• Influence of the liquid phase composition on the glycemic index of boiled rice 

  VIRLAN, Anna; COSCIUG, Lidia; SIMINIUC, Rodica (Tehnica–Info, 2018)

  The present study aimed to explore the influence of the composition of the liquid phase (water, water-milk, milk) used for the boiling of rice groats on the GI value of the finished product. The results obtained proved ...
• Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels 

  BOISTEAN, Alina; CHIRSANOVA, Aurica; NATIBULINA, Maria (Tehnica–Info, 2018)

  Walnut (Juglansregia L.) is widely distributed throughout the world. In this research work compares the effect of viscosity of coating solutions, based on whey protein isolate and gelatin, on organoleptic characteristics ...
• Impact of decortication of sorghum oryzoidum on glycemia 

  SIMINIUC, Rodica; COSCIUG, Lidia (Tehnica–Info, 2018)

  The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily ...
• Comparative analysis of lipids from hen and quail yolks 

  MIJA, Nina; SIMAC, Valentina; VLAS, Stela (Tehnica–Info, 2018)

  Structural lipid compounds of hen and quail egg yolks were extracted by solvent extraction procedure according to Folch method. The amount of triglycerides, lecithin and cholesterol which were extracted was to be 18.35, ...
• Chemical, physical and sensory characteristics of peanut milk 

  BOAGHI, Eugenia; GORBULEAC, Veronica; RESITCA, Vladislav; CIUMAC, Jorj (Tehnica–Info, 2018)

  The objective of this paper was to evaluate the potential of using walnuts (Juglans Regia L.) in the form of vegetable milk. Thus, it has been developed the technology for obtaining walnut milk at different heat treatment ...

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