Articole din publicaţii internaţionale: Recent submissions

  • Salmonella detection methods for food indutry 
    BEHTA, Emilia (Galati University Press, 2021)
    In modern conditions of the development of the food industry, it would be especially promising to use molecular biological methods, therefore, in this work, a literature review was carried out on the rapid diagnosis of ...
  • Nutrition and diet in cancer prevention 
    POPOVICI, Cristina M. (Galati University Press, 2021)
    Healthy nutrition, physical activity and lack of stress are the three most important components of health. Modification of food habits may prevent many cancers and result in a healthier population and significant savings ...
  • Designing and development of walnut-based innovative foods: technological and nutritional impact 
    POPOVICI, Cristina M.; PAPAIOANNOU, Emmanouil H.; TATAROV, Pavel Gh. (Galati University Press, 2021)
    This research reviews a comprehensive approach for the development of walnut-based foods. Potentially walnuts were used to obtain these foods, not only able to exert health benefits, but also as an alternative to other ...
  • 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 ...
  • Microbiological aspects of goat's milk yogurt with the addition of scald fruits 
    BULGARU, Viorica; SANDULACHI, Elizaveta; CUȘMENCO, Tatiana (Galati University Press, 2021)
    In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic ...
  • Effect of Satureja hortensis L. extract on the shelf life of soft-fresh cheese 
    POPESCU, Liliana; STURZA, Rodica; COJOCARI, Daniela (Galati University Press, 2021)
    Alternative preservation techniques using naturally derived ingredients are being investigated in cheese making, with the use of spices and herbs, attracting even more interest. Satureja hortensis L. extract was used in ...
  • 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 ...
  • Aspects of walnut oil (Juglans Regia L.) Application for new functional products obtaining 
    RADU, Oxana N.; BAERLE, Alexei V.; CAPCANARI, Tatiana N.; TATAROV, Pavel Gh. (Galati University Press, 2021)
    The replacing of traditional lipids with walnut oil (Juglans regia L.) containing up to 83% polyunsaturated fatty acids could become a new trend in the food industry. On the other hand, the use of lipids in the form of ...
  • Consumer behavior related to iodine-rich foods intake in the Republic of Moldova 
    RADU, Oxana N.; CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; COVALIOV, Eugenia F.; POPOVICI, Violina Ar. (Galati University Press, 2021)
    Iodine is one of the vital microelements with high biological activity, 90% of which is provided by the use of products rich in iodine. The problem of iodine deficiency is especially relevant in the Republic of Moldova, ...
  • Influence of carotenoid content in sea buckthorn powder on Bacillus subtilis inhibitation 
    TURCULET, Nadejda; GHENDOV-MOSANU, Aliona; STURZA, Rodica; MACARI, Artur; BALAN, Greta; COJOCARI, Daniela (Galati University Press, 2021)
    The aim of the study was to investigate the influence of total carotenoid content in sea buckthorn powder on pathogenic bacteria Bacillus subtilis. The antimicrobial effect of the sea buckthorn powders was determined in ...
  • 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 ...
  • 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 ...
  • Some identified biologically active compounds from the walnut kernel’s pellicle: wastes? 
    SANDU, Iuliana; BAERLE, Alexei; RANGA, Floricuța; RUGINA, Dumitrița; PÎNTEA, Adela; PATRAS, Antoanela (Galati University Press, 2021)
    The purpose was to detect substances that cause the gradual blackening of walnut kernels. The polyphenols from kernel's pellicle (walnuts of “Kogălniceanu” variety) were supposed to exhaustive ultrasonically-assisted ...
  • 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 ...
  • Study of the oxidability of some vegetable oils 
    DRUŢĂ, Raisa; COVACI, Ecaterina; STURZA, Rodica; SUBOTIN, Iurie (Galati University Press, 2021)
    A study on the process of forced oxidation of grape seed oils, walnuts and corn in the presence of hydrogen peroxide and Cu (II) ions was realized. The thermooxidation of the oil caused a significant decrease in the ...
  • Study of the impact of nutritional strategies on toxic fractions of gluten 
    SIMINIUC, Rodica (Galati University Press, 2021)
    The results of the study highlighted several alternative therapeutic strategies for ensuring food safety in the gluten-free diet, focused on various areas of research: DNA bioengineering, enzyme therapy, biotechnological ...
  • Fermentation of combined wheat and chickpeas dough flour: impact factors 
    GUTIUM, Olga; CIUMAC, Jorj; SIMINIUC, Rodica; GROSU, Carolina; COVALIOV, Eugenia; POPOVICI, Violina (Galati University Press, 2021)
    The aim of this study was to investigate the impact of partial substitution of wheat flour with chickpea flour and to investigate the effect of composite wheat and chickpea flour (Cicer arietinum L.) on the baking process ...
  • The use of spring herbs in moldovan people's diet 
    COVALIOV, Eugenia; GUTIUM, Olga; BABCENCO, Coralia; CAZAC, Viorica (Galati University Press, 2021)
    The traditional Moldovan cuisine is rich of different herbs which have been used as food ingredients in salads, soups, pies or main courses in fresh or dried forms since ancient times. The most consumed spring herbs are ...
  • 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 ...
  • 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 ...

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