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Browsing Articole ştiinţifice by Author "BAERLE, Alexei"

Browsing Articole ştiinţifice by Author "BAERLE, Alexei"

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  • Algorithm of anti-scientific myths refutation by scaling of the typical tasks and experiments in chemistry 
    BAERLE, Iulia; BAERLE, Alexei (Institute of Chemistry, Chisinau, AŞM, 2022)
    Algorithm of anti-scientific myths refutation by scaling of the typical tasks and experiments in chemistry „Official science would not tell this” – is an intriguing phrase, widely used by... “modern” promoters of the ...
  • Biochemical aspects of walnut dairy free milk 
    POPOVICI, Cristina; BAERLE, Alexei; TATAROV, Pavel (Ruse University, Bulgaria, 2017)
    Dairy-free milks are finding an audience in Europe, despite consumption still ranking well below the US. The market has increasingly benefited in recent years from the perceived health and taste benefits of non-dairy ...
  • Carotene stability in the oil composition based on walnut oil (Juglans Regia L.) 
    RADU, Oxana; DIMOVA, Olga; POPOVICI, Cristina; BAERLE, Alexei (National University of Food Technologies, Kiev, 2017)
    The ratio of unsaturated/saturated fatty acids in cold pressed walnut oil (Juglans Regia L.) is twice as high as in olive one [1, 2]. The degradation rate of vegetable oils rich in polyunsaturated fatty acids can be reduced ...
  • Chalchonic profile of yellow food powder-form pigment, obtained from safflower petals 
    SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel; MACARI, Artur; RUGINA, Dumitrița; RANGA, Floricuța (Galati University Press, 2021)
    The aim of this work was to establish the relationship of yellow compounds in new powder-form food pigment, obtained by our process [Patent MD-1453, BOPI 2020, 8, 59. Process for producing dyes from Safflower]. Powder-form ...
  • Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil 
    POPOVICI, Cristina; BAERLE, Alexei; TATAROV, Pavel (Національний університет харчових технологій, Київ, 2019)
    Properties of cold pressed walnut oil were monitored under storage conditions of darkness and room temperature over 2 months. Accordingly to the independent spectral and analytical data, DLTP which has been added in the ...
  • Electrophoresis of oil-containing edible microcapsules with protein-polyuronic shells 
    BAERLE, Alexei; DIMOVA, Olga; ZADOROJNAI, Larisa; TATAROV, Pavel; ZENKOVICH, Alla (National University of Food Technologies, Ukraine, 2014)
    The aim of this work is to determine the sign of the charge of microcapsules shells, containing oil composition and to estimate stability of microcapsules with different diameters in the electric field. Materials and ...
  • The influence of biologically active substances from walnuts pellicula on the quality of kernels 
    PODREZ, Anastasia (Stefan cel Mare University of Suceava, Romania, 2020)
    Walnuts are exposed to the risk of oxidative damage, during storage and transportation, this causes an external change. Walnuts become brown and bitter. Phenolic compounds that are contained in high amounts in the pellicle ...
  • The influence of sea buckthorn puree on the oxidation process of lipids in mayonnaise 
    DIANU, Irina; MACARI, Artur; BAERLE, Alexei; NETREBA, Natalia; BOEŞTEAN, Olga; SANDU, Iuliana; CUŞMENCO, Tatiana (Galaţi University Press, 2023)
    In the presented work, samples of mayonnaise with partial replacement of vinegar by sea buckthorn puree in concentrations of: 3%, 5%, 7% were investigated during storage. During 28-day storage of mayonnaise samples with ...
  • An integrated approach for walnuts industrial processing 
    POPOVICI, Cristina; TIŢA, Mihaela Adriana; BAERLE, Alexei (Ruse University, Bulgaria, 2020)
    Walnut is a crop of a high economic interest for the food industry. Their major constituents are tryglicerides, in which monounsaturated (oleic acid mainly) and polyunsaturated fatty acids (linoleic and α – linolenic acids) ...
  • The methodological aspects of teaching thermodynamics: from civic education to new understanding of carbon footprint 
    BAERLE, Alexei; BAERLE, Iulia (Academy of Sciences of Moldova, 2017)
    Thermodynamics gives a numerical interpretation of environmental processes. We believe that the complete removing of this key section of chemistry from national school curriculum is inadmissible and unfounded. Objectives: ...
