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Browsing Articole din publicaţii internaţionale by Author "RESITCA, Vladislav"

Browsing Articole din publicaţii internaţionale by Author "RESITCA, Vladislav"

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  • Biochemical approaches for goat milk yogurt production 
    POPOVICI, Cristina; TIȚA, Mihaela Adriana; CARTASEV, Anatolii; RESITCA, Vladislav; BOGDAN, Nina; MIGALATIEV, Olga (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2020)
    Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. In this research goat milk ...
  • 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 ...
  • 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 ...
  • Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality 
    COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (Galati University Press, 2021)
    In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yogurt. For this, yogurt samples were prepared with ...
  • Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality 
    COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (University Dunarea de Jos, Galati, 2021)
    In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with the ...
  • Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; RESITCA, Vladislav; CHIRSANOVA, Aurica (Ukrainian National University of Food Technologies, 2023)
    The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. ...
  • 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 ...
  • 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 ...

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