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.

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 ...

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.

The fungus Botrytis cinerea attacks grape berries with the so-called “noble rot”. After the rot attacks the grapes, it begins to dry gradually out. They have turned into shriveled balls covered in fluffy mold. This fungus ...

The research is devoted to create new functional products using bioactive compounds extracted from local plant materials. The technology of a pastry sauce based on Carob pods with no added sugar has been developed. Carob ...

The aim of this research was to determine the influence of solvent composition and extraction temperature on the yield of phenolic compounds and antioxidant activity in grape marc extracts.

The problem imposed by this research is to identify the impact of some physico-chemical indices on the formation of the texture of goat milk yogurt resulting from the fact that it forms a weaker lactic gel compared to cow ...

The purpose of this paper is to determine the way of colloidal stabilization and decrease the oxidation level of young white wine, keeping its fresh character.

Chia seeds (Salvia hispanica L.) come from a biennial plant crop that belongs to the mint family (Labiatae) and is considered a pseudo cereal, the seeds have a high oil content, they contain between 25% and 40% fat and are ...

This research demonstrates the possibility to use hawthorn lipophilic extracts in the high lipid content food products production. An important fact is the possibility to use natural antioxidants obtained from local berries ...