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Browsing Facultatea Tehnologia Alimentelor by Author "DESEATNICOV, O."

Browsing Facultatea Tehnologia Alimentelor by Author "DESEATNICOV, O."

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  • Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen 
    GROSU, C.; BOAGHI, E.; SIMINIUC, R.; DESEATNICOV, O.; REŞITCA, V. (Tehnica UTM, 2016)
    The appearance of food products is determined visually and includes color, brightness, shape, opacity and transparency. Walnut grits are in the form of coarse flour yellowish-gray to brown up. Therefore its use as a food ...
  • Efficiency of iron in fortified bread 
    CIOBANU, C.; DESEATNICOV, O. (Tehnica UTM, 2016)
    The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. ...
  • The impact of different drying methods on pears quality 
    GUŢUL, A.; MELENCIUC, M.; SUHODOL, N.; BERNIC, M.; DESEATNICOV, O. (Tehnica UTM, 2016)
    Processed pears present a worldwide consumed product. This paperwork presents an impact analysis of different dehydrating methods on pears quality indices. There was made a comparative appreciation of dried by different ...
  • 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.

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