Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Pavel Tatarov"'
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVI, Iss 3, Pp 107-118 (2019)
This paper presents two case studies of walnut quality assessment at room temperature storage of 20 ± 20C. The conformity of the Juglans regia L. walnuts, the Calarasi variety, (harvest 2015) and Cogalniceanu variety (harvest 2016) was analyzed by a
Externí odkaz:
https://doaj.org/article/1e0922d59acb42cfb3b69d6f6fec28f9
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://doaj.org/article/22a2f964f82548ac86bbdaaf8ce8930a
Publikováno v:
Food and Environment Safety, Vol 17, Iss 1, Pp 48-52 (2018)
Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes are applied by means of se
Externí odkaz:
https://doaj.org/article/70a05fb9446445b5a70e7ba97fab4199
Publikováno v:
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 11, Iss 1, Pp 97-105 (2016)
Phase state and the charge of colloidal particles in the gelatine-polyuronate system were studied. A method for comparative evaluation of molecular weight of colloids by means of viscosimetric measurements and electrophoresis was developed. It is sho
Externí odkaz:
https://doaj.org/article/2250218eaad94ba785a54252225180ff
Autor:
Pavel Tatarov
Publikováno v:
Agrobiodiversity for Improving Nutrition, Health and Life Quality. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27d0b158a22b0b4d9a8543926bbae812
https://doi.org/10.15414/ainhlq.2022.0028
https://doi.org/10.15414/ainhlq.2022.0028
Publikováno v:
Journal of Engineering Science. 29
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c1ad35ce340805636bb5a8c06035036
https://doi.org/10.52326/jes.utm.2022.29(1).13
https://doi.org/10.52326/jes.utm.2022.29(1).13
Publikováno v:
Cristina POPOVICI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::51315aca6753a78f627e09b21da78775
https://conf.uni-ruse.bg/bg/docs/prog/abstracts-2017.pdf
https://conf.uni-ruse.bg/bg/docs/prog/abstracts-2017.pdf
Publikováno v:
Cristina POPOVICI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::90faf1d58aa8b6bdf31a590f25da6e8b
http://conferencenuft.ho.ua/Books%20of%20abstracts/2018/Book%20of%20Abstracts%202018.pdf
http://conferencenuft.ho.ua/Books%20of%20abstracts/2018/Book%20of%20Abstracts%202018.pdf