obtained results showed that an alkaline medium, with the hydrogen peroxide concentration of 10% and 2.5% meal concentration allows obtaining the best color parameters in terms of Lightness (82.20) and Whitening Index (71.20). In addition, the study of walnut meal quality in terms of peroxide value evolution showed that the treatment with hydrogen peroxide does not affect in any way the value of the peroxide index of the lipids. The highest peroxide value (4.91 mmol/g oil) was recorded for the sample bleached in a 10% Hydrogen peroxide solution, with a pH of 10 against the 4.71 mmol/g oil for the unbleached sample.

The monograph Innovative Food Products brings together several extensive scientific studies on complex topics treated in detail, multilaterally and expressed through bibliographic studies, data, figures and results of scientific research. Collective monograph Innovative food products is recommended for publication by the Senate of the Technical University of Moldova. The paper is intended for specialists in the field of food technology, nutrition and public catering. Various aspects of creating innovative food products are analyzed, and the research vector is directed towards gluten-free products; fortification of foods with calcium, iodine; food emulsions; capitalization of chickpea flour, walnuts and walnut meal (Juglans regia l.); fruit jam and jam, elucidating the technological and nutritional challenges, at the same time, taking into account the theoretical principles, coming up with practical elaborations. The monograph inserts recommendations for initiation in research, being a valuable support for the academic environment and the economic field. Collective monograph Innovative food is recommended for students of cycle I (bachelor's degree), cycle II (master's degree), cycle III (doctorate). The monograph entitled Innovative Foods falls within the priority directions of the state project 20.80009.5107.10: "Personalized nutrition and intelligent technologies for my well-being" which is carried out within the Technical University of Moldova., {"references": ["Cruz Casas D.E. et al. 2021. Probiotics as Functional Foods. In: Goel G., Kumar A. (eds) Advances in Probiotics for Sustainable Food and Medicine. Microorganisms for Sustainability, vol 21. Springer, Singapore.", "Fibigr, J.; \u0160at\u00ednsk\u00fd, D.; Solich, P. Current trends in the analysis and quality control of food supplements basedon plant extracts.Anal. Chim. Acta 2018, 1036, 1\u201315.", "Martirosyan D.M., Singh J.: A new definition of functional food by FFC: what makes a new definition unique? Functional Foods in Health and Disease 2015, 5:209-223.", "Tufarelli V., Laudadio V. (2016) An overview on the functional food concept: prospectives and applied researches in probiotics, prebiotics and synbiotics. J Exp Biol 4:3S.", "Annunziata A., Vecchio R. Functional foods development in the European market: A consumer perspective. J Funct Foods. 2011; 3(3): 223-228.", "Schieber A. Functional foods and nutraceuticals [editorial]. Food Res Intl. 2012; 46(2):437.", "Thompson A.K., Moughan P.J. Innovation in the foods industry: Functional foods. Innov Manage Policy Pract. 2008; 10(1):61-73.", "Czepielewska, E.; Makarewicz-Wujec, M.; R\u00f3 \u0307zewski, F.; Wojtasik, E.; Koz\u0142owska-Wojciechowska, M.Drug adulteration of food supplements: A threat to public health in the European Union? Regul. Toxicol. Pharmacol. 