Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Savcenco A"'
Autor:
SAVCENCO, Alexandra
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 3, Pp 173-187 (2023)
For consumers, the colour presents an indicator that characterizes the quality of the food. As a result of the processes of caramelization of carbohydrates and products of the Maillard reaction, brown compounds are formed with a negative impact on th
Externí odkaz:
https://doaj.org/article/54e2c0a464834b4cbee40e5d8035f332
Autor:
SAVCENCO, Alexandra
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXIX, Iss 3, Pp 189-195 (2022)
Recently, an increasingly trend of public concern for the food safety is observed. Use of additives in food industry growing steadily. Present study deals with separation and identification of compounds from Yellow Food Dye from Safflower (YFDS). Spe
Externí odkaz:
https://doaj.org/article/c1f02a5e9f2c4ef5a25ca8cc111dd7e6
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:
Alexandra Savcenco
Publikováno v:
Journal of Engineering Science. 29:189-195
Recently, an increasingly trend of public concern for the food safety is observed. Use of additives in food industry growing steadily. Present study deals with separation and identification of compounds from Yellow Food Dye from Safflower (YFDS). Spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::368280f964f9cc28b72d99902c4be650
https://doi.org/10.52326/jes.utm.2022.29(3).16
https://doi.org/10.52326/jes.utm.2022.29(3).16
Autor:
Mihail Ciobanu, Silvia Savcenco
Publikováno v:
Economic growth in the conditions of globalization: conference proceedings, vol. II.
One of the relatively recent instruments used to increase the consumption of cultural products and services by the population is the cultural voucher, which, in general, represents a financial instrument intended to be used to benefit from cultural p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a381554f827426962c28900b606e4dc
https://doi.org/10.36004/nier.cecg.iv.2022.16.27
https://doi.org/10.36004/nier.cecg.iv.2022.16.27
Publikováno v:
In Nonlinear Analysis: Real World Applications January 2014 15:392-403
Publikováno v:
Food & Function. 12:8037-8043
This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea772eb0a8c6cfae2ee6a263e2ea2f08
https://doi.org/10.1039/d1fo01376a
https://doi.org/10.1039/d1fo01376a
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
Autor:
Victor SAVCENCO
Publikováno v:
Studia Universitatis Moldaviae: Stiinte Umanistice, Vol 0, Iss 4 (84) (2015)
În articol sunt luate în vizor structura socială şi cauzele apariţiei unei mişcări anarhiste în gubernia Basarabia a Impe-riului Rus la începutul secolului ХХ, acţiunea unor grupuri anarhiste-comuniste în Chişinău şi Akkerman (Cetatea
Externí odkaz:
https://doaj.org/article/54c95b668c924f5098b3bd4c80320575
Autor:
Hundsdorfer, Willem, Savcenco, Valeriu
Publikováno v:
In Applied Numerical Mathematics 2009 59(3):693-706