Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Vladislav Resitca"'
Autor:
Eugenia Covaliov, Olga Deseatnicova, Vladislav Resitca, Natalia Suhodol, Carolina Grosu, Rodica Siminiuc
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 4, Pp 281-289 (2022)
Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red
Externí odkaz:
https://doaj.org/article/3bfa7a8c6b4246179a5c2dbdcff61a21
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 (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:
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
Autor:
Natalia Suhodol, Eugenia Covaliov, Olga Deseatnicova, Aurica Chirsanova, Vladislav Resitca, Tatiana Capcanari, Alina Boistean
Publikováno v:
Journal of Engineering Science. 29:150-163
The article proposes the technology of obtaining grissini type salt-free bakery products. Research has been carried out on reducing the salt content and replacing the water with fermentation products as kefir, whey, and sour borscht, in order to redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09567ada76eda1fd9653135f5d57c72e
https://doi.org/10.52326/jes.utm.2022.29(4).12
https://doi.org/10.52326/jes.utm.2022.29(4).12
Publikováno v:
Journal of Engineering Science. 29:151-163
The wine industry has been and remains a source of natural- tartaric acid. The tartaric acid can be obtained from such wastes as grape marcs, yeast, vinasse and wine stone. But the use of these wastes was limited in the Republic of Moldova by the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2072fbb73d777463c66ce34510723bc
https://doi.org/10.52326/jes.utm.2022.29(1).14
https://doi.org/10.52326/jes.utm.2022.29(1).14
Autor:
Vladislav Resitca, Rodica Siminiuc, Tatiana Capcanari, Violina Popovici, Carolina Grosu, Eugenia Covaliov
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 45:62-76
In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with the addition of sea buckthorn puree i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc322120225bd2242b2d2101b051b130
https://doi.org/10.35219/foodtechnology.2021.2.05
https://doi.org/10.35219/foodtechnology.2021.2.05
Autor:
Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, Ana Chioru
Publikováno v:
Foods, Vol 13, Iss 20, p 3254 (2024)
The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers
Externí odkaz:
https://doaj.org/article/2bd4b77d26974a7badadab689b46ce85
Autor:
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița, Rodica Siminiuc, Aurica Chirsanova, Vladislav Reșitca, Dinu Țurcanu
Publikováno v:
Foods, Vol 12, Iss 23, p 4327 (2023)
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being
Externí odkaz:
https://doaj.org/article/e437a1399782407faaa739d59516a76c