2018, 97, 98\u2013102", "Kowalska, A.; Bieniek, M.; Manning, L. Food supplements' non-conformity in Europe-Poland: A casestudy.Trends Food Sci. Technol. 2019, 93, 262\u2013270.", "Colombo, F.; Restani, P.; Biella, S.; Di Lorenzo, C. Botanicals in Functional Foods and Food Supplements: Tradition, Efficacy and Regulatory Aspects.Appl. Sci.2020, 10, 2387.", "Zhao, F.; Li, M.; Meng, L.; Yu, J.; Zhang, T. Characteristics of Effervescent Tablets of Lactobacilli Supplementedwith Chinese Ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum.Appl. Sci.2020, 10, 3194.", "Danik M. Martirosyan and Bryan Singharaj. Health Claims and Functional Food: The Future of Functional Foods under FDA and EFSA Regulation. Functional Foods for Chronic Diseases, 2016, p. 410-424.", "Brandenburger S, Birringer M: European health claims for small and medium-sized companies \u2013 utopian dream or future reality? Functional Foods in Health and Disease 2015, 5:44-56.", "Zuccari, G.; Baldassari, S.; Ailuno, G.; Turrini, F.; Alfei, S.; Caviglioli, G. Formulation Strategies to ImproveOral Bioavailability of Ellagic Acid.Appl. Sci.2020, 10, 3353.", "Fraga, S.; Nunes, F. Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched DietaryFibre with Potential Bioactivity.Appl. Sci.2020, 10, 2232.", "Naga K.R. Ghattamaneni and Lindsay Brown. Functional foods from the tropics to relieve chronic normobaric hypoxia. Respiratory Physiology & Neurobiology, 2021, 286, 103599 DOI: 10.1016/j.resp.2020.103599.", "Anna J\u0119drusek\u2010Goli\u0144ska, Danuta G\u00f3recka, Maciej Buchowski, Katarzyna Wieczorowska\u2010Tobis, Anna Gramza\u2010Micha\u0142owska, Krystyna Szymandera\u2010Buszka. Recent progress in the use of functional foods for older adults: A narrative review. First published: 22 January 2020. https://doi.org/10.1111/1541-4337.12530.", "Daniel Granato, Francisco J. Barba, Danijela Bursa\u0107 Kova\u010devi\u0107, Jos\u00e9 M. Lorenzo, Adriano G. Cruz, and Predrag Putnik. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety Annual Review of Food Science and Technology. Vol 11:93-118. 2020. https://doi.org/10.1146/annurevfood- 032519-051708", "Sapone A, Bai JC, Ciacci C, et al (2012) Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med 10:13. https://doi.org/10.1186/1741-7015-10-13", "Siminiuc R, \u021aurcanu D (2020) Certain Aspects of Nutritional Security of People with Gluten-Related Disorders. FNS 11:1012\u20131031. https://doi.org/10.4236/fns.2020.1111072", "Volta U, Ubaldi E (2010) La malattia celiaca in medicina generale/ Celiac disease in general medicine. Pacini Editore, Ospedaletto (Pisa)", "Irvine AJ, Chey WD, Ford AC (2017) Screening for Celiac Disease in Irritable Bowel Syndrome: An Updated Systematic Review and Meta-analysis: American Journal of Gastroenterology 112:65\u201376. https://doi.org/10.1038/ajg.2016.466", "Sapone A, Lammers KM, Casolaro V, et al (2011) Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity. BMC Med 9:23. https://doi.org/10.1186/1741-7015-9-23", "Zugravu, Corina (2020) Celiac disease, general aspects and therapeutic advances (Boala celiaca, aspecte generale si progrese terapeutice). Galenus", "Clichici, D. (2015) Epidemiological aspects of celiac disease in children in the Republic Moldova. Buletin de Perinatologie 4:39\u201342", "Matysiak-Budnik T, Candalh C, Dugave C, et al (2003) Alterations of the intestinal transport and processing of gliadin peptides in celiac disease. Gastroenterology 125:696\u2013707. https://doi.org/10.1016/S0016-5085(03)01049-7", "Mcl Mowat