IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Articole din publicaţii internaţionale by Subject "bakery products"

Browsing Articole din publicaţii internaţionale by Subject "bakery products"

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  • Controlling the Risk of Bacillus in Food Using Berries 
    SANDULACHI, Elisaveta; BULGARU, Viorica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Scientific Research Publishing Inc., 2021)
    The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to ...
  • The efficiency of the iron fortification and the quality control of the final enriched bakery products 
    CIOBANU, Corina; DESEATNICOV, Olga; CIUMAC, J. (Academia de Ştiinţe a Moldovei, 2005)
    The study of the food consumption and nutrition contribution of the Moldavian people, realized by the support of UNICEF in spring-autumn 1998, shows that the products used in the nutrition of women aged 18 – 45 years old ...
  • The impact of flaxseed flour on the quality parameters of bakery products 
    POPOVICI, Violina; COVALIOV, Eugenia; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina; GUTIUM, Olga (Galati University Press, 2021)
    The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation ...
  • Impact of using chia flour (Salvia hispanica L.) for bread manufacturing 
    GROSU, Carolina; COVALIOV, Eugenia; SIMINIUC, Rodica; GUTIUM, Olga (Galati University Press, 2021)
    The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia ...
  • In vitro and in vivo researches of the iron bioavailability in fortified bakery products 
    STURZA, Rodica; GUDUMAC, Viorel; DESEATNICOV, Olga; CIOBANU, Corina (Galati University Press, 2008)
    During food fortification, processing and storage, numerous physical-chemical and enzymatic processes take place which may greatly influence biological value of these products. Hereby, elaboration of a technologic process ...
  • Quality assessment of the bakery products enriched with calcium 
    MOTRUC, Natalia (Academia de Ştiinţe a Moldovei, 2005)
    In this work were analysed the bakery products enriched with calcium salts. Elaboration of the enrichment procedure of these products, requires the study of the mutual influence of the food constituents, of the food aditive ...
  • Researches on the use of spirulina in the production of flour products 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina; GUREV, Angela (Galati University Press, 2021)
    The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production ...
  • 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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