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Browsing Articole din publicaţii internaţionale by Author "GHENDOV-MOȘANU, Aliona"

Browsing Articole din publicaţii internaţionale by Author "GHENDOV-MOȘANU, Aliona"

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  • Antimicrobial Effects of Berries on Listeria monocytogenes 
    SANDULACHI, Elisaveta; COJOCARI, Daniela; BALAN, Greta; POPESCU, Liliana; GHENDOV-MOȘANU, Aliona; STURZA, Rodica (Scientific Research Publishing Inc., 2020)
    The purpose of this study was to first evaluate the antimicrobial effects of powder and extracts of berries (rose-hip, aronia, sea buckthorn and hawthorn) on the development of antibiotic-resistant L. monocitogenes. Listeria ...
  • Compuşi biologic activi de origine horticolă pentru alimente fucţionale 
    GHENDOV-MOȘANU, Aliona (Universitatea Tehnica din Cluj-Napoca, 2019)
    Monografia “Compuși biologic activi de origine horticolă pentru alimente funcționale” reprezintă o sinteză amplă privind utilizarea compușilor biologic activi de origine vegetală horticolă (aronia, cătina albă, măceș, ...
  • Confectionery masses with extracts and powders of chokeberry and sea buckthorn fruits 
    GHENDOV-MOȘANU, Aliona; STURZA, Rodica ("Alma Mater" Publishing House, Bacau, 2021)
    The aim of the research was the elaboration of the technology for the confectionery masses manufacture with extracts and powders from chokeberry and sea buckthorn fruits for the substitution of synthetic dyes.
  • Făina de dovleac în tehnologia de fabricare a pastelor de triticale 
    COCA, Alexandra; PAIU, Sergiu; LUPAŞCU, Galina; GHENDOV-MOȘANU, Aliona (Authentication and Conservation of Cultural Heritage. Research and Technique, Iași, 2024)
    În industria alimentară contemporană, inovația culinară a devenit un factor cheie în satisfacerea cerințelor consumatorilor din ce în ce mai diversificați. Un exemplu notabil al acestei inovații gastronomice este reprezentat ...
  • Influence of extraction conditions on biologically active compounds and antioxidant activity in grape marc extracts 
    STURZA, Rodica; PATRAS, Antoanela; GHENDOV-MOȘANU, Aliona ("Alma Mater" Publishing House, Bacau, 2021)
    The aim of this research was to determine the influence of solvent composition and extraction temperature on the yield of phenolic compounds and antioxidant activity in grape marc extracts.
  • Influence of Pulsating Electric Field (PEF) pre-treatment on the extraction efficiency of phenolic compounds from grape marc 
    GHENDOV-MOȘANU, Aliona; STURZA, Rodica; PATRAȘ, Antoanela (Institute of Chemistry, Chisinau, AŞM, 2022)
    The extraction efficiency of bioactive compounds (CBA) can be increased by using the pulsating electric field (PEF) due to the electroporation phenomenon, which influences the permeability and rupture of cell membranes. ...
  • Influence of temperature on the extraction of fat-soluble complex from sea buckthorn and rosehip fruits 
    GHENDOV-MOȘANU, Aliona; STURZA, Rodica ("Alma Mater" Publishing House, Bacau, 2021)
    The aim of the research was to determine the influence of temperature on carotenoids extraction yield and antioxidant activity in fat-soluble extracts of sea buckthorn and rosehip fruits.
  • Influence of vegetable powders on the rheological properties of pasta dough 
    GHENDOV-MOȘANU, Aliona; CODINA, Georgiana (Institute of Chemistry, Chisinau, AŞM, 2022)
    Technologies for the manufacture of functional flour products must ensure their quality and consumption properties (sensory characteristics, structure, consistency, etc.), reduce the negative impact of food ingredients, ...
  • Natural dyes in the concept of health yeating 
    GHENDOV-MOȘANU, Aliona (Academia de Ştiinţe a Moldovei, 2021)
    The replacement of synthetic dyes with compounds of natural origin obtained from berries (chokeberry, sea buckthorn, rosehip, hawthorn) in food is current. In vivo and in vitro research has shown that these berries have ...
  • The use of dog-rose hips (Rosa canina) fruits in the production of marshmallow-type candy 
    GHENDOV-MOȘANU, Aliona (Food Engineering Faculty, Stefan cel Mare University of Suceava, 2018)
    The marshmallow is a high-energy sugar-based product with a pleasant taste and aroma, chewable consistency, foamy structure with fine porosity, consumed by children. Artificial dyes are added during the manufacture of these ...
  • The use of lentils in the cookies production 
    BOESTEAN, Olga; BULGARU, Viorica; GHENDOV-MOȘANU, Aliona; NETREBA, Natalia; STURZA, Rodica (Ştefan cel Mare University, Suceava, 2023)
    In this paper, results are presented regarding the substitution of wheat flour with lentil flour in concentrations of 1, 5, 10 and 15%, in the cookies recipe.

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