• 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 ...
• Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces 

  COVALIOV, Eugenia; CAPCANARI, Tatiana; CHIRSANOVA, Aurica; POPOVICI, Violina; SIMINIUC, Rodica (Galaţi University Press, 2023)

  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.
• Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree 

  CUSMENCO, Tatiana; BULGARU, Viorica; MACARI, Artur; NETREBA, Natalia; SANDU, Iuliana; DIANU, Irina (Galaţi University Press, 2023)

  In the present research, yogurt was obtained from a mixture of cow's and goat's milk in a ratio of 1:1 with the addition of 10% aronia berries (Aronia melanocarpa, variety Nero), raspberry berries (Rubus idaeus, variety ...
• Method of increasing the safety and functional value of custard 

  NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica; BOESTEAN, Olga (Galaţi University Press, 2023)

  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 ...
• Performance computing based on nature-inspired models 

  MUNTEANU, Silvia; ABABII, Victor; SUDACEVSCHI, Viorica; BOROZAN, Olesea; LAȘCO, Victor ("Alma Mater" Publishing House, Bacau, 2023)

  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 ...

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