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A. E. BOERIU

3 linked publication records

Author: A. E. BOERIUYear: 2019clear all
Showing 1-3 of 3 records
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6th SWS International Scientific Conference on Social Sciences ISCSS 2019
Publication

BREAD RITUAL IN ?ARA FAGARA?ULUI – FROM TRADITIONALISM TO MODERNISM

(STEF92 Technology, 2019, C. M. CANJA, M. I. LUPU, V. PADUREANU, A. E. BOERIU)

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When we talk about bread and its symbols, thought leads us to the three basic elements of man's existence on earth - earth, water, fire. Without earth and water we do not have the raw material - flour, which is the harvest of the field through wheat, without fire we cannot get the bread. Fire is the one that helps us convert the dough into bread and bread in food and spiritual food. The Fagara? Country, the historical land located along the middle course of the Olt River, in the heart of Transylvania, is a rich hi...

SOCIAL SCIENCES: Section Anthropology and Ethnology2019
6th SWS International Scientific Conference on Social Sciences ISCSS 2019
Publication

THE EFFECT OF THE ADDITION OF DIETARY FIBER FROM CRANBERRIES ON THE NUTRITIONAL AND SENSORY PROPERTIES OF WHITE BREAD

(STEF92 Technology, 2019, A. E. BOERIU, C. M. CANJA)

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The current study aims to trace the influence of the addition of dietary fibers from cranberries over nutritional and sensory properties of white bread. Cranberries, in the form of fresh and frozen fruits had been added due to high fiber content, thus aiming to achieve a functional product with superior properties for people with digestive problems, those who are prone to diabetes, healing colon and prevent constipation operation, reduces the risk of colon cancer, reduce the risk of breast cancer, reduce the risk ...

SOCIAL SCIENCES: Section Sociology, Social Work and Digital Learning Innovations2019
6th SWS International Scientific Conference on Social Sciences ISCSS 2019
Publication

THE INTRUSION OF COMFORT FOOD IN CONTEMPORARY DIET

(STEF92 Technology, 2019, A. E. Boeriu, C. M. CANJA)

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The term ”comfort food” is a relatively recent expression, being concerned on strengthening and consolation during different periods of life. Its main attribute is to ensure pleasant sensation for the consumer and a quick satisfaction of the physiological needs, without neglecting the psychological sensation involved. Contemporary food practices have emerged and nowadays even schools and education institutions tend to encourage consumption of comfort food products by including such products in their daily menu. Al...

SOCIAL SCIENCES: Section Sociology, Social Work and Digital Learning Innovations2019
Showing 1-3 of 3 records
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