IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Colecția instituțională by Subject "yogurts"

Browsing Colecția instituțională by Subject "yogurts"

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  • 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 ...
  • Caracteristicile calității iaurtului din amestec de lapte de capră și de vacă 
    CUŞMENCO, Tatiana; BULGARU, Viorica; SANDULACHI, Elisaveta; MACARI, Artur (Academia de Ştiinţe a Moldovei, 2022)
    Milk is an excellent source of well-balanced nutrients and shows, also, biological activity that influence digestion, metabolic responses to absorbed nutrients and disease resistance. In this paper, 3 yogurt samples were ...
  • Evaluation of antioxidant activity and bioaccessibility of poliphenolic compounds of yogurt enriched by alginate-encapsulated basil extracts 
    POPESCU, Liliana; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Galaţi University Press, 2023)
    In this study, alginate-encapsulated basil extracts were added to yogurt in order to obtain products with functional properties. Yogurt samples with alginate-encapsulated basil extracts were subjected to the process of ...
  • Evolution of Physico-chemical Indices and Functional Properties of Fruit Yogurt during Storage 
    BULGARU, Viorica; CUȘMENCO, Tatiana; SANDULACHI, Elisaveta; MACARI, Artur; STURZA, Rodica (Acta Scientific Publications OPC Private Limited, 2021)
    In the context of the current trend of consumers to consume foods as natural as possible, increasing the nutritional and biological value of yogurt by using raw materials (goat’s milk and fruit) with a well-balanced chemical ...
  • Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt 
    POPESCU, Liliana; CEŞCO, Tatiana; GUREV, Angela; GHENDOV-MOSANU, Aliona; STURZA, Rodica; TARNA, Ruslan (MDPI (Basel, Switzerland), 2022)
    This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. ...
  • Procedeu de fabricare a iaurtului 
    POPESCU, Liliana; SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel; GHENDOV-MOŞANU, Aliona; STURZA, Rodica; PATRAŞ, Antoanela (Agenţia de Stat pentru Proprietatea Intelectuală, 2022-06-30)
    Invenţia se referă la industria laptelui, şi anume la un procedeu de fabricare a iaurtului. Procedeul, conform invenției, include amestecarea laptelui cu lapte praf degresat și cu colorant galben din petale de șofrănel, ...
  • Procedeu de obținere a iaurtului cu pudră de topinambur (Helianthus tuberosus) 
    CHIRSANOVA, Aurica; COVALIOV, Eugenia; REȘITCA, Vladislav; CAPCANARI, Tatiana; BOIȘTEAN, Alina (Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova (AGEPI), 2021)
    Problemă pe care o rezolvă invenţia constă în obținerea iaurtului cu pulbere de topinambur (Helianthus tuberosus), cu un conținut ridicat de inulină care se caracterizează printr-un efect prebiotic, stimulează creșterea ...
  • Quality characteristics and antioxidant activity of goat milk yogurt with fruits 
    CUȘMENCO, Tatiana; BULGARU, Viorica (Ukrainian National University of Food Technologies, 2020)
    The aim of the research was to evaluate the physico-chemical, microbiological sensory characteristics and antioxidant potential of goat milk yogurt with fruits.

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