A (2003) Coeliac disease\u2014a meeting point for genetics, immunology, and protein chemistry. The Lancet 361:1290\u20131292. https://doi.org/10.1016/S0140-6736(03)12989-3", "Qi PF, Wei YM, Yue YW, et al (2006) [Biochemical and molecular characterization of gliadins]. Mol Biol (Mosk) 40:796\u2013807", "Dunne MR, Byrne G, Chirdo FG, Feighery C (2020) Coeliac Disease Pathogenesis: The Uncertainties of a Well-Known Immune Mediated Disorder. Front Immunol 11:1374. https://doi.org/10.3389/fimmu.2020.01374", "Pietzak M (2012) Celiac Disease, Wheat Allergy, and Gluten Sensitivity: When Gluten Free Is Not a Fad. JPEN J Parenter Enteral Nutr 36:68S-75S. https://doi.org/10.1177/0148607111426276", "Fasano A, Sapone A, Zevallos V, Schuppan D (2015) Nonceliac Gluten Sensitivity. Gastroenterology 148:1195\u20131204. https://doi.org/10.1053/j.gastro.2014.12.049", "Nardo GD, Villa MP, Conti L, et al (2019) Nutritional Deficiencies in Children with Celiac Disease Resulting from a Gluten-Free Diet: A Systematic Review. Nutrients 11:1588. https://doi.org/10.3390/nu11071588", "See J, Murray JA (2006) Gluten-Free Diet: The Medical and Nutrition Management of Celiac Disease. Nutr Clin Pract 21:1\u201315. https://doi.org/10.1177/011542650602100101", "Annibale B, Severi C, Chistolini A, et al (2001) Efficacy of gluten-free diet alone on recovery from iron deficiency anemia in adult celiac patients. Am J Gastroenterology 96:132\u2013137. https://doi.org/10.1111/j.1572-0241.2001.03463.x", "Saturni L, Ferretti G, Bacchetti T (2010) The gluten-free diet: safety and nutritional quality. Nutrients 2:16\u201334. https://doi.org/10.3390/nu20100016", "Barton SH, Kelly DG, Murray JA (2007) Nutritional Deficiencies in Celiac Disease. Gastroenterology Clinics of North America 36:93\u2013108. https://doi.org/10.1016/j.gtc.2007.01.006", "Abenavoli L, Delibasic M, Peta V, et al (2015) Nutritional profile of adult patients with celiac disease. Eur Rev Med Pharmacol Sci 19:4285\u20134292", "Wierdsma N, van Bokhorst-de van der Schueren M, Berkenpas M, et al (2013) Vitamin and Mineral Deficiencies Are Highly Prevalent in Newly Diagnosed Celiac Disease Patients. Nutrients 5:3975\u20133992. https://doi.org/10.3390/nu5103975", "Diez-Sampedro A, Olenick M, Maltseva T, Flowers M (2019) A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis. Journal of Nutrition and Metabolism 2019:1\u20135. https://doi.org/10.1155/2019/2438934", "Siminiuc, Rodica. Turcanu, Dinu (2020) THE IMPACT OF THE PANDEMIC ON THE AGRI-FOOD SYSTEM. JSS 3:8. https://doi.org/10.5281/zenodo.3971973", "Simontacchi M, Sadovsky L, Puntarulo S (2003) Profile of antioxidant content upon developing of Sorghum bicolor seeds. Plant Science 164:709\u2013715. https://doi.org/10.1016/S0168-9452(03)00027-X", "Arendt EK, Dal Bello F (2011) Gluten-Free Cereal Products and Beverages. Elsevier Science & Technology Books, San Diego, CA, USA", "Taylor JRN, Schober TJ, Bean SR (2006) Novel food and non-food uses for sorghum and millets. Journal of Cereal Science 44:252\u2013271. https://doi.org/10.1016/j.jcs.2006.06.009", "Awika JM, Rooney LW (2004) Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65:1199\u20131221. https://doi.org/10.1016/j.phytochem.2004.04.001", "Pedrotti W (2003) I cereali: propriet\u00e0, usi e virt\u00f9. Giunti Demetra, Firenze.", "Tronsmo KM, F\u00e6rgestad EM, Longva \u00c5, et al (2002) A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours. Journal of Cereal Science 