IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Facultatea Tehnologia Alimentelor by Author "BAERLE, A."

Browsing Facultatea Tehnologia Alimentelor by Author "BAERLE, A."

Sort by: Order: Results:

  • Influence of composition and heat treatment on technological parameters of liver pate 
    GORNEȚ, V.; BAERLE, A.; TATAROV, P.; SUBOTIN, I. (Tehnica UTM, 2016)
    The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein ...
  • Innovation strategies to walnut milk production 
    POPOVICI, C.; BAERLE, A.; TATAROV, P. (Tehnica UTM, 2016)
    The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially ...
  • Produse funcţionale de cofetărie cu adaos de ovăz şi miere 
    GORIC, Maria (Universitatea Tehnică a Moldovei, 2019)
    Целью работы является разработка научных и технологических основ для получения качественных кондитерских изделий (маффинов) с функциональными добавками на основе овса и мёда.
  • Raw-dried salami: influence of initial composition for acceleration of drying 
    MACARI, A.; ILI, V.; BAERLE, A.; MARDAR, M. (Tehnica UTM, 2016)
    Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such ...

Search DSpace


Browse

My Account