In the study, an integrated technological, physico-chemical and sensory approach was implemented to study the possibility of Sea buckthorn berries and quince fruits use in the production of sauce.

The functional value and safety of custard can be improved by using natural biocompatible additives, which will protect the product from microbiological risks and fat oxidation. The research conducted by the authors provided ...

The study on 2 groups of 25 chickens, divided into a control group and an experimental group, assessed the influence of ANCO®FIT – Poultry containing organic component, mineral component and. ANCO®FIT – Poultry was ...

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 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.

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 ...

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. ...

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 ...

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.

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 ...