  • Modificarea raportului compușilor biologic activi din pelicula miezului de nucă în dulciuri 
    BANTEA-ZAGAREANU, Valentina; SANDU, Iuliana; BAERLE, Alexei (Universitatea de Stat "Bogdan Petriceicu Hasdeu", Cahul, 2022)
    Cu scopul extinderii gamei de produse fortificate cu valoare biologică sporită, în absența completă a aditivilor sintetici în compoziția rețetei, la fabricarea dulciurilor s-a adăugat colorantul natural brun obținut din ...
  • Phase diagram of gelatine-polyuronate colloids: its application for microencapsulation and not only 
    BAERLE, Alexei; DIMOVA, Olga; URUMOGLOVA, Irina; TATAROV, Pavel; ZADOROJNAI, Larisa (Institutul de Chimie al AŞM, 2016)
    Phase state and the charge of colloidal particles in the gelatine-polyuronate system were studied. A method for comparative evaluation of molecular weight of colloids by means of viscosimetric measurements and electrophoresis ...
  • Properties of winemaking by-products of Feteasca Neagra grape seeds 
    GUREV, Angela; DRAGANCEA, Veronica; BAERLE, Alexei; NETREBA, Natalia; BOESTEAN, Olga; HARITONOV, Svetlana; GAINA, Boris (Institute of Chemistry, Academy of Sciences of Moldova, 2022)
    The aim of this study was to perform a quantitative and qualitative assessment of the biologically active compounds in winemaking by-products. The properties of the lipophilic and hydrophilic extracts from the seeds recovered ...
  • Quality changes in oil of walnut (Juglans Regia L.) During storage 
    TATAROV, Pavel; SANDULACHI, Elisaveta; IVANOVA, Raisa; BAERLE, Alexei (University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad”, Iaşi, 2017)
    The purpose of investigation was to appreciate the changes in quality of walnut oil obtained by cold pressing of kernels. The kinetics of chemical reactions of oil oxidation was studied. The accumulation of the primary and ...
  • Radical Scavenging Capacity of Walnut Oil: Effect of some Antioxidants on Storage Period 
    POPOVICI, Cristina; BAERLE, Alexei; RADU, Oxana; TATAROV, Pavel (National University of Food Technologies, Kiev, 2016)
    Among the nuts, walnut is characterized by its important amount of oil (60-65% of flesh weight). The oil extracted from walnut exhibits high contents of polyunsaturated fatty acids ω-6 (linoleic acid) and ω-3 (linolenic ...
  • Smart technology for obtaining of natural yellow food colorants from Safflower 
    BAERLE, Alexei; SAVCENCO, Alexandra; POPESCU, Liliana; TATAROV, Pavel (Alma Mater" Publishing House, Bacau, 2021)
    This work deals with obtaining of natural yellow food colorant from petals of Safflower (Carthamus Tinctorius L.). Our goal is to improve safety and biological value of protein-reach foods using natural yellow colorants, ...
  • Some identified biologically active compounds from the walnut kernel’s pellicle: wastes? 
    SANDU, Iuliana; BAERLE, Alexei; RANGA, Floricuța; RUGINA, Dumitrița; PÎNTEA, Adela; PATRAS, Antoanela (Galati University Press, 2021)
    The purpose was to detect substances that cause the gradual blackening of walnut kernels. The polyphenols from kernel's pellicle (walnuts of “Kogălniceanu” variety) were supposed to exhaustive ultrasonically-assisted ...
  • Stability limits of a red Carthamin–cellulose complex as a potential food colourant 
    BAERLE, Alexei; SAVCENCO, Alexandra; TATAROV, Pavel; FETEA, Florinela; IVANOVA, Raisa; RADU, Oxana (The Royal Society of Chemistry, 2021)
    This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L.
  • State of carthamin in water and steam extracts of safflower (Carthamus Tinctorius L.) petals 
    SAVCENCO, Alexandra; BAERLE, Alexei (Slovak University of Agriculture in Nitra, 2019)
    The chemical structure and high polarity of carthamin, a red dye from Safflower, was reliably proven by numerous investigations using thin-layer and HPLC chromatography, HNMR, and C-NMR. At the same time, some reputable ...
  • Three-step strategy for obtaining of biologicaly active substances and functional biopolymers from oilseed pomaces 
    BAERLE, Alexei; SANDU, Iuliana; MACARI, Artur; RADU, Oxana ("Alma Mater" Publishing House, Bacau, 2021)
    The purpose of this work is to develop a universal and optimal strategy for the complete extraction of valuable compounds from oil cakes. Freshly squeezed oilseed cakes obtained from oilseeds (walnuts, flaxseed) after cold ...

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