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Browsing Articole din publicaţii internaţionale by Author "NETREBA, Natalia"

Browsing Articole din publicaţii internaţionale by Author "NETREBA, Natalia"

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  • Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree 
    CUSMENCO, Tatiana; BULGARU, Viorica; MACARI, Artur; NETREBA, Natalia; SANDU, Iuliana; DIANU, Irina (Galaţi University Press, 2023)
    In the present research, yogurt was obtained from a mixture of cow's and goat's milk in a ratio of 1:1 with the addition of 10% aronia berries (Aronia melanocarpa, variety Nero), raspberry berries (Rubus idaeus, variety ...
  • Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef 
    BULGARU, Viorica; POPESCU, Liliana; NETREBA, Natalia; GHENDOV-MOSANU, Aliona; STURZA, Rodica (MDPI (Basel, Switzerland), 2022)
    The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative ...
  • 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 ...
  • Functional pates fortified with vegetable extracts 
    NETREBA, Natalia; BOESTEAN, Olga; GHENDOV-MOSANU, Aliona (Authentication and Conservation of Cultural Heritage. Research and Technique, Iași, 2024)
    The article is devoted to the necessity of developing new approaches to the possibility of using biologically active substances in vegetable pates. The replacement of flavouring ingredients, colouring ingredients and ...
  • The influence of sea buckthorn puree on the oxidation process of lipids in mayonnaise 
    DIANU, Irina; MACARI, Artur; BAERLE, Alexei; NETREBA, Natalia; BOEŞTEAN, Olga; SANDU, Iuliana; CUŞMENCO, Tatiana (Galaţi University Press, 2023)
    In the presented work, samples of mayonnaise with partial replacement of vinegar by sea buckthorn puree in concentrations of: 3%, 5%, 7% were investigated during storage. During 28-day storage of mayonnaise samples with ...
  • Method of increasing the safety and functional value of custard 
    NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica; BOESTEAN, Olga (Galaţi University Press, 2023)
    The functional value and safety of custard can be improved by using natural biocompatible additives, which will protect the product from microbiological risks and fat oxidation. The research conducted by the authors provided ...
  • Perspective of using Ziziphus jujuba Mill in the production of marmalade-pastile products 
    SAVCENCO, Alexandra; NETREBA, Natalia; BANTEA-ZAGAREANU, Valentina (Galaţi University Press, 2023)
    The main physico-chemical parameters of fruits of jujube varieties Ta-Yang-Zao and Ya-Zao, selected in the course of research on an experimental plot of gardening in the Denchen district, the Republic of Moldova, were ...
  • Produs de cofetărie funcțional fortificat cu făină de dovleac 
    SERGHEEVA, Elena; NETREBA, Natalia (Authentication and Conservation of Cultural Heritage. Research and Technique, Iași, 2024)
    În acest studiu a fost elaborat un produs de cofetărie spumos – marshmallow pe bază de sirop de topinambur, îmbogățit cu făină de dovleac în proporții de 10, 15, 20, 25 și 30% din masa materiei prime, și au fost investigate ...
  • Prospects for using sea buckthorn berries for healthy food production 
    SANDU, Iuliana; MACARI, Artur; NETREBA, Natalia; BOESTEAN, Olga; SANDULACHI, Elisaveta; DIANU, Irina (Galati University Press, 2021)
    The article presents the results of analyses of several new varieties of sea- buckthorn growing in the Republic of Moldova - Hergo, Mr. Sandu, Pomorancevaia, Roori, Seirola and their qualitative indicators are defined: a ...
  • A Study on the Fruiting and Correlation between the Chemical Indicators and Antimicrobial Properties of Hippophae rhamnoides L. 
    NETREBA, Natalia; SANDULACHI, Elisaveta; MACARI, Artur; POPA, Sergiu; RIBINTEV, Ion; SANDU, Iuliana; BOESTEAN, Olga; DIANU, Irina (MDPI (Basel, Switzerland), 2024)
    Sea buckthorn is a promising species that, under the conditions of Eastern Europe, has shown high productivity and is also a good and possible source of a wide range of bioactive compounds that have a positive effect on ...
  • The use of lentils in the cookies production 
    BOESTEAN, Olga; BULGARU, Viorica; GHENDOV-MOȘANU, Aliona; NETREBA, Natalia; STURZA, Rodica (Ştefan cel Mare University, Suceava, 2023)
    In this paper, results are presented regarding the substitution of wheat flour with lentil flour in concentrations of 1, 5, 10 and 15%, in the cookies recipe.
  • The use of sea buckthorn in the manufacture of berry sauces 
    DIANU, Irina; NETREBA, Natalia; MACARI, Artur; BOESTEAN, Olga; SANDU, Iuliana (Galaţi University Press, 2023)
    We studied the possibility of obtaining sauces of three types based on local varieties of sea buckthorn.
  • Valorificarea semințelor de struguri în producția de biscuiți funcționali 
    COVACI, Ecaterina; BOEŞTEAN, Olga; NETREBA, Natalia (Authentication and Conservation of Cultural Heritage. Research and Technique, Iași, 2024)
    Scopul cercetării practice a constat în elaborarea tehnologiei și adaptarea rețetei clasice pentru produse făinoase de cofetărie sigure cu destinație funcțională utilizând materia secundară obținută în urmă prelucrării ...
  • Valorisation of grape seed in the production of functional biscuits 
    CULEV, Vladimir; BOESTEAN, Olga; COVACI, Ecaterina; NETREBA, Natalia (Galaţi University Press, 2023)
    Under research laboratory conditions in the TPA department, when preparing experimental batches of crackers biscuits, the mass of wheat flour was partially replaced with that of grape seed (GSF) at the rate of 2 ÷8 % in ...
  • Wine waste as a source of non-conventional resources in the food industry 
    BOESTEAN, Olga; NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica (Galati University Press, 2021)
    The research is focused on the capitalization of phytonutrients from grape seeds in the form of natural food additives. The physico-chemical indicators of seeds were determined and the properties of the powder were studied ...

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