35:201\u2013214. https://doi.org/10.1006/jcrs.2001.0431", "Cabras P, Martelli A (2004) Chimica degli alimenti: nutrienti, alimenti di origine vegetale, alimenti di origine animale, integratori alimentari, bevande, sostanze indesiderabili. Piccin, Padova.", "Vaccarini G (2016) Manuale degli abbinamenti: armonie del gusto, ideali contrasti fra vino e cibo. Giunti, Firenze; Milano.", "Belderok B (2000) [No title found]. Plant Foods for Human Nutrition 55:1\u201314. https://doi.org/10.1023/A:1008199314267", "Gallagher E, Gormley TR, Arendt EK (2003) Crust and crumb characteristics of gluten free breads. Journal of Food Engineering 56:153\u2013161. https://doi.org/10.1016/S0260-8774(02)00244-3", "Schober TJ, Messerschmidt M, Bean SR, et al (2005) Gluten-Free Bread from Sorghum: Quality Differences Among Hybrids. Cereal Chemistry Journal 82:394\u2013404. https://doi.org/10.1094/CC-82-0394", "Malkin AI, Isayev AI (2017) Rheology: concepts methods, and applications, 3rd edition. ChemTec Publishing, Toronto", "Renzetti S, Arendt EK (2009) Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. Eur Food Res Technol 229:307\u2013317. https://doi.org/10.1007/s00217-009-1048-6", "Nunes MHB, Ryan LAM, Arendt EK (2009) Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. Eur Food Res Technol 229:31\u201341. https://doi.org/10.1007/s00217-009-1023-2", "Ribotta PD, Ausar SF, Morcillo MH, et al (2004) Production of gluten-free bread using soybean flour. J Sci Food Agric 84:1969\u20131974. https://doi.org/10.1002/jsfa.1915", "Gujral HS, Rosell CM (2004) Functionality of rice flour modified with a microbial transglutaminase. Journal of Cereal Science 39:225\u2013230. https://doi.org/10.1016/j.jcs.2003.10.004", "Smith CW, Frederiksen RA (2000) Sorghum: origin, history, technology, and production. Wiley, New York", "Njintang NY, Mbofung CM, Balaam F, et al (2008) Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough. J Sci Food Agric 88:273\u2013279. https://doi.org/10.1002/jsfa.3085", "Wronkowska M, Zieli\u0144ska D, Szawara-Nowak D, et al (2010) Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheatenhanced gluten-free bread: Buckwheat-enhanced gluten-free bread. International Journal of Food Science & Technology 45:1993\u20132000. https://doi.org/10.1111/j.1365-2621.2010.02375.x", "Anton AA, Artfield SD (2008) Hydrocolloids in gluten-free breads: A review. International Journal of Food Sciences and Nutrition 59:11\u201323. https://doi.org/10.1080/09637480701625630", "Rosell CM, Collar C, Haros M (2007) Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids 21:452\u2013462. https://doi.org/10.1016/j.foodhyd.2006.05.004", "Moreira R, Chenlo F, Torres MD (2013) Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT - Food Science and Technology 50:160\u2013166. https://doi.org/10.1016/j.lwt.2012.06.008", "Moore MM, Schober TJ, Dockery P, Arendt EK (2004) Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads. Cereal Chemistry Journal 81:567\u2013575. https://doi.org/10.1094/CCHEM.2004.81.5.567", "Lazaridou A, Duta D, Papageorgiou M, et al (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79:1033\u20131047. https://doi.org/10.1016/j.jfoodeng.2006.03.032", "Preichardt LD, Vendruscolo CT, Gularte MA, Moreira A da S (2011) The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients: The role of xanthan gum in the quality of gluten free cakes. International Journal of Food Science & Technology 46:2591\u20132597. https://doi.org/10.1111/j.1365-2621.2011.02788.x", "Kato A, Ibrahim