• Valorization of agri-food by-products in the development of functional probiotic beverages 

  SABĂU, Sebastian; HODEA SILION, Andreea-Mădălina; COJOCARU, Simona; COJAN, Elena; HULEA, Constantina Rada; MIHĂILĂ, Daniela; GEORGESCU, Ana-Maria; MIRILA, Diana-Carmen; SILION, Mihaela; RUBTOVA, Silvia; NISTOR, Ileana-Denisa (“Vasile Alecsandri” University of Bacau, 2026)

  The valorization of food waste represents a key modern direction in the development of a circular economy. Transforming agri-food by-products into functional products, such as probiotic beverages, provides both nutritional ...
• Ripening-dependent changes in key bioactive compounds of some sea buckthorn cultivars implications for harvest optimization 

  CHETRARIU, Ancuța; DIANU, Irina; MACARI, Artur; OROIAN, Mircea Adrian; NETREBA, Natalia; AVRĂMIA, Ionuț; SANDU, Iuliana; DABIJA, Adriana (“Vasile Alecsandri” University of Bacau, 2026)

  Sea buckthorn is a sun-loving species prized for its nutrient-dense orange berries, which are extensively utilized in the pharmaceutical, food, and agricultural sectors. This study investigated four cultivars-Dora, Cora, ...
• Utilization of red grape pomace extract in the production a fermented functional beverage with high bas content 

  COVACI, Ecaterina; BOTEZATU, Nadejda (“Vasile Alecsandri” University of Bacau, 2026)

  The promotion of a healthy lifestyle has led in recent years to an explosive growth in consumer interest in functional products with beneficial health effects. As a result, researchers and manufacturers in the food industry ...
• Production of raw distillates with increased aromatic qualities through the unitary distillation process 

  COVACI, Ecaterina; BALANUŢĂ, Anatol; CODREAN (SCLIFOS), Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  The classic process of making wine distillates, used as mandatory in the manufacture of the famous aged distilled wine beverages "Cognac", provides for alcoholic fermentation of grape wine, optional partial separation of ...
• Mixing and pasting behavior of wheat dough with salt and salt substitute analyzed by mixolab device 

  RUMEUS, Iurie; CODINA, Georgiana Gabriela; STROE, Silviu-Gabriel; CARACACI, Corina; BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  Nowdays the sodium reduction in bakery products is of a high interest due to the fact that the World Health Organization (WHO) recommends a daily sodium consumption of a maximum of 2 g/day sodium equivalent to 5 g/day of ...

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