Browsing Articole ştiinţifice by Author "CAPCANARI, Tatiana"

Now showing items 1-15 of 15

Comparative analysis of honey from the Republic of Moldova, Romania and Tunisia

MORARI, Sergiu; MALAI, Larisa (Stefan cel Mare University of Suceava, Romania, 2020)

The European Union is the world's second largest producer of honey after China, with an average production of 230,000 tonnes per year, a total of 17.5 million hives owned by 650,000 beekeepers. The Republic of Moldova has ...
Eating Behavior of Students at the Technical University of Moldova during the Isolation Period

SIMINIUC, Rodica; COVALIOV, Eugenia; ȚURCANU, Dinu; POJAR, Daniela; REȘITCA, Vladislav; CHIRSANOVA, Aurica; CAPCANARI, Tatiana (Scientific Research Publishing, 2022)

Appetizing peculiarities are formed from childhood and can vary throughout life. Although they are conditioned by genetic factors, over time, the internal regulation of eating behaviors is reduced, being influenced by a ...
Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow

COVALIOV, Eugenia; SUHODOL, Natalia; CHIRSANOVA, Aurica; CAPCANARI, Tatiana; GROSU, Carolina; SIMINIUC, Rodica (National University of Food Technologies, Kyiv, Ukraine, 2021)

The present research evaluated the effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow.
Evaluation of the color as a characterization parameter of honey from Tunisia, Romania and Moldova

BOISTEAN, Alina; CHIRSANOVA, Aurica; CAPCANARI, Tatiana; SIMINIUC, Rodica (Institutul de Microbiologie şi Biotehnologie, Republica Moldova, 2021)

Based on the obtained results, it was concluded that polyfloral honey from Romania was the most similar to the Moldovan honey, the Tunisian honey, as it was noticed, significantly differed both in color and in other ...
Evaluation of total carotenoid content in functional food products enriched with rosehip powder (Rosa Canina)

POPOVICI, Violina; BOAGHI, Eugenia; RADU, Oxana; CAPCANARI, Tatiana; POPOVICI, Cristina (Institutul de Chimie, Academia de Ştiinţe a Moldovei, 2019)

There is an increased interest for sources of natural antioxidants such as carotenoids in order to enrich food products to increase the product shelf life. The rosehip berries (Rosa Canina) are natural concentrate of ...
The impact of flaxseed flour on the quality parameters of bakery products

POPOVICI, Violina; COVALIOV, Eugenia; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina; GUTIUM, Olga (Galati University Press, 2021)

The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation ...
Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality

COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (Galati University Press, 2021)

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 yogurt. For this, yogurt samples were prepared with ...
Incorporation of sweet pepper extracts to improve thermal stability of vegetable oil mixtures

CAPCANARI, Tatiana (University Publishing House of Suceava, 2011)

Sweet pepper is known not only for taste, aroma and flavor, but also for antioxidant effects and properties. Sweet pepper contains phenolic substances such as phenolic acids, flavonoids, phenolic diterpenes and volatile ...
Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder

POPOVICI, Violina; RADU, Oxana; HUBENIA, Viacheslav; COVALIOV, Eugenia; CAPCANARI, Tatiana; POPOVICI, Cristina (National University of Food Technologies, Ukraine, 2019)

The purpose of research was to evaluate the physico-chemical and sensory paramenters of functional confectionery products with rosehip powder. In research Rosa Canina harvested in the Republic of Moldova (Central region) ...
Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova

CHIRSANOVA, Aurica; CAPCANARI, Tatiana; BOISTEAN, Alina; SIMINIUC, Rodica (Scientific Research Publishing Inc., 2021)

There are many studies that compare the quality and biological characteristics of honey with distinct geographical and botanical origins. However, the physico- chemical and biological properties of different types of honey ...
Prospect of using the mixtures of sunflower and walnut oils for production of functional mayonnaise emulsions

CAPCANARI, Tatiana; ISTRATI, Daniela; DIMA, Felicia; VIZIREANU, Camelia (Banat's University of Agricultural Sciences and Veterinary Medicine, Timisoara, România, 2015)

The solution regarding the problem of improving the structure of food ration is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients. ...
Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova

CHIRSANOVA, Aurica; CAPCANARI, Tatiana; BOISTEAN, Alina (Scientific Research Publishing, 2021)

One of the empirical and image products of the Republic of Moldova is bee honey. Its assortment is due to the variety of landforms, as well as the diversity of flora specific to geographical regions. During the Covid-19 ...
Rheological properties and a new functional mayonnaise microstructure of enriched by grape seeds oil

POPOVICI, Cristina; CAPCANARI, Tatiana; DESEATNICOVA, Olga; STURZA, Rodica (Engineering Academy of Armenia, 2012)

One of priority directions in the food-processing industry development is work out the recipe and production offatty products. A certain place occupies mayonnaise in which vegetable oil is in the dispersed state ...
The study of biological and nutritional potential of walnut oil

RADU, Oxana; FUIOR, Adelina; CAPCANARI, Tatiana (National University of Food Technologies, Kiev, 2013)

Walnuts are a good source of essential fatty acids. It is high in omega-3 fatty acids (alpha linolenic acid), which can reduce inflammation and lower the risk of developing heart disease, cancer (breast, colon and prostate) ...
Study of quality indices of functional vegetal oil mixture

POPOVICI, Cristina; CAPCANARI, Tatiana; DESEATNICOVA, Olga; STURZA, Rodica (University Dunarea De Jos, Galati, 2010)

Solution of the problem of alimentation structure improvement is related to creation of functional foodstuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, ...

Browsing Articole ştiinţifice by Author "CAPCANARI, Tatiana"

Browsing Articole ştiinţifice by Author "CAPCANARI, Tatiana"

Search DSpace

Browse

All of DSpace

This Community

My Account