IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Articole din publicaţii internaţionale by Author "BANTEA-ZAGAREANU, Valentina"

Browsing Articole din publicaţii internaţionale by Author "BANTEA-ZAGAREANU, Valentina"

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  • Antioxidant activity of bakery products with prophylactic effect 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina (Galaţi University Press, 2023)
    It has been demonstrated that Spirulina-based preparations possess the ability to protect food products from microorganisms in the process of preserving them and ensure increased viability and the preservation of morphocultural ...
  • Compoziții alimentare din făinuri fortificate cu Spirulina 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina (Authentication and Conservation of Cultural Heritage. Research and Technique, Iași, 2024)
    Scopul cercetărilor este elaborarea produselor de panificație aglutenice cu valoare funcțională și nutrițională crescută prin aportul de fitonutrienți din microalge, precum și elucidarea impactului procedeului de obținere ...
  • Formulation of the composition from scalded dough with natural sweetener 
    BANTEA-ZAGAREANU, Valentina (Ştefan cel Mare University, Suceava, 2023)
    The research aims to incorporate a natural sweetener into the composition of a product based on parboiled dough with filling and identify the optimal processing factors and conditions for the dough and filling. Physico-chemical ...
  • Perspective of using Ziziphus jujuba Mill in the production of marmalade-pastile products 
    SAVCENCO, Alexandra; NETREBA, Natalia; BANTEA-ZAGAREANU, Valentina (Galaţi University Press, 2023)
    The main physico-chemical parameters of fruits of jujube varieties Ta-Yang-Zao and Ya-Zao, selected in the course of research on an experimental plot of gardening in the Denchen district, the Republic of Moldova, were ...
  • Researches on the use of spirulina in the production of flour products 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina; GUREV, Angela (Galati University Press, 2021)
    The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production ...
  • The technological quality and nutritive potential of food bakery products 
    BANTEA-ZAGAREANU, Valentina ("Alma Mater" Publishing House, Bacau, 2021)
    The purpose of this work presents the scientific study of the problem of insurance of the nutritive value and drawing up an adequate technology for manufacturing bakery products with the addition of waste of walnuts, which ...
  • Use of walnuts (Juglans regia L.) waste from physical extraction of oil to produce flour and sweets 
    BANTEA-ZAGAREANU, Valentina (Food Engineering Faculty, Stefan cel Mare University of Suceava, 2018)
    The purpose of the research consists in enhancing the value of the secondary products of the seed oil industry, especially of the defatted walnut flour (Juglans regia L.). By adding it in the composition of sweets, the aim ...

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