Articole din publicaţii internaţionale: Recent submissions

  • POPOVICI, Cristina M.; PAPAIOANNOU, Emmanouil H.; TATAROV, Pavel Gh. (Galati University Press, 2021)
    This research reviews a comprehensive approach for the development of walnut-based foods. Potentially walnuts were used to obtain these foods, not only able to exert health benefits, but also as an alternative to other ...
  • DODON, Adelina; BANTEA-ZAGAREANU, Valentina; GUREV, Angela (Galati University Press, 2021)
    The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production ...
  • BULGARU, Viorica; SANDULACHI, Elizaveta; CUȘMENCO, Tatiana (Galati University Press, 2021)
    In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic ...
  • POPESCU, Liliana; STURZA, Rodica; COJOCARI, Daniela (Galati University Press, 2021)
    Alternative preservation techniques using naturally derived ingredients are being investigated in cheese making, with the use of spices and herbs, attracting even more interest. Satureja hortensis L. extract was used in ...
  • SANDU, Iuliana; MACARI, Artur; NETREBA, Natalia; BOESTEAN, Olga; SANDULACHI, Elisaveta; DIANU, Irina (Galati University Press, 2021)
    The article presents the results of analyses of several new varieties of sea- buckthorn growing in the Republic of Moldova - Hergo, Mr. Sandu, Pomorancevaia, Roori, Seirola and their qualitative indicators are defined: a ...
  • RADU, Oxana N.; BAERLE, Alexei V.; CAPCANARI, Tatiana N.; TATAROV, Pavel Gh. (Galati University Press, 2021)
    The replacing of traditional lipids with walnut oil (Juglans regia L.) containing up to 83% polyunsaturated fatty acids could become a new trend in the food industry. On the other hand, the use of lipids in the form of ...
  • RADU, Oxana N.; CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; COVALIOV, Eugenia F.; POPOVICI, Violina Ar. (Galati University Press, 2021)
    Iodine is one of the vital microelements with high biological activity, 90% of which is provided by the use of products rich in iodine. The problem of iodine deficiency is especially relevant in the Republic of Moldova, ...
  • TURCULET, Nadejda; GHENDOV-MOSANU, Aliona; STURZA, Rodica; MACARI, Artur; BALAN, Greta; COJOCARI, Daniela (Galati University Press, 2021)
    The aim of the study was to investigate the influence of total carotenoid content in sea buckthorn powder on pathogenic bacteria Bacillus subtilis. The antimicrobial effect of the sea buckthorn powders was determined in ...
  • POPOVICI, Violina; COVALIOV, Eugenia; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina; GUTIUM, Olga (Galati University Press, 2021)
    The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation ...
  • BOESTEAN, Olga; NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica (Galati University Press, 2021)
    The research is focused on the capitalization of phytonutrients from grape seeds in the form of natural food additives. The physico-chemical indicators of seeds were determined and the properties of the powder were studied ...
  • SANDU, Iuliana; BAERLE, Alexei; RANGA, Floricuța; RUGINA, Dumitrița; PÎNTEA, Adela; PATRAS, Antoanela (Galati University Press, 2021)
    The purpose was to detect substances that cause the gradual blackening of walnut kernels. The polyphenols from kernel's pellicle (walnuts of “Kogălniceanu” variety) were supposed to exhaustive ultrasonically-assisted ...
  • SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel; MACARI, Artur; RUGINA, Dumitrița; RANGA, Floricuța (Galati University Press, 2021)
    The aim of this work was to establish the relationship of yellow compounds in new powder-form food pigment, obtained by our process [Patent MD-1453, BOPI 2020, 8, 59. Process for producing dyes from Safflower]. Powder-form ...
  • DRUŢĂ, Raisa; COVACI, Ecaterina; STURZA, Rodica; SUBOTIN, Iurie (Galati University Press, 2021)
    A study on the process of forced oxidation of grape seed oils, walnuts and corn in the presence of hydrogen peroxide and Cu (II) ions was realized. The thermooxidation of the oil caused a significant decrease in the ...
  • SIMINIUC, Rodica (Galati University Press, 2021)
    The results of the study highlighted several alternative therapeutic strategies for ensuring food safety in the gluten-free diet, focused on various areas of research: DNA bioengineering, enzyme therapy, biotechnological ...
  • GUTIUM, Olga; CIUMAC, Jorj; SIMINIUC, Rodica; GROSU, Carolina; COVALIOV, Eugenia; POPOVICI, Violina (Galati University Press, 2021)
    The aim of this study was to investigate the impact of partial substitution of wheat flour with chickpea flour and to investigate the effect of composite wheat and chickpea flour (Cicer arietinum L.) on the baking process ...
  • COVALIOV, Eugenia; GUTIUM, Olga; BABCENCO, Coralia; CAZAC, Viorica (Galati University Press, 2021)
    The traditional Moldovan cuisine is rich of different herbs which have been used as food ingredients in salads, soups, pies or main courses in fresh or dried forms since ancient times. The most consumed spring herbs are ...
  • GROSU, Carolina; COVALIOV, Eugenia; SIMINIUC, Rodica; GUTIUM, Olga (Galati University Press, 2021)
    The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia ...
  • SUHODOL, Natalia; COVALIOV, Eugenia; CHIRSANOVA, Aurica; RESITCA, Vladislav; DESEATNICOVA, Olga (Galati University Press, 2021)
    The aim of this research is to obtain functional pastry products with quince paste as texture agent. The paper presents functional pastry preparations with the addition of quince paste, which come to diversify the range ...
  • COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (Galati University Press, 2021)
    In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yogurt. For this, yogurt samples were prepared with ...
  • GHENDOV-MOSANU, Aliona; PATRAS, Antoanela; LUNG, Ildico; OPRIS, Ocsana-Ileana; SORAN, Maria-Loredana; STURZA, Rodica (Galati University Press, 2021)
    Ultrasonication is an efficient technique for extracting intracellular bioactive compounds from the plant matrix. The red grape marc from the "Isabella" variety was used for the research. The influence of the duration of ...

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