A5075649121- Horticultural and Viticultural Research
- Fermentation and Sensory Analysis
- Food Industry and Aquatic Biology
- Phytochemicals and Antioxidant Activities
- Seed and Plant Biochemistry
- Food Science and Nutritional Studies
- Food Quality and Safety Studies
- Heavy Metals in Plants
- Nuts composition and effects
- Medicinal plant effects and applications
- Cannabis and Cannabinoid Research
- Silymarin and Mushroom Poisoning
- GABA and Rice Research
- Essential Oils and Antimicrobial Activity
- Sensory Analysis and Statistical Methods
- Phytase and its Applications
- Agriculture and Biological Studies
- Advances in Cucurbitaceae Research
- Food composition and properties
- COVID-19 and Mental Health
- Spectroscopy and Chemometric Analyses
- Wine Industry and Tourism
- Phytochemical and Pharmacological Studies
- Microbial Metabolites in Food Biotechnology
- Nutrition, Genetics, and Disease
Technical University of Moldova
2018-2024
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case lipid part removal oil production. remaining considered leftover, usually being used animal feed. aim this study was to investigate the physicochemical composition hemp seed cake flour, its nutritional quality impact on bread parameters. properties flour were assessed terms quality, mineral composition, polyphenols antioxidant activity. proved...
The problem of food with functional ingredients, characterized by low energy intake and a variety phytonutrients biological activity, is one the concerns population. objectives this study were to investigate effect pumpkin powder its bioactive components on quality, color textural properties shortbread cookies. In drying process (Cucurbita moschata) at 60 ± 2 °C, physicochemical parameters did not change significantly in relation fresh pulp. chromatic L*, a* b* showed that was brighter than...
One of the economy key sectors Republic Moldova and Romania is wine sector, where a progressive trend has prevailed in recent years. But to increase its efficiency it necessary use raw material complex way, producing both famous wines other products, as well comply with rigors ecological standards. The issue by-products draws attention interest researchers, regulators, industry consumers urged European Community zero waste by 2025. article deals chemical composition main parts grapes which...
Nowadays, grapes represent the third most widely cultivated horticulture crop in world. For Republic of Moldova, have been recognized as culturally important crop. About 70% total production Moldovan is processed wine industry, 30 % which are by-products that tend to be not fully exploited, being frequently burned or landfilled. Due its chemical composition, grape pomace one type agricultural waste can used achieve sustainability food business by converting into useful resources. In this...
Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta promising object for its enrichment with functional ingredients. The paper examined possibility feasibility using red bell pepper powder (BPP) parsley leaf (PLP) in order to enhance biological value. Recipes spaghetti production addition BPP PLP were developed. effect powders from incorporation on physicochemical culinary properties was studied. induced decrease optimal cooking...
The collective monograph "Improving the quality and safety of food through biotechnology engineering" was produced within project code 20.80009.5107.09 State Program (2020-2023), Strategic Priority II "Sustainable agriculture, security safety". work is intended for specialists in industry, wine economic operators dealing with production processing horticultural raw materials, promotion marketing. Various aspects increasing biological value products by applying advanced technologies...
The study was conducted to the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted both Fetească Neagră Rară varieties into yogurt. Grape skins are major leftovers wineries, having high amounts of phenolic compounds dietary fiber responsible for their ability improve characteristics food. research aimed evaluate effect GSP addition at varying concentrations (0.5%, 1.0%, 1.5%) on yogurt's physicochemical properties, antioxidant activity,...
Appetizing peculiarities are formed from childhood and can vary throughout life. Although they conditioned by genetic factors, over time, the internal regulation of eating behaviors is reduced, being influenced a complex interaction various external factors. According to Behavioral Susceptibility (BST) Theory Obesity, Food Sensitivity in Response Stimuli (such as Sight Smell) Satiety Responsiveness (i.e. ability adjust diet response feelings satiety) contribute individual differences terms...
The wine industry has been and remains a source of natural- tartaric acid. acid can be obtained from such wastes as grape marcs, yeast, vinasse stone. But the use these was limited in Republic Moldova by production lime (calcium tartrate) stone, which were shipped to Ukraine Armenia where finished product is obtained. Currently, used considerable quantities winemaking food industry, being quite expensive imported product. Department Oenology Chemistry developed complete technological scheme...
In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with puree different concentrations - 1%, 3%, 5%, 7%. Thus, research done determine on quality The obtained results demonstrate that fat content is decreasing from 4.43 % for sample 1% 4.21 7% buckthorn, fact caused by addition, which replaces milk quantity. protein all meets...
The article proposes the technology of obtaining grissini type salt-free bakery products. Research has been carried out on reducing salt content and replacing water with fermentation products as kefir, whey, sour borscht, in order to reduce effect lack product quality. results showed that complete exclusion from recipe had a negative dough stability, physicochemical properties organoleptic characteristics baked Partial or total omission resulted higher rise ability lower moisture final...