Browsing by Subject "walnut"

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  • Analiza exportului de fructe al Republicii Moldova 
    ȘCERBACOV, Elena (Universitatea de Studii Europene din Moldova, 2020)
    Prin export se înțelege vânzarea de bunuri și servicii aparținând economiei unei țări în alte țări. Lucrarea are drept scop analiza exportului de fructe al Republicii Moldova. În procesul investigației au fost utilizate ...
  • 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 ...
  • Comparative evaluation of energy potential and composition of walnut, hazelnut, and almond residues for solid biofuel production 
    MARIAN, Grigore; BANARI, Alexandru (Technical University of Moldova, 2025)
    Interest in renewable energy, particularly biomass-derived energy, has significantly increased in recent decades. As one of the most readily available resources in the Republic of Moldova, biomass energy plays an essential ...
  • Compoziții alimentare din șrot de nucă de tip Halva 
    CANJA, Ana (Universitatea Tehnică a Moldovei, 2017)
    Teza este prezentată sub formă de manuscris și constă din introducere, 4 capitole, concluzii, bibliografie și anexe. Textul de bază conține 80 pagini, 13 figuri, 26 tabele, 5 anexe. Bibliografia conține 146 de referințe. Scopul ...
  • Evaluation of quality indicators of walnut oil and oilcake 
    SANDULACHI, E.; MACARI, A.; RESITCA, V.; SCRIPCARI, I. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study was to identify the fatty acid composition of oil and oilcake walnuts. The article presents a case study of quality indicators evolution: Atherogenic Index ...
  • Innovation strategies to walnut milk production 
    POPOVICI, C.; BAERLE, A.; TATAROV, P. (Tehnica UTM, 2016)
    The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially ...
  • An integrated approach for walnuts industrial processing 
    POPOVICI, Cristina; TIŢA, Mihaela Adriana; BAERLE, Alexei (Ruse University, Bulgaria, 2020)
    Walnut is a crop of a high economic interest for the food industry. Their major constituents are tryglicerides, in which monounsaturated (oleic acid mainly) and polyunsaturated fatty acids (linoleic and α – linolenic acids) ...
  • Nut beer as a functional drink 
    OMELCHUK, Stanislav; MELNIK, Irina (Tehnica UTM, 2012)
    Existing developments of beer enrichment by unconventional vegetable raw materials have been reviewed to improve the physicochemical, organoleptic, antioxidant properties of the beer. An additional vegetable raw material ...
  • Oil seed meals and pasta: a new dimension in by-product valorization 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; RADU, Oxana; BOIŞTEAN, Alina (Galati University Press, 2024)
    This study investigates the incorporation of oilseed meals—specifically pumpkin seed, sunflower seed, and walnut meal—into pasta formulations to enhance nutritional properties and technological functionality. The proximate ...
  • Physico chemical parameters of some varieties of walnuts (Juglans regia L) grown in Moldova 
    SANDULACHI, Elisaveta; COSTIS, Valentina; CHIRITA, Elena (Tehnica UTM, 2012)
    Currently, in the food industry, it is given attention to processing autochthonous walnuts in order to obtain quality products with high nutritional value. Walnuts present a valuable raw material considering the content ...
  • Possibilities of using soy proteine isolate for the packaging of Juglans Regia l. Nuts 
    BOIŞTEAN, Alina; CHIRSANOVA, Aurica (Institutul de Microbiologie şi Biotehnologie, 2018)
    The walnut has gained popularity because of its specific attractive organoleptic properties and high levels of essential fatty acids and bioactive components such as antioxidants. Walnut production is widely distributed ...
  • Predicted nutritional quality of walnuts and oilcake 
    SANDULACHI, E.; REŞITCA, V.; GROSU, C.; BOAGHI, E. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study of nutritional quality of walnuts core and oilcake Juglans Regia L. Nutritional quality of the walnuts is given by total protein content, their quality, including ...
  • Procedeu de cultivare a pomilor de nuc 
    BALAN, Valerian; TÎRSINA, Oleg (Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova (AGEPI), 2019)
    Procedeul, conform invenţiei, include plantarea pomilor în formă de dreptunghi format din două triunghiuri dreptunghice, fiecare cu un unghi de 30° alăturat catetei care reprezintă distanţa dintre rânduri, cateta opusă ...
  • Process for cultivation of walnut trees 
    BALAN, Valerian; TÎRSINA, Oleg (Technical University "Gheorghe Asachi" of Iași, 2020)
    Procedeul, conform invenţiei, include plantarea pomilor în formă de dreptunghi format din două triunghiuri dreptunghice, fiecare cu un unghi de 30° alăturat catetei care reprezintă distanţa dintre rânduri, ...
  • Technological properties and functional food potential of oilseed cakes 
    RADU, Oxana; COVALIOV, Eugenia; CAPCANARI, Tatiana (National University of Food Technologies, 2024)
    Introduction. The study aims to optimize processing methods, including grinding and sifting, to produce high-quality oilseed cakes flour suitable for various food applications. The focus is on the water absorption capacity ...

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