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Browsing Facultatea Tehnologia Alimentelor by Author "SIMINIUC, R."

Browsing Facultatea Tehnologia Alimentelor by Author "SIMINIUC, R."

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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 ...
  • Influenţa gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz 
    SIMINIUC, R.; COŞCIUG, L.; GROSU, C.; GUTIUM, O. (Tehnica UTM, 2016)
    In developing gluten-free bakery products hydrocolloids involvement is essential, since lack of gluten in those products required the use improvers for the development of complex matrices with sufficient viscoelastic ...
  • Proprietățile funcționale ale făinii de năut (Cicer arietinum L) 
    GUTIUM, O.; CIUMAC, J.; SIMINIUC, R. (Tehnica UTM, 2016)
    Au fost determinate proprietățile funcționale ale făinii de năut – capacitatea de absorbție a apei, a grăsimilor, de spumare și de emulsificare care sînt semnificativ influențate de prezența în mediul apos a cosolvaților ...
  • Quality indexes of spontaneous flora sourdough of different flours 
    SIMINIUC, R.; COŞCIUG, L.; RUBŢOV, S.; BALAN, I.; VIDRAŞCO, A. (Technical University of Moldova, 2014)
    Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological ...

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