IRTUM – Institutional Repository of the Technical University of Moldova

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

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

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  • Analysis of micronutrient content in the daily food ration of preschoolers of Republic of Moldova 
    SUHODOL, Natalia; DESEATNICOVA, Olga; CHIRSANOVA, Aurica; REȘITCA, Vladislav; CAPCANARI, Tatiana; COVALIOV, Eugenia; BOIȘTEAN, Alina ("Alma Mater" Publishing House, Bacau, 2021)
    The aim of this research is to estimate the nutritional status of institutionalized preschool children, which is based on the proposed model menu and consists in assessing the compliance of the content of main nutrients ...
  • Bioactive profile of carob (Ceratonia siliqua L.) cultivated in European and North Africa agrifood sectors 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica; POPOVICI, Violina; RADU, Oxana; SIMINIUC, Rodica (National University of Food Technologies, Kiev Ukraine, 2023)
    Studies of the physico-chemical composition of the carob beans and the pulp of the pods originating from four countries are present. The studied four carob bean and pod samples originating from different world regions were ...
  • Bioactive substances impact profile of hemp seeds (Cannabis sativa L.) on hummus functional properties 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; POPOVICI, Violina; RADU, Oxana; STURZA, Rodica ("Alma Mater" Publishing House, Bacau, 2021)
    Functional foods have gained popularity within health and wellness circles. The development of these products is quite complex, expensive, and risky because they must meet high and clear requirements especially for some ...
  • Cannabis sativa L. oil cake technological applications 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica; NEGOIȚA, Cătălina; SIMINIUC, Rodica (Galaţi University Press, 2023)
    A potential source of functional ingredients for the food industry are processed oilseeds. Currently, hemp (Cannabis sativa L.) seed oil cake is mainly used in feed production as an additive for farm animals feeding. At ...
  • Comparative analysis of honey from the Republic of Moldova, Romania and Tunisia 
    MORARI, Sergiu; MALAI, Larisa (Stefan cel Mare University of Suceava, Romania, 2020)
    The European Union is the world's second largest producer of honey after China, with an average production of 230,000 tonnes per year, a total of 17.5 million hives owned by 650,000 beekeepers. The Republic of Moldova has ...
  • Development of Carob (Ceratonia siliqua) pods functional pastry sauce with no added sugar 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; SIMINIUC, Rodica ("Alma Mater" Publishing House, Bacau, 2021)
    The research is devoted to create new functional products using bioactive compounds extracted from local plant materials. The technology of a pastry sauce based on Carob pods with no added sugar has been developed. Carob ...
  • Development of Lactose Free Yogurt Technology for Personalized Nutrition 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; SIMINIUC, Rodica (Scientific Research Publishing Inc., 2021)
    Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a ...
  • Eating Behavior of Students at the Technical University of Moldova during the Isolation Period 
    SIMINIUC, Rodica; COVALIOV, Eugenia; ȚURCANU, Dinu; POJAR, Daniela; REȘITCA, Vladislav; CHIRSANOVA, Aurica; CAPCANARI, Tatiana (Scientific Research Publishing, 2022)
    Appetizing peculiarities are formed from childhood and can vary throughout life. Although they are conditioned by genetic factors, over time, the internal regulation of eating behaviors is reduced, being influenced by a ...
  • Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow 
    COVALIOV, Eugenia; SUHODOL, Natalia; CHIRSANOVA, Aurica; CAPCANARI, Tatiana; GROSU, Carolina; SIMINIUC, Rodica (National University of Food Technologies, Kyiv, Ukraine, 2021)
    The present research evaluated the effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow. The addition of grape skin extract in marshmallow formulation increased the ...
  • Evaluation of total carotenoid content in functional food products enriched with rosehip powder (Rosa Canina) 
    POPOVICI, Violina; BOAGHI, Eugenia; RADU, Oxana; CAPCANARI, Tatiana; POPOVICI, Cristina (Institutul de Chimie, Academia de Ştiinţe a Moldovei, 2019)
    There is an increased interest for sources of natural antioxidants such as carotenoids in order to enrich food products to increase the product shelf life. The rosehip berries (Rosa Canina) are natural concentrate of ...
  • Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; RADU, Oxana; COVALIOV, Eugenia; POPOVICI, Violina; SIMINIUC, Rodica (Czech Academy of Agricultural Sciences, 2022)
    This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in ...
  • Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; Cătălina NEGOIŢA, Cătălina; SIMINIUC, Rodica; CHIRSANOVA, Aurica; REŞITCA, Vladislav; ŢURCANU, Dinu (MDPI (Basel, Switzerland), 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 ...
  • 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 sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality 
    COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (Galati University Press, 2021)
    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 yogurt. For this, yogurt samples were prepared with ...
  • Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality 
    COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (University Dunarea de Jos, Galati, 2021)
    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 ...
  • Incorporation of sweet pepper extracts to improve thermal stability of vegetable oil mixtures 
    CAPCANARI, Tatiana (University Publishing House of Suceava, 2011)
    Sweet pepper is known not only for taste, aroma and flavor, but also for antioxidant effects and properties. Sweet pepper contains phenolic substances such as phenolic acids, flavonoids, phenolic diterpenes and volatile ...
  • The particularities of palm oil consumption in the Republic of Moldova 
    RADU, Oxana; CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica (Ştefan cel Mare University, Suceava, 2023)
    Due to palm oil's availability, stability, and relative safety, it is now widely used in the production of bakery, confectionery, dairy and sausage products, etc. The wide range of these goods on the local market has ...
  • Pastry sauce with carob (Ceratonia siliqua) powder 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; RADU, Oxana; SIMINIUC, Rodica (National University of Food Technologies, Kiev Ukraine, 2022)
    The present research discusses the carob pastry sauce production without sugar addition and highlighting its functional and physico-chemical properties. The incorporation of carob pod or bean powder in pastry sauces to ...
  • Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder 
    POPOVICI, Violina; RADU, Oxana; HUBENIA, Viacheslav; COVALIOV, Eugenia; CAPCANARI, Tatiana; POPOVICI, Cristina (National University of Food Technologies, Ukraine, 2019)
    The purpose of research was to evaluate the physico-chemical and sensory paramenters of functional confectionery products with rosehip powder. In research Rosa Canina harvested in the Republic of Moldova (Central region) ...
  • Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova 
    CHIRSANOVA, Aurica; CAPCANARI, Tatiana; BOISTEAN, Alina; SIMINIUC, Rodica (Scientific Research Publishing Inc., 2021)
    There are many studies that compare the quality and biological characteristics of honey with distinct geographical and botanical origins. However, the physico- chemical and biological properties of different types of honey ...

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