Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Bulgaru, Viorica"'
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 4, Pp 111-123 (2023)
Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050,
Externí odkaz:
https://doaj.org/article/4213811276d941018169ffcd65b2c30f
Autor:
BULGARU, Viorica, POPESCU, Liliana
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 3, Pp 155-163 (2023)
Research work involves the instrumental analysis of the change in color (L*, a*, b*) and the sensory characteristics of the Simmental beef, parts of the carcass: T-bons, received from the local farm, during the dry-aging period for 0, 14, 21, 28, 35
Externí odkaz:
https://doaj.org/article/8743b65062b8466e9919feff2c2f3332
Autor:
CUȘMENCO, Tatiana, SANDULACHI, Elisaveta, BULGARU, Viorica, MACARI, Artur, NETREBA, Natalia, SANDU, Iuliana, DIANU, Irina
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 1, Pp 140-153 (2023)
The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk
Externí odkaz:
https://doaj.org/article/104eee14203e497a8e46cc81cdbcfb42
Autor:
SANDULACHI, Elisaveta, MACARI, Artur, BULGARU, Viorica, GHENDOV-MOSANU, Aliona, STURZA, Rodica
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 1, Pp 178-186 (2023)
Reducing the content of nitrites and nitrates in food, including meat and meat products is a current issue. More and more studies are being done to reduce these synthetic food additives by using vegetative additives. This paper examines the issue of
Externí odkaz:
https://doaj.org/article/9b720733e8374444b2a200a303ff66ce
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXIX, Iss 4, Pp 164-175 (2022)
The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydroly
Externí odkaz:
https://doaj.org/article/ea45ba63689e4e5f9fbb9930f215207d
Publikováno v:
Journal of Social Sciences, Vol IV, Iss 4, Pp 119-133 (2021)
The paper is a review of the importance of expanding the lactose-free dairy segment to give consumers the opportunity to consume milk and dairy products if they suffer from lactose intolerance. When there is a lactase deficiency in the body, in the s
Externí odkaz:
https://doaj.org/article/706b59aa1af1437698b83071016910de
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVIII, Iss 3, Pp 158-174 (2021)
The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical and microbiological indice
Externí odkaz:
https://doaj.org/article/1b30b8dec6094fd9a7a68ed1e4fc8be1
RHEOLOGICAL AND TEXTURAL PROPERTIES OF GOAT’S MILK AND MIXTURE OF GOAT’S AND COW’S MILK FRUIT YOGURT
Publikováno v:
Journal of Engineering Science (Chişinău), Vol 27, Iss 4, Pp 172-182 (2020)
Yogurt rheological and textural parameters are known to have an important impact on food quality and acceptability. The paper includes the determination of the viscoelastic and textural parameters of goat's milk and cow's milk yogurt in terms of phys
Externí odkaz:
https://doaj.org/article/8428bc699cf0407388f676ada520adfd
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVI, Iss 4, Pp 116-123 (2019)
Ice cream is a highly complex food matrix that generally comprises a mixture of ingredients: air, water, milk fat, milk solids-not-fat, sweetener, stabilizer, emulsifier and flavoring agents. To improve the quality of ice cream, it is required to obt
Externí odkaz:
https://doaj.org/article/7581bf0c11174cfb9da55d25bfc48b22
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.