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Browsing Articole ştiinţifice by Author "TATAROV, Pavel"

Browsing Articole ştiinţifice by Author "TATAROV, Pavel"

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  • Biochemical aspects of walnut dairy free milk 
    POPOVICI, Cristina; BAERLE, Alexei; TATAROV, Pavel (Ruse University, Bulgaria, 2017)
    Dairy-free milks are finding an audience in Europe, despite consumption still ranking well below the US. The market has increasingly benefited in recent years from the perceived health and taste benefits of non-dairy ...
  • Chalchonic profile of yellow food powder-form pigment, obtained from safflower petals 
    SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel; MACARI, Artur; RUGINA, Dumitrița; RANGA, Floricuța (Galati University Press, 2021)
    The aim of this work was to establish the relationship of yellow compounds in new powder-form food pigment, obtained by our process [Patent MD-1453, BOPI 2020, 8, 59. Process for producing dyes from Safflower]. Powder-form ...
  • Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil 
    POPOVICI, Cristina; BAERLE, Alexei; TATAROV, Pavel (Національний університет харчових технологій, Київ, 2019)
    Properties of cold pressed walnut oil were monitored under storage conditions of darkness and room temperature over 2 months. Accordingly to the independent spectral and analytical data, DLTP which has been added in the ...
  • Electrophoresis of oil-containing edible microcapsules with protein-polyuronic shells 
    BAERLE, Alexei; DIMOVA, Olga; ZADOROJNAI, Larisa; TATAROV, Pavel; ZENKOVICH, Alla (National University of Food Technologies, Ukraine, 2014)
    The aim of this work is to determine the sign of the charge of microcapsules shells, containing oil composition and to estimate stability of microcapsules with different diameters in the electric field. Materials and ...
  • Estimarea modificării proprietăţilor fizico-chimice ale fructelor de pădure la depozitare şi procesare 
    SANDULACHI, Elizaveta; TATAROV, Pavel; CROITOR, Dumitru; PRUTEANU, Nicolae (Universitatea Agrară de Stat din Moldova, 2010)
    In this article are elucidated the results of the experimental research connected with the oxido-reducing state of strawberries and raspberries in different level of ripeness. Here are presented: physic-chemical composition ...
  • Evaluation of sensory quality of gelified products with a low sucrose content 
    SANDULACHI, Elisaveta; TATAROV, Pavel (Valahia University Press, 2012)
    This article presents the quality evaluation of strawberry jam with low sugar content, manufactured by a methodology that differs from the traditional, applied in the conservation industry in Republic of Moldova. In this ...
  • Phase diagram of gelatine-polyuronate colloids: its application for microencapsulation and not only 
    BAERLE, Alexei; DIMOVA, Olga; URUMOGLOVA, Irina; TATAROV, Pavel; ZADOROJNAI, Larisa (Institutul de Chimie al AŞM, 2016)
    Phase state and the charge of colloidal particles in the gelatine-polyuronate system were studied. A method for comparative evaluation of molecular weight of colloids by means of viscosimetric measurements and electrophoresis ...
  • Physical-chemical characteristics of the taste of jam type products 
    PALADI, Daniela; TATAROV, Pavel (University Dunarea De Jos, Galati, 2008)
    The purpose of this work was to elaborate the physical-chemical method able to estimate the sweet taste degree of jam as a function of the physical-chemical properties of fruits and saccharose content of the final products. ...
  • Principii tehnologice de separare a fracţiunilor solide şi lichide ale pulpelor de tomate şi ardei 
    CALMÂŞ, Valentina; TATAROV, Pavel (Agenţia de Stat pentru Proprietate Intelectuală a Republicii Moldova, 2002)
    The concentrated products of vegetables (juices, puree, paste, sauce etc.) are the important sources of the active biologic substances (BAS). BAS degradate during the technological process, including the concentration. ...
  • Quality changes in oil of walnut (Juglans Regia L.) During storage 
    TATAROV, Pavel; SANDULACHI, Elisaveta; IVANOVA, Raisa; BAERLE, Alexei (University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad”, Iaşi, 2017)
    The purpose of investigation was to appreciate the changes in quality of walnut oil obtained by cold pressing of kernels. The kinetics of chemical reactions of oil oxidation was studied. The accumulation of the primary and ...
  • 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 ...
  • Shelf-life prediction of plum foods using antioxidant activity indices 
    TATAROV, Pavel; IVANOVA, Raisa; MACARI, Artur (Institutul de Chimie al AŞM, 2008)
    The reducing activity and radical scavenging activity of hydrosoluble antioxidants in food compositions from plums during the storage were evaluated. The speeds of changing the reducing activity and radical scavenging ...
  • 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.
  • Study of the Light Influence on the Walnuts Oil Quality 
    SANDULACHI, Elisaveta; BULGARU, Viorica; TATAROV, Pavel (Asian Food Science Journal, 2019)
    This paper represents a statistical processing of experimental studies on the influence of light on the quality of nut oil (Juglans regia L). The conformity of nut oil Calaras and Kogalniceanu, harvested in 2013 and 2015, ...
  • Tehnologii noi pentru obţinerea pastelor de legume 
    CALMÂŞ, Valentina; TATAROV, Pavel (Agenţia de Stat pentru Proprietate Intelectuală a Republicii Moldova, 2003)
    Technology of fabricating the concentered products (pastes, purées etc.) used in the Republic of Moldova don’t permit today to obtain some food rich with biologic active substances. The proposed technological process, ...
  • Walnut kernels pellicle (Juglans Regia L.) – a good source of gallic, ellagic acids, catechin and their derivatives for functional foods 
    TATAROV, Pavel; IVANOVA, Raisa; BAERLE, Alexei; SANDU, Iuliana; BRINDZA, Jan (Slovak University of Agriculture in Nitra, Slovakia, 2021)
    The purpose of this research was to found the optimal extraction’s conditions of phenolic compounds from kernel pellicles and to evaluate the antioxidant capacity of these.
  • Walnut shells bleaching using oxidizing and reducing agents 
    BOAGHI, Eugenia; RESITCA, Vladislav; TATAROV, Pavel; CIUMAC, Jorj (Ştefan cel Mare University of Suceava, Romania, 2018)
    Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes ...
  • Water activity concept and its role in strawberries food 
    SANDULACHI, Elizaveta; TATAROV, Pavel (Institutul de Chimie al AŞM, 2012)
    This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et ...

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