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Browsing Articole din publicaţii internaţionale by Author "CAPCANARI, Tatiana"

Browsing Articole din publicaţii internaţionale by Author "CAPCANARI, Tatiana"

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  • Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; CHIRSANOVA, Aurica; POPOVICI, Violina; SIMINIUC, Rodica (Galaţi University Press, 2023)
    In the study, an integrated technological, physico-chemical and sensory approach was implemented to study the possibility of Sea buckthorn berries and quince fruits use in the production of sauce.
  • Prospect of using the mixtures of sunflower and walnut oils for production of functional mayonnaise emulsions 
    CAPCANARI, Tatiana; ISTRATI, Daniela; DIMA, Felicia; VIZIREANU, Camelia (Banat's University of Agricultural Sciences and Veterinary Medicine, Timisoara, România, 2015)
    The solution regarding the problem of improving the structure of food ration is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients. ...
  • Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova 
    CHIRSANOVA, Aurica; CAPCANARI, Tatiana; BOISTEAN, Alina (Scientific Research Publishing, 2021)
    One of the empirical and image products of the Republic of Moldova is bee honey. Its assortment is due to the variety of landforms, as well as the diversity of flora specific to geographical regions. During the Covid-19 ...
  • Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; RESITCA, Vladislav; CHIRSANOVA, Aurica (Ukrainian National University of Food Technologies, 2023)
    The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. ...
  • Rheological properties and a new functional mayonnaise microstructure of enriched by grape seeds oil 
    POPOVICI, Cristina; CAPCANARI, Tatiana; DESEATNICOVA, Olga; STURZA, Rodica (Engineering Academy of Armenia, 2012)
    One of priority directions in the food-processing industry development is work out the recipe and production offatty products. A certain place occupies mayonnaise in which vegetable oil is in the dispersed state ...
  • The study of biological and nutritional potential of walnut oil 
    RADU, Oxana; FUIOR, Adelina; CAPCANARI, Tatiana (National University of Food Technologies, Kiev, 2013)
    Walnuts are a good source of essential fatty acids. It is high in omega-3 fatty acids (alpha linolenic acid), which can reduce inflammation and lower the risk of developing heart disease, cancer (breast, colon and prostate) ...
  • Study of quality indices of functional vegetal oil mixture 
    POPOVICI, Cristina; CAPCANARI, Tatiana; DESEATNICOVA, Olga; STURZA, Rodica (University Dunarea De Jos, Galati, 2010)
    Solution of the problem of alimentation structure improvement is related to creation of functional foodstuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, ...
  • The valorisation of Cannabis sativa L. oil cake biologically active compounds 
    NEGOIȚA, Cătălina; CAPCANARI, Tatiana; COVALIOV, Eugenia (Ştefan cel Mare University, Suceava, 2023)
    The development of "functional foods" with positive effects on human health was the goal of this work, which aims to valorize agricultural waste sources, particularly hemp (Cannabis sativa L.) oil cake, by the extraction ...
  • The valorisation of garlic (Allium sativum) biologically active compounds 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; RADU, Oxana; CHIRSANOVA, Aurica (Galaţi University Press, 2023)
    The study emphasizes some physicochemical characteristics of garlic in terms of dry matter, sugar content, crude oil, pH, dry matter, ash, and some physical properties such as mass, length, width, and geometrical shape. ...

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