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Browsing Articole ştiinţifice by Author "DESEATNICOVA, Olga"

Browsing Articole ştiinţifice by Author "DESEATNICOVA, Olga"

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  • Biological reserve of iodine in the fortified fatty products 
    POPOVICI, Cristina; DESEATNICOVA, Olga; STURZA, Rodica (Національний університет харчових технологій, Київ, 2015)
    In order to reveal the influence of iodination process on the indexes of quality of margarine, and for determination of it oxidative stability there were determined physical and chemical parameters of studied product.
  • Dietary improvement of the iron statute of the rats with experimental anemia 
    STURZA, Rodica; GUDUMAC, Valentin; DESEATNICOVA, Olga; GHENDOV-MOSANU, Aliona (Moldovan Association for Biosafety and Biosecurity, 2021)
    Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out ...
  • Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies 
    GHENDOV-MOSANU, Aliona; NETREBA, Natalia; BALAN, Greta; COJOCARI, Daniela; BOESTEAN, Olga; BULGARU, Viorica; GUREV, Angela; POPESCU, Liliana; DESEATNICOVA, Olga; RESITCA, Vladislav; SOCACIU, Carmen; PINTEA, Adela; SANIKIDZE, Tamar; STURZA, Rodica (MDPI, Basel, Switzerland, 2023)
    The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to ...
  • Oxidation of walnut oil (Juglans regia L.) at heat treatment: primary and secondary oxidation products accumulation 
    POPOVICI, Cristina; ALEXE, Petru; DESEATNICOVA, Olga (Университет по хранителни технологии УХТ, Пловдив, 2012)
    In this work heat treatment experiment was set up to determine the intensity of oxidation products accumulation in walnut oil with particular reference to the walnut oil sample at room temperature. The influence of the ...
  • Potential application of Hrippophae Rhamnoides in wheat bread production 
    GHENDOV-MOŞANU, Aliona; CRISTEA, Elena; PATRAȘ, Antoanela; STURZA, Rodica; PĂDUREANU, Silvica; DESEATNICOVA, Olga; TURCULEȚ, Nadejda; BOEŞTEAN, Olga; NICULAUA, Marius (MDPI, 2020)
    Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could ...
  • Profilul calitativ al biscuiţilor Macarons fabricaţi cu adaos de şrot de nucă 
    GROSU, Carolina; SIMINIUC, Rodica; COVALIOV (BOAGHI), Eugenia; GUTIUM, Olga; REŞITCA, Vladislav; DESEATNICOVA, Olga (Academia de Ştiinţe a Moldovei, 2020)
    Obiectivul cercetării constă în valorificarea șrotului de nucă Juglans Regial L. în calitate de materie primă pentru producerea produselor de cofetărie, și anume a biscuiților Macarons. Biscuiții Macarons sunt un deliciu, ...
  • Quince (Cydonia oblonga) paste: functional ingredient for pastries 
    SUHODOL, Natalia; COVALIOV, Eugenia; CHIRSANOVA, Aurica; RESITCA, Vladislav; DESEATNICOVA, Olga (Galati University Press, 2021)
    The aim of this research is to obtain functional pastry products with quince paste as texture agent. The paper presents functional pastry preparations with the addition of quince paste, which come to diversify the range ...
  • 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 ...
  • 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, ...

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