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 ...

N-Nitrozaminele sunt destul de stabile şi capabile să polueze diferite obiecte ale mediului. S-a depistat prezenţa NA în apă, aer, sol, produse industriale şi alimentare, pesticide, medicamente etc., cel mai frecvent ...

Scopul lucrării constă în conceptualizarea și fundamentarea științifică a tehnologiei de extracție și stabilizare a coloranților alimentari calconece de culoare galbenă și colorantului nou de culoare roșie, obținute din ...

Moldovan meals attract through a palette of tastes. Moldovan cuisine has developed as an original and special one, and it has individual specific characteristics, managing to fuse culinary methods and product combinations ...

The study used musts obtained from healthy grapes and grapes infected with mold from both local white grape varieties (Feteasca Regală, Viorica, Legenda) and European varieties (Sauvignon Blanc, Pinot Gris), from different ...

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 ...

Under research laboratory conditions in the TPA department, when preparing experimental batches of crackers biscuits, the mass of wheat flour was partially replaced with that of grape seed (GSF) at the rate of 2 ÷8 % in ...

The flour was obtained by drying green bananas in a dehydrator at a temperature of 60 oC for 6-10 hours. Then it was analyzed physico-chemically by determining the content of polyphenols (80,16 g/100 g), titratable acidity ...

The paper explores the possibility of using grape skin powder as an addition to the production of ice cream.

The results obtained, regarding the chemical composition, demonstrated that all the analyzed legume varieties are potential sources of valuable macro and micronutrients. For chickpea and soybean, close values were obtained ...