HR, Watanabe H, et al (1990) Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State. J Food Science 55:1280\u20131283. https://doi.org/10.1111/j.1365- 2621.1990.tb03916.x", "Kreft I, Fabjan N, Yasumoto K (2006) Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98:508\u2013512. https://doi.org/10.1016/j.foodchem.2005.05.081", "Han J (Jay), Janz JAM, Gerlat M (2010) Development of gluten-free cracker snacks using pulse flours and fractions. Food Research International 43:627\u2013633. https://doi.org/10.1016/j.foodres.2009.07.015", "Siminiuc R, \u021aurcanu D (2020) The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (Sorghum oryzoidum) Groats. FNS 11:955\u2013968. https://doi.org/10.4236/fns.2020.1110067", "SIMINIUC, Rodica (2011) ENZYME LINKED IMMUNO SORBENT ASSAY FOR THE QUANTITATIVE ANALYSIS OF PROLAMINS OF SORYZ (ELISA). Meridian Ingineresc Technical University of Moldova 48\u201349", "Siminiuc Rodica, Co\u0219ciug Lidia, Popescu Liliana, Bulgaru Viorica. (2012) The effect of dehulling and thermal treatment on the protein fractions in soryz (Sorghum oryzoidum) grains. The Annals of the University Dunarea De Jos of Galati 36:97\u2013103", "Mincu I (1985) Elemente de biochimie \u0219i fiziologie a nutri\u021biei", "Siminiuc, Rodica. (2014) Distribu\u021bia granulometric\u0103 a f\u0103inii de soriz. In: Proceedings Papers. pp 95\u201397", "Siminiuc, Rodica. (2020) THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS. JES 27:216\u2013224. https://doi.org/10.5281/zenodo.3949722", "Siminiuc R, \u021aurcanu D (2021) Physico-Chemical and Nutritional Characteristics of Soriz Flour (Sorghum Oryzoidum). GJRE 1\u20138. https://doi.org/10.34257/GJREJVOL21IS1PG1", "Fr\u00e9not M, Vierling E (2002) Biochimie des aliments, di\u00e9t\u00e9tique du sujet bien portant. Doin ; Centre r\u00e9gional de documentation p\u00e9dagogique d'Aquitaine, Rueil-Malmaison; Bordeaux", "Pruska-K\u0119dzior A, K\u0119dzior Z, Gor\u0105cy M, et al (2008) Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol 227:1523\u20131536. https://doi.org/10.1007/s00217-008-0875-1", "Siminiuc, Rodica, Cosciug, Lidia, Grosu, Carolia,, Gutium, Olga. (2016) Influen\u021ba gumei de xantan \u0219i amidonului asupra volumului aluatului aglutenic de panifica\u021bie din f\u0103in\u0103 de soriz. Chisinau, Technical University of Moldova, Republic of Moldova, pp 300-3\u20134", "Wieser H, Koehler P (2008) The Biochemical Basis of Celiac Disease. Cereal Chemistry Journal 85:1\u201313. https://doi.org/10.1094/CCHEM-85-1-0001", "Tomotake H, Yamamoto N, Kitabayashi H, et al (2007) Preparation of Tartary Buckwheat Protein Product and Its Improving Effect on Cholesterol Metabolism in Rats and Mice Fed Cholesterol-Enriched Diet. J Food Science 72:S528\u2013S533. https://doi.org/10.1111/j.1750-3841.2007.00474.x", "B\u00e1rcenas ME, Benedito C, Rosell CM (2004) Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloids 18:769\u2013774. https://doi.org/10.1016/j.foodhyd.2003.12.003", "R\u00f8nning SB, Berdal KG, Andersen CB, Holst-Jensen A (2006) Novel Reference Gene, PKABA1 , Used in a Duplex Real-Time Polymerase Chain Reaction for Detection and Quantitation of Wheat- and Barley-Derived DNA. J Agric Food Chem 54:682\u2013687. https://doi.org/10.1021/jf052328n", "Siminiuc R, \u021aurcanu D (2020) IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC. Food systems 3:25\u201331. https://doi.org/10.21323/2618-9771-2020-3-3-25-31", "SIMINIUC, Rodica, CHIRSANOVA, Aurica, COSCIUG, Lidia, DESEATNICCILOCI, Alexandra (2011) Modificarea calit\u0103\u0163ii pandi\u015fpanului aglutenic din f\u0103in\u0103 de soriz (Sorghum oryzoidum) \u00een perioada de p\u0103strare. Sibiu, Romania", "SIMINIUC, Rodica, CHIRSANOVA, Aurica, COSCIUG, Lidia, DESEATNICCILOCI, Alexandra (2011) Modificarea calit\u0103\u0163ii biscui\u0163ilor aglutenici ob\u0163inu\u0163i din f\u0103in\u0103 de soriz (Sorghum oryzoidum) \u00een perioada de p\u0103strare. Sibiu, Romania, p 4", "Abrams S.A. Calcium turnover and nutrition through the life cycle. Proc. Nutr. Soc. 2001; 60:283-289.", "Abrams S.A., Copeland K.C., Gunn S.K., Gundberg C.M., Klein K.O., Ellis K.J. Calcium absorption, bone accretion and kinetics increase during early pubertal development in girls. J. Clin. Endocrinolog. Metab., 2000; 85; 1805-8.", "Abrams S.A. Using stable isotopes to asses'mineral requirements in children. Am. J. Clin. Nutr. 1999; 70;955-64.", "Allen L. H. Calcium bioavailability and absorbtion: A review American Journal of Clinical Nutrition, 35 (1982); 783.", "Allen L., de Benoist B., Dary O., Hurrell R. Guidelines on Food Fortification with Micronutrients. World Health Organization, Food and Agricultural Organization of the United Nations; Geneva, Switzerland: 2006.", "Al Jawaldeh A., Pena-Rosas J.P., McColl K.Q.J. Wheat flour fortification in the Eastern Mediterranean Region. World Health Organization, Regional Office for the Eastern Mediterranean. [(accessed on 10 December 2019)]; Available online: https://apps.who.int/iris/handle/10665/311730.", "Aminas\u00fcren in Futtermitteln. In: DLG Futterwerttabellen Universitat Hohenheim DLG. Verlau Francfurt an Main, 1976.", "Angel, R., Tamim, N.M., Applegate, T.J., Dhandu, A.S., & Ellestad, L.E. (2002). Phytic acid chemistry: Influence on phytin-phosphorus availability and phytase efficacy. Journal of Applied Poultry Research, 11 (4), 471-480. https://doi.org/10.1093/japr/11.4.471.", "Approved Mandatory Food Fortification Decree. [(accessed on 1 April 2020)]; Available online: https://www.dfa.ie/irish-embassy/mozambique/newsand- events/2016/approved-mandatory-food-fortification-decree/.", "Awuchi, Chinaza Godswill; Igwe, Victory Somtochukwu; Amagwula, Ikechukwu O.Nutritional Diseases and Nutrient Toxicities: a Systematic Review of the Diets and Nutrition for Prevention and Treatment International Journal of Advanced Academic Research | Sciences, Technology and Engineering | ISSN: 2488-9849 Vol. 6, Issue 1 (January 2020).", "Bailey R.L., Fulgoni V.L., Keast D.R., Dwyer J. Dietary supplement use is associated with higher intakes of minerals from food sources. Am. J.Clin. Nutr. 2011; 94:1376\u20131381. doi: 10.3945/ajcn.111.020289.", "Balam G., Gurri F. A physiological adaptation to under nutrition us outcomes for children: etnic/ Anals de Human Biology.Vol.21, nr.5, 1994, p.483-489.", "Bandali, E., Rogers, M., Shapses, S. The Higher Calcium Absorption Associated with a High Fat Diet is Not Due to Intestinal Calcium Availability. The Faceb Journal. 01 April 2015. https://doi.org/10.1096/fasebj.29.1_supplement.760.2", "Banu C. (coord.), B\u0103rascu E., Stoica A., Nicolau A. Suveranitatea, securitatea \u015fi siguran\u0163a alimentar\u0103. Bucure\u015fti: Editura ASAB. 2007. - 725 p.", "Banu C., Iordan M., Nour V., Mustea\u0163\u0103 G. Procesarea materiilor prime alimentare \u015fi pierderile de substan\u0163e biologic-active. Chi\u015fin\u0103u: Ed. Tehnic\u0103- UTM, 2003, p.152.", "Banu C. \u015f.a. Alimenta\u0163i