Zobrazeno 1 - 10
of 10
pro vyhledávání: '"BAERLE, Alexei"'
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 2, Pp 144-157 (2023)
Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food. This research illustrated the possible use of the colorant Brown7 (0.6...1.0%) in combinatio
Externí odkaz:
https://doaj.org/article/c24536dc4a1b4a3b91f60b1462500106
Autor:
POPESCU, Liliana, GHENDOV-MOSANU, Aliona, BAERLE, Alexei, SAVCENCO, Alexandra, TATAROV, Pavel
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXIX, Iss 1, Pp 142-150 (2022)
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 t
Externí odkaz:
https://doaj.org/article/e866c5fd5ea04cabab14fb71586bf904
Autor:
BAERLE, Alexei
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVIII, Iss 3, Pp 139-157 (2021)
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
Externí odkaz:
https://doaj.org/article/ac054a14b3e240fc95d0574553b4b6c1
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVII, Iss 2, Pp 145-153 (2020)
Walnuts change their appearance during storage, becoming brown and bitter. The aim of this paper was to determine the polyphenols and naphthoquinones extraction process parameters from the pellicle of kernels, and to assess the influence of extractio
Externí odkaz:
https://doaj.org/article/fa6a5d295d474913b7a86389948c217b
Akademický článek
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Akademický článek
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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://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f7f4bcbddbcd6c5b4c3be269a456e54
Autor:
Dimova Olga, Baerle Alexei
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXV, Iss 2, Pp 101-106 (2018)
Study of the formation of comestible bio polymeric shells of microcapsules isactually for food science. Electrochemical measurements were carried out using a workingunit with digital multi-tester in ohm-metric mode as main device. The stages of forma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29272918f14ce0004f5d4924d49ebf1e
Autor:
Baerle, Alexei1 abaerle2003@mail.ru, Dimova, Olga1, Zadorojnai, Larisa1, Tatarov, Pavel1, Zenkovich, Alla1
Publikováno v:
Ukrainian Food Journal. 2014, Vol. 3 Issue 2, p211-217. 7p.
Publikováno v:
Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie; 2017, Vol. 60 Issue 1, p187-190, 4p