IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Articole ştiinţifice by Author "DESEATNICOV, O."

Browsing Articole ştiinţifice by Author "DESEATNICOV, O."

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  • Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant 
    STURZA, A.; DESEATNICOV, O.; GHENDOV-MOŞANU, A.; CIOBANU, C. (Universitatea Agrară de Stat din Moldova, 2013)
    Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of ...
  • Levures à vin en panification 
    STURZA, R.; DESEATNICOV, O.; SUBOTIN, Iu. (Alma Mater Publishing House – "Vasile Alecsandri" University, Bacau, 2003)
    Fermentation is an important stage in the formation of volatile substances which determine aroma and taste of bread. The use of wine leaven in bread baking could contribute to enrichment of the aroma of bread, but this ...
  • Study of the incorporation of iodine in vegetal oils 
    POPOVICI, C.; STURZA, R.; DESEATNICOV, O. (University of Chemical Technology and Metallurgy, Sofia, Bulgaria, 2006)
    The aim of this work is the study of means to obtain iodized oil. Iodine consumption in Moldova is of an average of 40-60μg I/a day and 37% of the Moldavian children have goiter. Manufacturing and consumption of sunflower ...
  • Study of the kinetics of π-complexes formation in oil-iodine system 
    STURZA, R.; POPOVICI, C.; DESEATNICOV, O.; HARITONOV, S. (Vasile Alecsandri University, Bacău, Romania, 2007)
    The use of the iodinated sunflower oil represents a cheap accessible method for the iodine deficiency eradication along with other iodine sources. A small amount of iodinated oil (0.25 – 1%) incorporated in the product can ...

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