Articole ştiinţifice: Recent submissions

  • Effect of pectin extracted from apple pomace on the quality and biological value of fruit bars 
    CEȘKO, Tatiana; GUREV, Angela; DRAGANCEA, Veronica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Galaţi University Press, 2023)
    The aim of the research was to evaluate the effect of crude pectin extracted from apple pomace used as a binding and coating agent in the manufacture of fruit bars on their quality and biological value during 12-month storage.
  • Physico-chemical and sensory analysis of banana flour 
    PALADI, Daniela; MANEA, Andreea-Rafaela; MELENCIUC, Mihai; MIJA, Nina (Galaţi University Press, 2023)
    The flour was obtained by drying green bananas in a dehydrator at a temperature of 60 oC for 6-10 hours. Then it was analyzed physico-chemically by determining the content of polyphenols (80,16 g/100 g), titratable acidity ...
  • 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 ...
  • Effect of grape skin incorporation on oxidative stability of ice cream 
    RUSEVA, Olga; COVALIOV, Eugenia; SUHODOL, Natalia; DESEATNICOVA, Olga; REŞITCA, Vladislav (Galaţi University Press, 2023)
    The paper explores the possibility of using grape skin powder as an addition to the production of ice cream.
  • The influence of additives on the aquafaba quality 
    BULGARU, Viorica; MAZUR, Mihail; STURZA, Rodica; GHENDOV-MOŞANU, Aliona (Galaţi University Press, 2023)
    Aquafaba is a plant-based by-product with special foaming and emulsifying properties obtained by boiling legumes. The quality of these properties depends a lot on the quality of the legumes soaking and boiling process. In ...
  • Legumes - potential source of animal origin raw materials replacement 
    BULGARU, Viorica; MAZUR, Mihail; ŞENSOY, İlkay; CELAC, Valentin; POPESCU, Liliana; STURZA, Rodica; GHENDOV-MOŞANU, Aliona (Galaţi University Press, 2023)
    The results obtained, regarding the chemical composition, demonstrated that all the analyzed legume varieties are potential sources of valuable macro and micronutrients. For chickpea and soybean, close values were obtained ...
  • The use of sea buckthorn in the manufacture of berry sauces 
    DIANU, Irina; NETREBA, Natalia; MACARI, Artur; BOESTEAN, Olga; SANDU, Iuliana (Galaţi University Press, 2023)
    We studied the possibility of obtaining sauces of three types based on local varieties of sea buckthorn.
  • The valorisation of garlic (Allium sativum) biologically active compounds 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; RADU, Oxana; CHIRSANOVA, Aurica (Galaţi University Press, 2023)
    The study emphasizes some physicochemical characteristics of garlic in terms of dry matter, sugar content, crude oil, pH, dry matter, ash, and some physical properties such as mass, length, width, and geometrical shape. ...
  • Cannabis sativa L. oil cake technological applications 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica; NEGOIȚA, Cătălina; SIMINIUC, Rodica (Galaţi University Press, 2023)
    A potential source of functional ingredients for the food industry are processed oilseeds. Currently, hemp (Cannabis sativa L.) seed oil cake is mainly used in feed production as an additive for farm animals feeding. At ...
  • Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; CHIRSANOVA, Aurica; POPOVICI, Violina; SIMINIUC, Rodica (Galaţi University Press, 2023)
    In the study, an integrated technological, physico-chemical and sensory approach was implemented to study the possibility of Sea buckthorn berries and quince fruits use in the production of sauce.
  • Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree 
    CUSMENCO, Tatiana; BULGARU, Viorica; MACARI, Artur; NETREBA, Natalia; SANDU, Iuliana; DIANU, Irina (Galaţi University Press, 2023)
    In the present research, yogurt was obtained from a mixture of cow's and goat's milk in a ratio of 1:1 with the addition of 10% aronia berries (Aronia melanocarpa, variety Nero), raspberry berries (Rubus idaeus, variety ...
  • Method of increasing the safety and functional value of custard 
    NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica; BOESTEAN, Olga (Galaţi University Press, 2023)
    The functional value and safety of custard can be improved by using natural biocompatible additives, which will protect the product from microbiological risks and fat oxidation. The research conducted by the authors provided ...
  • Эффективность препарата Сел-Плекс, содержащий органический селен, на рост и развитие цыплят-бройлеров 
    БАЛАНЕСКУ, Д.; БАЛАНЕСКУ, С.; ВОЙНИЦКИЙ, Е.; МАКАРЬ, В. (Поліський національний університет, Житомир, Украина, 2019)
    Опыт проведен на цыплятах бройлерах, двух групп – опытной и контрольной. Цыплятам опытной группы вместе с кормом вводили препарат Сел-Плекс (содержа-щий органический селен ) в дозе 0,4 кг/т комбикорма. Выявлено положительное ...
  • Influienţa prebioticului ANCO®FIT – Poultry asupra performanței de creștere și a indicilor sangvini la puii de carne COB 500 
    BALANESCU, S.; VOINIŢCHI, E.; ROSCA, I.; COCIU, V.; ZAITEVA, D. (Universitatea Agrară de Stat din Moldova, 2019)
    The study on 2 groups of 25 chickens, divided into a control group and an experimental group, assessed the influence of ANCO®FIT – Poultry containing organic component, mineral component and. ANCO®FIT – Poultry was ...
  • Eficacitatea unui prebiotic asupra performanței de creștere și a indicilor sangvini la puii de carne 
    VOINIŢCHI, Eugen (Universitatea Agrară de Stat din Moldova, 2019)
    The study on 3 groups of 100 chickens ROS 308, divided into a control group and an 2 experimental group, assessed the influence of Micofix Plus which contains a complex of 5 synergistic active components, as follows: mineral ...
  • Performance computing based on nature-inspired models 
    MUNTEANU, Silvia; ABABII, Victor; SUDACEVSCHI, Viorica; BOROZAN, Olesea; LAȘCO, Victor ("Alma Mater" Publishing House, Bacau, 2023)
    The objectives of the research presented in this paper are the development of a methodology for implementing membrane computing models in reconfigurable hardware architectures oriented towards processing data flow that can ...
  • Effect of rose hip on gingerbread quality and stability 
    GHENDOV-MOSANU, Aliona; STURZA, Rodica ("Alma Mater" Publishing House, Bacau, 2023)
    The aim of the scientific research was to develop the manufacturing technology of glazed sweet gingerbreads with the use of rosehip fruit (Rosa canina L.) powder additions to diversify the range of functional products. The ...
  • Oxidative stability of dry white wines depending on technological factors: sulfur dioxide, iron and copper ions 
    Ecaterina COVACI, Ecaterina ("Alma Mater" Publishing House, Bacau, 2023)
    The purpose of this paper is to carry out a detailed study of sulfur dioxide (SO2), copper (Cu2+) and iron (Fe3+) ions distribution and concentrations in wine throughout different stages of the winemaking process.
  • Local yeasts isolated from Cimișlia wine center as a winemaking perspective of the Republic of Moldova 
    COVACI, Ecaterina ("Alma Mater" Publishing House, Bacau, 2023)
    The purpose of this paper relies on the quantification and selection of indigenous flora from the Ștefan Vodă wine-growing region in order to produce experimental dry white and red wines. For scientific purposes, the study ...
  • Oxidation and markers of wine oxidation 
    STURZA, Rodica; SCUTARU, Iurie ("Alma Mater" Publishing House, Bacau, 2023)
    Wine is a dynamic system whose redox balance evolves throughout production and maturation. One of the main factors regulating the balance of this system is the presence of oxygen; the redox potential makes it possible to ...

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