Zobrazeno 1 - 10
of 150
pro vyhledávání: '"Baerle A"'
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 is actually for food science. Electrochemical measurements were carried out using a working unit with digital multi-tester in ohm-metric mode as main device. The stages of for
Externí odkaz:
https://doaj.org/article/cad614d5c8ce4d50a274d9905f488149
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
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:
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
Akademický článek
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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
Autor:
Diana Larisa Roman, Denisa Ioana Voiculescu, Mariana Adina Matica, Victor Baerle, Marioara Nicoleta Filimon, Vasile Ostafe, Adriana Isvoran
Publikováno v:
Molecules, Vol 27, Iss 19, p 6554 (2022)
Triticonazole is a fungicide used to control diseases in numerous plants. The commercial product is a racemate containing (R)- and (S)-triticonazole and its residues have been found in vegetables, fruits, and drinking water. This study considered the
Externí odkaz:
https://doaj.org/article/c3c869cc37d948b5b840bcb97cf16d58
Autor:
Vasile Gutsanu1 (AUTHOR) gutsanu@gmail.com, Natalia Baerle1 (AUTHOR)
Publikováno v:
Colloid Journal. Jun2022, Vol. 84 Issue 3, p353-363. 11p.
Autor:
Thadeu Moretti, Méricles1 mthmoretti@gmail.com, Dal Medico Baerle, Lucilene2 lucilene.baerle@ifc.edu.br
Publikováno v:
Educação Matemática Pesquisa. 2022, Vol. 24 Issue 1, p582-610. 29p.