Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Viorica Bulgaru"'
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
Autor:
Aliona Ghendov-Mosanu, Nicolae Popa, Sergiu Paiu, Olga Boestean, Viorica Bulgaru, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină
Publikováno v:
Foods, Vol 13, Iss 11, p 1671 (2024)
The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread
Externí odkaz:
https://doaj.org/article/53eedef3e28f4924be0c289d08d20418
Autor:
Aliona Ghendov-Mosanu, Natalia Netreba, Greta Balan, Daniela Cojocari, Olga Boestean, Viorica Bulgaru, Angela Gurev, Liliana Popescu, Olga Deseatnicova, Vladislav Resitca, Carmen Socaciu, Adela Pintea, Tamar Sanikidze, Rodica Sturza
Publikováno v:
Foods, Vol 12, Iss 21, p 3907 (2023)
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pum
Externí odkaz:
https://doaj.org/article/78915009273044118e418cebc03259fb
Publikováno v:
Journal of Engineering Science. 30:178-186
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://explore.openaire.eu/search/publication?articleId=doi_________::d8b362bc4fcd7c09a37876d6cb7e1e2a
https://doi.org/10.52326/jes.utm.2023.30(1).15
https://doi.org/10.52326/jes.utm.2023.30(1).15
Autor:
Tatiana Cusmenco, Elisaveta Sandulachi, Viorica Bulgaru, Artur Macari, Natalia Netreba, Iuliana Sandu, Irina Dianu
Publikováno v:
Journal of Engineering Science. 30:140-153
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://explore.openaire.eu/search/publication?articleId=doi_________::b414e737c3632aa91be1519fb8ea60e1
https://doi.org/10.52326/jes.utm.2023.30(1).12
https://doi.org/10.52326/jes.utm.2023.30(1).12
Publikováno v:
Foods, Vol 11, Iss 10, p 1526 (2022)
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were in
Externí odkaz:
https://doaj.org/article/a502597586a84006b2d547ebb8c341d8
Publikováno v:
Journal of Engineering Science. 29:164-175
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://explore.openaire.eu/search/publication?articleId=doi_________::9b3d800c4678c9c71a8668ef036be6af
https://doi.org/10.52326/jes.utm.2022.29(4).13
https://doi.org/10.52326/jes.utm.2022.29(4).13
Publikováno v:
Acta Scientifci Nutritional Health. :78-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::471fe9a5a1751c787c4ed16486c0d712
https://doi.org/10.31080/asnh.2020.05.0923
https://doi.org/10.31080/asnh.2020.05.0923
Publikováno v:
Journal of Engineering Science. 28:158-174
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://explore.openaire.eu/search/publication?articleId=doi_________::58815b2b5f98e290220043e0a1f8340d
https://doi.org/10.52326/jes.utm.2021.28(3).13
https://doi.org/10.52326/jes.utm.2021.28(3).13
Publikováno v:
Food and Nutrition Sciences. 12:557-577
Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::702df736f0b7bdfd727e5a7523cf7f81
https://doi.org/10.4236/fns.2021.126042
https://doi.org/10.4236/fns.2021.126042