IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Colecția instituțională by Subject "bakery products"

Browsing Colecția instituțională by Subject "bakery products"

Sort by: Order: Results:

  • Antioxidant activity of bakery products with prophylactic effect 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina (Galaţi University Press, 2023)
    It has been demonstrated that Spirulina-based preparations possess the ability to protect food products from microorganisms in the process of preserving them and ensure increased viability and the preservation of morphocultural ...
  • Compositions and method for producing cozonac with spontaneous flora sourdough 
    SIMINIUC, Rodica; ȚURCANU, Dinu (CORNELIUGROUP research-innovation Association, 2022)
    Elaborating spontaneous flora sourdough powder from wheat flour or sorghum flour (Sorghum Oryzoidum), with a stable texture of the finished product, higher nutritional and sensory characteristics (especially for cozonac ...
  • Controlling the Risk of Bacillus in Food Using Berries 
    SANDULACHI, Elisaveta; BULGARU, Viorica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Scientific Research Publishing Inc., 2021)
    The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to ...
  • Controlling the Risk of Bacillus in Food Using Berries 
    SANDULACHI, Elisaveta; BULGARU, Viorica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Scientific Research Publishing Inc., 2021)
    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 ...
  • Efectul reducerii cantității de sare asupra calității produselor de panificație 
    SUHODOL, Natalia; DESEATNICOVA, Olga; REȘITCA, Vladislav; CHIRSANOVA, Aurica; COVALIOV, Eugenia (Universitatea de Stat "Bogdan Petriceicu Hasdeu", Cahul, 2022)
    Consumul de sare în rândul adulților din Republica Moldova depășește de două ori norma maximă recomandată de Organizația Mondială a Sănătății de 5 g pe zi. Peste jumătate din populație consumă sare cu un conținut de iod ...
  • The efficiency of the iron fortification and the quality control of the final enriched bakery products 
    CIOBANU, Corina; DESEATNICOV, Olga; CIUMAC, J. (Academia de Ştiinţe a Moldovei, 2005)
    The study of the food consumption and nutrition contribution of the Moldavian people, realized by the support of UNICEF in spring-autumn 1998, shows that the products used in the nutrition of women aged 18 – 45 years old ...
  • The impact of flaxseed flour on the quality parameters of bakery products 
    POPOVICI, Violina; COVALIOV, Eugenia; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina; GUTIUM, Olga (Galati University Press, 2021)
    The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation ...
  • Impact of using chia flour (Salvia hispanica L.) for bread manufacturing 
    GROSU, Carolina; COVALIOV, Eugenia; SIMINIUC, Rodica; GUTIUM, Olga (Galati University Press, 2021)
    The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia ...
  • In vitro and in vivo researches of the iron bioavailability in fortified bakery products 
    STURZA, Rodica; GUDUMAC, Viorel; DESEATNICOV, Olga; CIOBANU, Corina (Galati University Press, 2008)
    During food fortification, processing and storage, numerous physical-chemical and enzymatic processes take place which may greatly influence biological value of these products. Hereby, elaboration of a technologic process ...
  • The manufacture of bakery products from triticale flour 
    TURCULEȚ, Nadejda; GHENDOV- MOȘANU, Aliona; STURZA, Rodica; VEVERIȚA, Efimia; BUIUCLI, Petr; LUPAȘCU, Galina; ROTARI, Silvia; GORE, Andrei; LEATAMBORG, Svetlana (Romanian Inventors Forum, 2022)
    The process includes the preparation of dough from triticale flour, compressed yeast, salt, sugar, whey, fat-soluble extract of sea buckthorn (Hippophae rhamnoides L.) or rosehip (Rosa canina L.) or mountain ash (Sorbus ...
  • Procedeu de fabricare a pâinii din făină de triticale 
    TURCULEŢ, Nadejda; GHENDOV-MOŞANU, Aliona; STURZA, Rodica; VEVERIŢA, Efimia; BUIUCLI, Petr; LUPAŞCU, Galina; ROTARI, Silvia; GORE, Andrei; LEATAMBORG, Svetlana (Universitatea Tehnica din Cluj-Napoca, 2021)
    Procedeul include pregătirea aluatului din făină de triticale, drojdie comprimată, sare, zahăr, zer, extract liposolubil din fructe de cătină sau măceş, sau scoruş şi apă, frământarea, fermentarea la temperatura 25...27°C ...
  • Procedeu de fabricare a produselor de panificaţie dietetice 
    DESEATNICOV, Olga; MOTRUC, Natalia; CIUMAC, Jorj; STURZA, Rodica (Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova, 2006-12-31)
    Invenţia se referă la industria alimentară, în special la un procedeu de fabricare a produselor de panificaţie dietetice. Procedeul propus include pregătirea maielei, fermentarea ei, frământarea aluatului din făină de grâu, ...
  • Procedeu de fabricare a produselor de panificaţie îmbogăţite cu fier 
    CIOBANU, Corina; CURCHI, Diana; STURZA, Rodica; DESEATNICOV, Olga (Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova, 2005-10-31)
    Invenţia se referă la industria alimentară, în special la fabricarea produselor de panificaţie cu o valoare biologică sporită. Procedeul de fabricare a produselor de panificaţie îmbogăţite cu fier include prepararea aluatului ...
  • Process for obtaining functional bread with the addition of flaxseed flour 
    COVALIOV, Eugenia; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina (Romanian Inventors Forum, 2022)
    The invention relates to the bakery industry and can be used in the production of functional bakery products, in particular bread with an increased intake of dietary fibers with the addition of flaxseed flour. The problem ...
  • Quality assessment of the bakery products enriched with calcium 
    MOTRUC, Natalia (Academia de Ştiinţe a Moldovei, 2005)
    In this work were analysed the bakery products enriched with calcium salts. Elaboration of the enrichment procedure of these products, requires the study of the mutual influence of the food constituents, of the food aditive ...
  • Researches on the use of spirulina in the production of flour products 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina; GUREV, Angela (Galati University Press, 2021)
    The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production ...
  • The technological quality and nutritive potential of food bakery products 
    BANTEA-ZAGAREANU, Valentina ("Alma Mater" Publishing House, Bacau, 2021)
    The purpose of this work presents the scientific study of the problem of insurance of the nutritive value and drawing up an adequate technology for manufacturing bakery products with the addition of waste of walnuts, which ...
  • Wine waste as a source of non-conventional resources in the food industry 
    BOESTEAN, Olga; NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica (Galati University Press, 2021)
    The research is focused on the capitalization of phytonutrients from grape seeds in the form of natural food additives. The physico-chemical indicators of seeds were determined and the properties of the powder were studied ...
  • Влияние спирулины и хлореллы на пищевую ценность хлебобулочных изделий 
    БАНТЕА-ЗАГАРЯНУ, Валентина; УЗУН, Наталья (Universitatea de Stat "Bogdan Petriceicu Hasdeu", Cahul, 2023)
    Интерес к микроводорослям и цианобактериям вырос за последнее время. Одними из них являются cпирулина platensis, хлорелла, в которых содержится множество витаминов, минералов, обладающие антиоксидантами и антибактериальными ...

Search DSpace


Browse

My Account