Browsing 2022 by Author "GHENDOV-MOSANU, Aliona"

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  • The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace 
    DRAGANCEA, Veronica; GUREV, Angela; CEȘCO, Tatiana; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional ...
  • Chemical characterization of alginate-encapsulated plant extracts 
    POPESCU, Liliana; SORAN, Maria-Loredana; LUNG, Ildiko; OPRIŞ, Ocsana; KACSO, Irina; CIORÎŢĂ, Alexandra; GHENDOV-MOSANU, Aliona; MACARI, Artur; BARBAROȘ, Maria- Marcela; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    In this study, hydroethanolic extracts of three species of plants: basil (Ocimum basilicum), rosemary (Rosmarinus officinalis) and summer savory (Satureja hortensis) were encapsulated in sodium alginate using the drop ...
  • Evaluation of antioxidant activity in vitro of donuts enriched with berry powder 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    Nowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat ...
  • Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour 
    ȘAITAN, Olesea; ȚARNĂ, Ruslan; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    There was studying the influence of sourdough with different content of brewer's spent grain on the microbiological safety of wheat bread during storage. Analyzing the results obtained, it was found that the first signs ...
  • Quality indices of vegetable sponge-type confectionery products, obtained from aquafaba 
    MAZUR, Mihail; CELAC, Valentin; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of this study was to develop the technology for manufacturing vegetable sponge cake based on chickpea boiling water, used as a foaming agent. For this research, 3 domestic chickpea varieties Ovidel, BotnașiIchel ...
  • The reduction of contamination of bakery products with bacillus subtilis 
    TURCULEȚ, Nadejda; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    The purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these ...
  • Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways 
    CEȘKO, Tatiana; GUREV, Angela; DRAGANCEA, Veronica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of the research was to study the influence of microwave assisted extraction (MAE) and ultrasound (UAE) conditions on the physicochemical characteristics and yield of pectin obtained from apple pomace of the "Gold ...

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