Browsing EUROINVENT by Author "PALADI, Daniela"

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  • Beverage emulsion from walnuts Juglans regia L. 
    POPOVICI, Cristina; BAERLE, Alexei; PALADI, Daniela; CAPCANARI, Tatiana; TATAROV, Pavel (Romanian Inventors Forum, 2019)
    Current research is devoted to develop technology of walnut beverage emulsion production and to analyse its chemical composition, basic quality properties as well as microstructure and rheological behavior in terms of storage.
  • Biological value modification of fruit jam with reduced saccharine content during storage 
    TATAROV, Pavel; PALADI, Daniela (Romanian Inventors Forum, 2010)
    The physico-chemical characteristics of jam, with reduced saccharine content, that influence the modification of biological value and finite products’ quality over time, were identified. The nutritive value of jam influenced ...
  • Mayonnaise - type food emulsions with high biological value 
    CAPCANARI, Tatiana; POPOVICI, Cristina; PALADI, Daniela (Romanian Inventors Forum, 2019)
    Current research is devoted to develop technology of obtaining food emulsions such as mayonnaise from vegetable oils of the sunflower and grape seed with a high biological value. This research aimed to determine optimum ...
  • Procedure of obtaining food composition from plums and chokeberries 
    TATAROV, Pavel; MACARI, Artur; PALADI, Daniela (Romanian Inventors Forum, 2009)
    The procedure includes the preparation of fruit and saccharose compound, boiling, packaging and pasteurization. The plums compound is prepared in a 1: 0.2…0.4 ratio for chokeberry and the antiradical activity of antioxidants ...
  • Procedure of obtaining jam and comfiture from fruits and berries with programmed sweet taste grade 
    TATAROV, Pavel; PALADI, Daniela (Romanian Inventors Forum, 2009)
    The procedure includes the preparation, compound boiling (raw material, saccharose and jellification agent), assembling and pasteurization of the finite product. A product with programmed sweet taste grade in the limits ...
  • Procedure of obtaining jam and comfiture from fruits and berries with reduced saccharose content 
    TATAROV, Pavel; SANDULACHI, Elizaveta; PALADI, Daniela; TARÎTA, Vasile; MACARI, Artur; FLOREA, Diana (Romanian Inventors Forum, 2009)
    The procedure includes the preparation, partial dehydration of raw material (16…22% of dry soluble substances), adding 30…50 parts of saccharose mass to 100 parts of dehydrated raw material mass, jellification substances ...

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