Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Alexei Baerle"'
Autor:
Viorica Bulgaru, Angela Gurev, Alexei Baerle, Veronica Dragancea, Greta Balan, Daniela Cojocari, Rodica Sturza, Maria-Loredana Soran, Aliona Ghendov-Mosanu
Publikováno v:
Antioxidants, Vol 13, Iss 8, p 890 (2024)
In this paper, the qualitative and quantitative profile is evaluated of the bioactive compounds, antioxidant activity (AA), microbiostatic properties, as well as the color parameters of jostaberry extracts, obtained from frozen (FJ), freeze-dried (FD
Externí odkaz:
https://doaj.org/article/7ec529c748ad47b88f92a227c5c9d0c2
Autor:
Angela Gurev, Veronica Dragancea, Alexei Baerle, Natalia Netreba, Olga Boestean, Svetlana Haritonov, Boris Gaina
Publikováno v:
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 17, Iss 2, Pp 50-61 (2022)
The composition of the lipophilic and hydrophilic extracts from the Feteasca Neagra ground seeds, grown in three different vineyards, was studied. The physicochemical indicators of the seeds, the oil quality indicators and the total content of polyph
Externí odkaz:
https://doaj.org/article/3bf0ab1474134d5ca44e891e12f07ccf
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVI, Iss 3, Pp 119-124 (2019)
The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids – spread based on walnut oil. Due to the fact that its content of polyunsaturated fatty acids is in 3-4 times higher than i
Externí odkaz:
https://doaj.org/article/22a2f964f82548ac86bbdaaf8ce8930a
Publikováno v:
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 11, Iss 1, Pp 97-105 (2016)
Phase state and the charge of colloidal particles in the gelatine-polyuronate system were studied. A method for comparative evaluation of molecular weight of colloids by means of viscosimetric measurements and electrophoresis was developed. It is sho
Externí odkaz:
https://doaj.org/article/2250218eaad94ba785a54252225180ff
Autor:
Alexei Baerle
Publikováno v:
Journal of Engineering Science. 28:139-157
This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules
Publikováno v:
Food & Function. 12:8037-8043
This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the foo
Publikováno v:
Journal of Engineering Science. 29
The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 – 0.4%, in addition to its yellow color, gives
Publikováno v:
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 11, Iss 1, Pp 97-105 (2016)
Phase state and the charge of colloidal particles in the gelatine-polyuronate system were studied. A method for comparative evaluation of molecular weight of colloids by means of viscosimetric measurements and electrophoresis was developed. It is sho
Publikováno v:
Cristina POPOVICI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::51315aca6753a78f627e09b21da78775
https://conf.uni-ruse.bg/bg/docs/prog/abstracts-2017.pdf
https://conf.uni-ruse.bg/bg/docs/prog/abstracts-2017.pdf
Publikováno v:
Cristina POPOVICI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::90faf1d58aa8b6bdf31a590f25da6e8b
http://conferencenuft.ho.ua/Books%20of%20abstracts/2018/Book%20of%20Abstracts%202018.pdf
http://conferencenuft.ho.ua/Books%20of%20abstracts/2018/Book%20of%20Abstracts%202018.pdf