IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Facultatea Tehnologia Alimentelor by Author "GHENDOV-MOŞANU, A."

Browsing Facultatea Tehnologia Alimentelor by Author "GHENDOV-MOŞANU, A."

Sort by: Order: Results:

  • Jam processing effects on ascorbic acid, phenolic compounds and enzymatic activities in sour cherry fruits 
    BĂETU, A.-L.; PATRAŞ, A.; BĂETU, M.; GHENDOV-MOŞANU, A. (2016)
    Sour cherries are rich in bioactive compounds. The present study aims to research the stability of ascorbic acid and the dynamics of total phenolic and flavonoid contents, as well as some enzymatic activities (ascorbate ...
  • Stability of ascorbic acid during apple processing 
    BARCAN (BĂETU), A.-L.; PATRAŞ, A.; STURZA, R.; GHENDOV-MOŞANU, A.; BĂETU, M. (Technical University of Moldova, 2014)
    The present study analyses the influence of different phases of the technological process for the fabrication of the product “grated apples for pie”, on the ascorbic acid content. Other related parameters have also been ...
  • The use of plant oil extracts for the enhancement of bread microbiological safety 
    GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
    This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...

Search DSpace


Browse

My Account