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Browsing Articole din publicaţii internaţionale by Author "TATAROV, Pavel"

Browsing Articole din publicaţii internaţionale 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 ...
  • Effect of changes in polyunsaturated fatty acids on the quality of walnut oil 
    TATAROV, Pavel; SANDULACHI, Elisaveta; IVANOVA, Raisa (Slovak University of Agriculture in Nitra, 2019)
    The purpose of this investigation was to study the dynamics and kinetics of the polyunsaturated fatty acid oxidation processes; and analysis of the formation of primary and secondary oxidation compounds.
  • 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 ...
  • 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. ...
  • 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 ...
  • Smart technology for obtaining of natural yellow food colorants from Safflower 
    BAERLE, Alexei; SAVCENCO, Alexandra; POPESCU, Liliana; TATAROV, Pavel (Alma Mater" Publishing House, Bacau, 2021)
    This work deals with obtaining of natural yellow food colorant from petals of Safflower (Carthamus Tinctorius L.). Our goal is to improve safety and biological value of protein-reach foods using natural yellow colorants, ...
  • 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, ...
  • 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 ...

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