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

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

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  • Aspects of walnut oil (Juglans Regia L.) Application for new functional products obtaining 
    RADU, Oxana N.; BAERLE, Alexei V.; CAPCANARI, Tatiana N.; TATAROV, Pavel Gh. (Galati University Press, 2021)
    The replacing of traditional lipids with walnut oil (Juglans regia L.) containing up to 83% polyunsaturated fatty acids could become a new trend in the food industry. On the other hand, the use of lipids in the form of ...
  • Consumer behavior related to iodine-rich foods intake in the Republic of Moldova 
    RADU, Oxana N.; CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; COVALIOV, Eugenia F.; POPOVICI, Violina Ar. (Galati University Press, 2021)
    Iodine is one of the vital microelements with high biological activity, 90% of which is provided by the use of products rich in iodine. The problem of iodine deficiency is especially relevant in the Republic of Moldova, ...
  • Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives. A review 
    CAPCANARI, Tatiana N.; COVALIOV, Eugenia F.; NEGOIȚA, Сătălina Iu. (V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 2024)
    This review is devoted to an analysis of the hemp (Cannabis sativa L.) seeds’ nutritional aspects and food production perspectives, that can become a valuable source of multifunctional components for functional food ...
  • Innovation strategies of functional plant milk production based on hemp (Cannabis sativa L.) seeds 
    CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; RADU, Oxana N.; STURZA, Rodica Al. (Galati University Press, 2021)
    The technology of functional plant-milk has been developed based on hemp (Cannabis sativa L.) seeds of local origin. As a result of physicochemical studies of the developed plant milk, it was revealed that hemp seed milk ...
  • Lactose free yogurt technology development for personalized nutrition 
    CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; SIMINIUC, Rodica I. (Galati University Press, 2021)
    A technology for lactose-free milk producing was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed: of animal and vegetable origin of the following ...

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