Zobrazeno 1 - 7
of 7
pro vyhledávání: '"BOIȘTEAN, Alina"'
Autor:
BOISTEAN, Alina
Publikováno v:
Journal of Social Sciences, Vol IV, Iss 2, Pp 128-138 (2021)
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://doaj.org/article/09391557dfef43fd96a0a830b65d2098
Autor:
CHIRSANOVA, Aurica, COVALIOV, Eugenia, CAPCANARI, Tatiana, SUHODOL, Natalia, DESEATNICOVA, Olga, BOISTEAN, Alina, RESTICA, Vladislav, STURZA, Rodica
Publikováno v:
Journal of Social Sciences, Vol 3, Iss 4, Pp 101-110 (2020)
The objective of the study was to emphasize the consumers’ attitude regarding the salt intake in Republic of Moldova. The Government of the Republic of Moldova has committed itself to reducing salt consumption at the national level among the popula
Externí odkaz:
https://doaj.org/article/fce48a0aca224b8f920b1d6f961c4f13
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVII, Iss 3, Pp 232-238 (2020)
Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits, beer, wine, cider, vinegar, souring fruit juices and honey. On these substrates they oxidize the sugars and alcohols, resulting an accumulation of orga
Externí odkaz:
https://doaj.org/article/86eefe7b0d384d19bad5d88af453ceb4
Autor:
SUHODOL, Natalia, COVALIOV, Eugenia, DESEATNICOVA, Olga, CHIRSANOVA, Aurica, RESITCA, Vladislav, CAPCANARI, Tatiana, BOIȘTEAN, Alina
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXIX, Iss 4, Pp 150-163 (2022)
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://doaj.org/article/3c5ccea3d8a946faa306685f494ab2dc
Akademický článek
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Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVIII, Iss 3, Pp 175-186 (2021)
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://doaj.org/article/3975bb3f6de94abfbad62ff869694422
Publikováno v:
Journal of Social Sciences, Vol IV, Iss 3, Pp 98-114 (2021)
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://doaj.org/article/9e146d5bf92341feab4d934aa91aaf51