Saponins are an important group of plant secondary metabolites that are widely distributed throughout the plant kingdom. These biomolecules can be divided into two main classes represented by triterpenoid and steroid glycosides whose structure varies according to the number of sugar units attached in different positions. Despite saponins have been historically considered as anti-nutritional factors, recent studies have indicated that some saponin stereoisomers may show a number of pharmacological activities, such as anti-tumor, antioxidative, anti-inflammatory, antidiabetic, and neuro-protective activities. Nerveless, more attention in studying this group is necessary due to the fact that many active mechanisms are not fully elucidated. To have a systematic overview of saponin compounds, this review will describe the main aspects related to their structure, bioactivities and potential applications.

The present study focuses on the influence of adding mushroom flour on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom flour in the composition of pasta. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom flour. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers' preferences. By using acceptability test performed on the 9-point hedonic test has been established that the consumers preferred pasta enriched with 10% mushroom flour. The present results are therefore helping the food industry regarding product diversity, consumers being eager to consume these products which have nutritional value and functional proprieties

In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, the aim of the present study was to assess the addition of Salvia officinalis essential oil and its impact on the physicochemical characteristics of homemade mayonnaise. The product was monitored for four months in order to highlight the possible physicochemical changes, by determining the peroxide, the free fatty acids and the pH values. During storage, the pH of all investigated samples, except mayonnaise sample containing 2 μl/g of sage essential oil, slightly increased. The peroxid values for all samples increased during storage period and were higher than the one obtained for the control sample. Also, an increase in the free fatty acids content was noticed for all studied samples. Following the results obtained it can be stated that Salvia officinalis essential oil could be useful to control the development of rancidity and to maintain the quality and extend the shelf life of mayonnaise.

Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are  recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop). Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates – wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC) in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits.

This paper examines the potential role of the Entrepreneurial Universities in the national economic growth. The entrepreneurial universities integrate economic development as a function of teaching and research further. By focusing their research on the economic needs of the society, the results can be immediately exploited in the form of products and services. By including entrepreneurship guidance in their program, the research can be transformed into new enterprises such as start-ups and spin-offs, thus creating new jobs.