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Browsing Articole din publicaţii internaţionale by Author "DESEATNICOVA, Olga"

Browsing Articole din publicaţii internaţionale by Author "DESEATNICOVA, Olga"

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  • Analysis of micronutrient content in the daily food ration of preschoolers of Republic of Moldova 
    SUHODOL, Natalia; DESEATNICOVA, Olga; CHIRSANOVA, Aurica; REȘITCA, Vladislav; CAPCANARI, Tatiana; COVALIOV, Eugenia; BOIȘTEAN, Alina ("Alma Mater" Publishing House, Bacau, 2021)
    The aim of this research is to estimate the nutritional status of institutionalized preschool children, which is based on the proposed model menu and consists in assessing the compliance of the content of main nutrients ...
  • 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.
  • 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 ...
  • Effect of grape skin incorporation on oxidative stability of ice cream 
    RUSEVA, Olga; COVALIOV, Eugenia; SUHODOL, Natalia; DESEATNICOVA, Olga; REŞITCA, Vladislav (Galaţi University Press, 2023)
    The paper explores the possibility of using grape skin powder as an addition to the production of ice cream.
  • Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta 
    COVALIOV, Eugenia; DESEATNICOVA, Olga; RESITCA, Vladislav; SUHODOL, Natalia; GROSU, Carolina; SIMINIUC, Rodica (Czech Academy of Agricultural Sciences, 2022)
    Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility ...
  • An overview of wine waste valorisation in the Republic of Moldova 
    RUSEVA, Olga; COVALIOV, Eugenia; DESEATNICOVA, Olga; REŞITCA, Vladislav; SUHODOL, Natalia (Ştefan cel Mare University, Suceava, 2023)
    In Republic of Moldova, wide researches are done concerning the posibility of valorisation of wine waste. On one hand, the majority part of the studies are based on the extraction of biologicaly active compounds in order ...
  • 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 ...
  • 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 ...
  • Stabilization of Sunflower Oil with Biologically Active Compounds from Berries 
    GHENDOV-MOSANU, Aliona; POPOVICI, Violina; CONSTANTINESCU, Cristina Gabriela; DESEATNICOVA, Olga; SIMINIUC, Rodica; SUBOTIN, Iurie; DRUTA, Raisa; PINTEA, Adela; SOCACIU, Carmen; STURZA, Rodica (MDPI (Basel, Switzerland), 2023)
    Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic ...
  • 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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