This article presents results about production of Chardonnay low alcohol wines using Pro Restart 43® - immobilized yeasts, wild yeasts and EZFERM 44 - active dry yeast at the combined alcoholic fermentation processes.

The present study analyses the influence of different phases of the technological process for the fabrication of the product “grated apples for pie”, on the ascorbic acid content. Other related parameters have also been ...

The concern of the population for the rational and healthy food has led to an increased consumption of products based on cereals, especially those with high content of fiber and products with low energy consumption. Research ...

The problem to justify the influence of low–frequency mechanical vibrations on external mass transfer under the conditions of vibroextraction from plant raw materials and establish the regularities of its change depending ...

As the food moisture has different forms of communication, requiring the large amounts of energy for their destruction, we attempted to simulate the optimization of energy supply and to present it as a function of the ...

În lucrare se prezintă cercetările proprietăţilor tehnologice ale crupelor de porumb. Ne–am propus să urmărim extracţia de crupe la măcinarea hibridului de porumb “Porumbeni–351” din subspecia Zea Mays Indurata, conţinutul ...

It was found that the degree of water and fat retention increases with the rate of incorporation of chickpea flour. Mass losses during cooking cutlets with added chickpea flour are 20-27% and are smaller than those of the ...