Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Alina Boistean"'
Autor:
DAN ZGARDAN, IRINA MITINA, VALENTIN MITIN, EMILIA BEHTA, SILVIA RUBTOV, ALINA BOISTEAN, RODICA STURZA, MARIA MUNTEANU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 2, Pp 179-188 (2022)
Acetic acid bacteria (AAB) are considered one of the most common wine spoilage microorganisms. They are still difficult to cultivate on laboratory media, which highlights the importance of alternative methods of detection of these bacteria. The goal
Externí odkaz:
https://doaj.org/article/002bdedfaab44ddba58dec552fc0a8fe
Autor:
Natalia Suhodol, Eugenia Covaliov, Olga Deseatnicova, Aurica Chirsanova, Vladislav Resitca, Tatiana Capcanari, Alina Boistean
Publikováno v:
Journal of Engineering Science. 29:150-163
The article proposes the technology of obtaining grissini type salt-free bakery products. Research has been carried out on reducing the salt content and replacing the water with fermentation products as kefir, whey, and sour borscht, in order to redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09567ada76eda1fd9653135f5d57c72e
https://doi.org/10.52326/jes.utm.2022.29(4).12
https://doi.org/10.52326/jes.utm.2022.29(4).12
Publikováno v:
Journal of Engineering Science. 28:175-186
Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Moldova were analyzed. The results of the palynological analysis showed that the samples had a dominant type of pollen (at least 45%). In the case of lavend
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea27d84fe3da706af2ed84da57836008
https://doi.org/10.52326/jes.utm.2021.28(3).14
https://doi.org/10.52326/jes.utm.2021.28(3).14
Publikováno v:
Journal of Social Sciences. 4:98-114
This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9261509854d36c9251ec8c14fd60d15e
https://doi.org/10.52326/jss.utm.2021.4(3).11
https://doi.org/10.52326/jss.utm.2021.4(3).11
Autor:
Alina Boistean
Publikováno v:
Journal of Social Sciences. :128-138
Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4298db1b48446b76cc3e95421490654
https://doi.org/10.52326/jss.utm.2021.4(2).13
https://doi.org/10.52326/jss.utm.2021.4(2).13
Publikováno v:
Food systems. 4:12-18
The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab5f5f6bc39783e34a0d470543b284dd
https://doi.org/10.21323/2618-9771-2021-4-1-12-18
https://doi.org/10.21323/2618-9771-2021-4-1-12-18
Publikováno v:
Food and Nutrition Sciences. 12:962-977
One of the empirical and image products of the Republic of Moldova is bee honey. Its assortment is due to the variety of landforms, as well as the diversity of flora specific to geographical regions. During the Covid-19 pandemic, domestic consumers h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e8113ed764f7147731cc0c3da80a789
https://doi.org/10.4236/fns.2021.1210071
https://doi.org/10.4236/fns.2021.1210071
Publikováno v:
Food and Nutrition Sciences. 12:874-888
There are many studies that compare the quality and biological characteristics of honey with distinct geographical and botanical origins. However, the physico-chemical and biological properties of different types of honey in the same production regio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb25a0fe45e3ca4a5278774a28a4bdce
https://doi.org/10.4236/fns.2021.129065
https://doi.org/10.4236/fns.2021.129065
Publikováno v:
Vsyo o myase. :59-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0ae9af5199f678e9bbd1ebbdf4c55bb
https://doi.org/10.21323/2071-2499-2020-5s-59-62
https://doi.org/10.21323/2071-2499-2020-5s-59-62
Publikováno v:
Food systems. 3:25-32
In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd67332e65681d066cb77097103dc211
https://doi.org/10.21323/2618-9771-2020-3-1-25-32
https://doi.org/10.21323/2618-9771-2020-3-1-25-32