Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Aurica Chirsanova"'
Autor:
Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, Ana Chioru
Publikováno v:
Foods, Vol 13, Iss 20, p 3254 (2024)
The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers
Externí odkaz:
https://doaj.org/article/2bd4b77d26974a7badadab689b46ce85
Autor:
Tatiana Capcanari, Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici, Rodica Siminiuc
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 6, Pp 465-473 (2022)
This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy.
Externí odkaz:
https://doaj.org/article/701e9acc677846bc89935123ba938088
Autor:
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița, Rodica Siminiuc, Aurica Chirsanova, Vladislav Reșitca, Dinu Țurcanu
Publikováno v:
Foods, Vol 12, Iss 23, p 4327 (2023)
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being
Externí odkaz:
https://doaj.org/article/e437a1399782407faaa739d59516a76c
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:
Ukrainian Food Journal. 11:235-258
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::150ae857615713f17baee6112d2f328c
https://doi.org/10.24263/2304-974x-2022-11-2-4
https://doi.org/10.24263/2304-974x-2022-11-2-4
Publikováno v:
Agriculture, Vol 11, Iss 4, p 281 (2021)
Romanian beekeeping faces a lot of challenges nowadays due to the problems related to climate change, the use of pesticides in agriculture, but also to the pandemic crisis. In this context, organic beekeeping represents an important alternative to tr
Externí odkaz:
https://doaj.org/article/3b8f86558e3b476eb60bff7bacf36cba
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:
Eugenia Covaliov, Natalia Suhodol, Aurica Chirsanova, Tatiana Capcanari, Carolina Grosu, Rodica Siminiuc
Publikováno v:
Ukrainian Food Journal. 10:333-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c5fe5a0f9f69fb81bb31324ec677fe3
https://doi.org/10.24263/2304-974x-2021-10-2-10
https://doi.org/10.24263/2304-974x-2021-10-2-10
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