The objectives of the research presented in this paper are the development of a methodology for implementing membrane computing models in reconfigurable hardware architectures oriented towards processing data flow that can ...
The aim of the scientific research was to develop the manufacturing technology of glazed sweet gingerbreads with the use of rosehip fruit (Rosa canina L.) powder additions to diversify the range of functional products. The ...
The purpose of this paper is to carry out a detailed study of sulfur dioxide (SO2), copper (Cu2+) and iron (Fe3+) ions distribution and concentrations in wine throughout different stages of the winemaking process.
The purpose of this paper relies on the quantification and selection of indigenous flora from the Ștefan Vodă wine-growing region in order to produce experimental dry white and red wines. For scientific purposes, the study ...
Wine is a dynamic system whose redox balance evolves throughout production and maturation. One of the main factors regulating the balance of this system is the presence of oxygen; the redox potential makes it possible to ...
The research was focused on the analysis of the local white grape variety Viorica from the Purcari area, which analysed the grapes and wine obtained from the 2020 and 2022 harvests. Orange wines are produced according to ...
This article focuses on examining the morphological structure and characteristics of three typically cultivated biomasses in Moldova, on both the left and right banks of the Prut River: lean, white buckthorn, and miscanthus. ...
SAVCENCO, Alexandra; NETREBA, Natalia; BANTEA-ZAGAREANU, Valentina(Galaţi University Press, 2023)
The main physico-chemical parameters of fruits of jujube varieties Ta-Yang-Zao and Ya-Zao, selected in the course of research on an experimental plot of gardening in the Denchen district, the Republic of Moldova, were ...
SAVCENCO, Alexandra; BAERLE, Alexei(Slovak University of Agriculture in Nitra, 2019)
The chemical structure and high polarity of carthamin, a red dye from Safflower, was reliably proven by numerous investigations using thin-layer and HPLC chromatography, HNMR, and C-NMR. At the same time, some reputable ...
MASHCENKO, Natalia; RUSU, Maia; GUREV, Angela(Slovak University of Agriculture in Nitra, 2019)
Potentially promising are plants with a high content of phenol compounds, which include the Plantaginaceae family, representative of the wild flora of Moldova, due to their significant physiological activity. The influence ...
TATAROV, Pavel; SANDULACHI, Elisaveta; IVANOVA, Raisa(Slovak University of Agriculture in Nitra, 2019)
The purpose of this investigation was to study the dynamics and kinetics of the polyunsaturated fatty acid oxidation processes; and analysis of the formation of primary and secondary oxidation compounds.
The purpose of the work is establishing the theoretical and practical principles of obtaining and stabilizing dyes, antioxidants and preservatives of natural origin by elucidating chemical, physicochemical and biochemical ...
In laboratory conditions, three samples of dry white wine of the European Aligote grape variety were studied, produced by three different processes respecting the entire technological process: I – classical method without ...
Research aimed to obtain a functional drink based on triticale species, with the optimization of its biological potential by the administration of some functional components.
The goal of this work was development and testing of a fast and efficient Real Time Polymerase Chain Reaction (RT-PCR)-based method for easy detection of Pediococcus spp. strains in wine in the early stages of wine spoilage. ...
The aim of the research was the elaboration of the technology for the confectionery masses manufacture with extracts and powders from chokeberry and sea buckthorn fruits for the substitution of synthetic dyes.
It has been done a review of the most relevant publications of scientific literature in the country and abroad using the databases PubMed, EMBASE, Google scholar, virtual health library (LILACS, SCIELO) and Science Direct ...
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 ...
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 ...
This study was aimed to evaluate the effect of Jerusalem artichoke flour (JAF) addition in yoghurt compositions. Jerusalem artichoke flour was used up to 2% to improve the nutritional status of yoghurt.