Articole ştiinţifice: Recent submissions

  • Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity 
    GHENDOV-MOSANU, Aliona; COJOCARI, Daniela; BALAN, Greta; PATRAS, Antoanela; LUNG, Ildiko; SORAN, Maria-Loredana; OPRIŞ, Ocsana; CRISTEA, Elena; STURZA, Rodica (MDPI (Basel, Switzerland), 2022)
    The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc—a by-product of the wine industry. The influence of temperature, specifically 30 _C, 45 _C and 65 _C, ...
  • Quality characteristics and antioxidant activity of goat milk yogurt with fruits 
    CUȘMENCO, Tatiana; BULGARU, Viorica (Ukrainian National University of Food Technologies, 2020)
    The aim of the research was to evaluate the physico-chemical, microbiological sensory characteristics and antioxidant potential of goat milk yogurt with fruits.
  • 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. ...
  • Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef 
    BULGARU, Viorica; POPESCU, Liliana; NETREBA, Natalia; GHENDOV-MOSANU, Aliona; STURZA, Rodica (MDPI (Basel, Switzerland), 2022)
    The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative ...
  • Evolution of Physico-chemical Indices and Functional Properties of Fruit Yogurt during Storage 
    BULGARU, Viorica; CUȘMENCO, Tatiana; SANDULACHI, Elisaveta; MACARI, Artur; STURZA, Rodica (Acta Scientific Publications OPC Private Limited, 2021)
    In the context of the current trend of consumers to consume foods as natural as possible, increasing the nutritional and biological value of yogurt by using raw materials (goat’s milk and fruit) with a well-balanced chemical ...
  • Eliminating the pinking effect in wines using activated charcoal 
    SCUTARU, Iurie; SCLIFOS, Aliona; PUȘCĂ, Ion (Galaţi University Press, 2023)
    The use of reducing technologies in the production of white wines, aimed at preserving varietal aromas, fruitiness, and freshness while preventing their oxidation, may have an unexpected impact on their visual appearance ...
  • The efficiency of experimental activated carbons from vegetable waste in reducing the risk of oxidation in white grape musts 
    SCUTARU, Iurie; SCLIFOS, Aliona; MOGA, Georgeta (Galaţi University Press, 2023)
    The study used musts obtained from healthy grapes and grapes infected with mold from both local white grape varieties (Feteasca Regală, Viorica, Legenda) and European varieties (Sauvignon Blanc, Pinot Gris), from different ...
  • Evaluation of antioxidant activity and bioaccessibility of poliphenolic compounds of yogurt enriched by alginate-encapsulated basil extracts 
    POPESCU, Liliana; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Galaţi University Press, 2023)
    In this study, alginate-encapsulated basil extracts were added to yogurt in order to obtain products with functional properties. Yogurt samples with alginate-encapsulated basil extracts were subjected to the process of ...
  • Antioxidant activity of bakery products with prophylactic effect 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina (Galaţi University Press, 2023)
    It has been demonstrated that Spirulina-based preparations possess the ability to protect food products from microorganisms in the process of preserving them and ensure increased viability and the preservation of morphocultural ...
  • The study of the vineyard variety - Merlot from different vineyard areas 
    GOGU-TIMERCAN, Diana; SCLIFOS, Aliona; SCUTARU, Iurie; COVACI, Ecaterina (Galaţi University Press, 2023)
    Red Merlot grapes from the Nisporeni and Taraclia areas were used for research. The agrobiological, uvological, and microbiological composition of the Merlot grapes from the regions mentioned above was determined.
  • Valorisation of grape seed in the production of functional biscuits 
    CULEV, Vladimir; BOESTEAN, Olga; COVACI, Ecaterina; NETREBA, Natalia (Galaţi University Press, 2023)
    Under research laboratory conditions in the TPA department, when preparing experimental batches of crackers biscuits, the mass of wheat flour was partially replaced with that of grape seed (GSF) at the rate of 2 ÷8 % in ...
  • Effect of pectin extracted from apple pomace on the quality and biological value of fruit bars 
    CEȘKO, Tatiana; GUREV, Angela; DRAGANCEA, Veronica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Galaţi University Press, 2023)
    The aim of the research was to evaluate the effect of crude pectin extracted from apple pomace used as a binding and coating agent in the manufacture of fruit bars on their quality and biological value during 12-month storage.
  • Physico-chemical and sensory analysis of banana flour 
    PALADI, Daniela; MANEA, Andreea-Rafaela; MELENCIUC, Mihai; MIJA, Nina (Galaţi University Press, 2023)
    The flour was obtained by drying green bananas in a dehydrator at a temperature of 60 oC for 6-10 hours. Then it was analyzed physico-chemically by determining the content of polyphenols (80,16 g/100 g), titratable acidity ...
  • The influence of sea buckthorn puree on the oxidation process of lipids in mayonnaise 
    DIANU, Irina; MACARI, Artur; BAERLE, Alexei; NETREBA, Natalia; BOEŞTEAN, Olga; SANDU, Iuliana; CUŞMENCO, Tatiana (Galaţi University Press, 2023)
    In the presented work, samples of mayonnaise with partial replacement of vinegar by sea buckthorn puree in concentrations of: 3%, 5%, 7% were investigated during storage. During 28-day storage of mayonnaise samples with ...
  • Effect of grape skin incorporation on oxidative stability of ice cream 
    RUSEVA, Olga; COVALIOV, Eugenia; SUHODOL, Natalia; DESEATNICOVA, Olga; REŞITCA, Vladislav (Galaţi University Press, 2023)
    The paper explores the possibility of using grape skin powder as an addition to the production of ice cream.
  • The influence of additives on the aquafaba quality 
    BULGARU, Viorica; MAZUR, Mihail; STURZA, Rodica; GHENDOV-MOŞANU, Aliona (Galaţi University Press, 2023)
    Aquafaba is a plant-based by-product with special foaming and emulsifying properties obtained by boiling legumes. The quality of these properties depends a lot on the quality of the legumes soaking and boiling process. In ...
  • Legumes - potential source of animal origin raw materials replacement 
    BULGARU, Viorica; MAZUR, Mihail; ŞENSOY, İlkay; CELAC, Valentin; POPESCU, Liliana; STURZA, Rodica; GHENDOV-MOŞANU, Aliona (Galaţi University Press, 2023)
    The results obtained, regarding the chemical composition, demonstrated that all the analyzed legume varieties are potential sources of valuable macro and micronutrients. For chickpea and soybean, close values were obtained ...
  • The use of sea buckthorn in the manufacture of berry sauces 
    DIANU, Irina; NETREBA, Natalia; MACARI, Artur; BOESTEAN, Olga; SANDU, Iuliana (Galaţi University Press, 2023)
    We studied the possibility of obtaining sauces of three types based on local varieties of sea buckthorn.
  • 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. ...
  • 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 ...

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