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Browsing Articole ştiinţifice by Author "RADU, Oxana"

Browsing Articole ştiinţifice by Author "RADU, Oxana"

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  • Analiza metodelor de determinare a nitraţilor şi nitriţilor 
    SUBOTIN, Iurie; MACARI, Artur; RADU, Oxana (Universitatea. de Stat "B. P. Hasdeu" din Cahul, 2021)
    În articol sunt analizate diferite metode de determinare a nitraţilor şi nitriţilor. Printre metodele cunoscute în special au fost analizate metodele spectrofotometrice – metoda lui Griess, metoda bazată pe reacţia de ...
  • Carotene stability in the oil composition based on walnut oil (Juglans Regia L.) 
    RADU, Oxana; DIMOVA, Olga; POPOVICI, Cristina; BAERLE, Alexei (National University of Food Technologies, Kiev, 2017)
    The ratio of unsaturated/saturated fatty acids in cold pressed walnut oil (Juglans Regia L.) is twice as high as in olive one [1, 2]. The degradation rate of vegetable oils rich in polyunsaturated fatty acids can be reduced ...
  • 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 ...
  • Lecithin impact on the texture of emulsions based on walnut oil 
    RADU, Oxana (National University of Food Technologies, Kiev, 2018)
    Lipids exhibit polyfunctional properties in texture formation of different food products containing fat. Physically and chemically these foods are emulsions, which structure composition represents dispersion systems of ...
  • 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) ...
  • Radical Scavenging Capacity of Walnut Oil: Effect of some Antioxidants on Storage Period 
    POPOVICI, Cristina; BAERLE, Alexei; RADU, Oxana; TATAROV, Pavel (National University of Food Technologies, Kiev, 2016)
    Among the nuts, walnut is characterized by its important amount of oil (60-65% of flesh weight). The oil extracted from walnut exhibits high contents of polyunsaturated fatty acids ω-6 (linoleic acid) and ω-3 (linolenic ...
  • Stability limits of a red Carthamin–cellulose complex as a potential food colourant 
    BAERLE, Alexei; SAVCENCO, Alexandra; TATAROV, Pavel; FETEA, Florinela; IVANOVA, Raisa; RADU, Oxana (The Royal Society of Chemistry, 2021)
    This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L.
  • 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) ...

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