IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Articole din publicaţii internaţionale by Author "RADU, Oxana"

Browsing Articole din publicaţii internaţionale by Author "RADU, Oxana"

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  • Bioactive profile of carob (Ceratonia siliqua L.) cultivated in European and North Africa agrifood sectors 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica; POPOVICI, Violina; RADU, Oxana; SIMINIUC, Rodica (National University of Food Technologies, Kiev Ukraine, 2023)
    Studies of the physico-chemical composition of the carob beans and the pulp of the pods originating from four countries are present. The studied four carob bean and pod samples originating from different world regions were ...
  • Bioactive substances impact profile of hemp seeds (Cannabis sativa L.) on hummus functional properties 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; POPOVICI, Violina; RADU, Oxana; STURZA, Rodica ("Alma Mater" Publishing House, Bacau, 2021)
    Functional foods have gained popularity within health and wellness circles. The development of these products is quite complex, expensive, and risky because they must meet high and clear requirements especially for some ...
  • 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 ...
  • Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; RADU, Oxana; COVALIOV, Eugenia; POPOVICI, Violina; SIMINIUC, Rodica (Czech Academy of Agricultural Sciences, 2022)
    This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in ...
  • 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 ...
  • The particularities of palm oil consumption in the Republic of Moldova 
    RADU, Oxana; CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica (Ştefan cel Mare University, Suceava, 2023)
    Due to palm oil's availability, stability, and relative safety, it is now widely used in the production of bakery, confectionery, dairy and sausage products, etc. The wide range of these goods on the local market has ...
  • Pastry sauce with carob (Ceratonia siliqua) powder 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; RADU, Oxana; SIMINIUC, Rodica (National University of Food Technologies, Kiev Ukraine, 2022)
    The present research discusses the carob pastry sauce production without sugar addition and highlighting its functional and physico-chemical properties. The incorporation of carob pod or bean powder in pastry sauces to ...
  • 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) ...
  • Three-step strategy for obtaining of biologicaly active substances and functional biopolymers from oilseed pomaces 
    BAERLE, Alexei; SANDU, Iuliana; MACARI, Artur; RADU, Oxana ("Alma Mater" Publishing House, Bacau, 2021)
    The purpose of this work is to develop a universal and optimal strategy for the complete extraction of valuable compounds from oil cakes. Freshly squeezed oilseed cakes obtained from oilseeds (walnuts, flaxseed) after cold ...
  • The valorisation of garlic (Allium sativum) biologically active compounds 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; RADU, Oxana; CHIRSANOVA, Aurica (Galaţi University Press, 2023)
    The study emphasizes some physicochemical characteristics of garlic in terms of dry matter, sugar content, crude oil, pH, dry matter, ash, and some physical properties such as mass, length, width, and geometrical shape. ...

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