The rheological properties of wholemeal flours from 7 triticale varieties cultivated in the Republic of Moldova were studied (Ingen 33, Ingen 35, Ingen 40, Ingen 54, Ingen 93, Costel and Fanica), to establish the potential ...

Shortcrust pastry products are widely consumed due to their sensory appeal and accessibility. However, their nutritional profile is often unbalanced, with high levels of saturated fats and sugars, and minimal amounts of ...

Tourists visiting the Republic of Moldova have always admired the landscapes, culture, traditions, but to a large extent they have remained fascinated by traditional cuisine. Most often, the tourist gets acquainted with ...

Feeds have an influence on quail growth, both on their physiological development and, to some extent, on the composition of the eggs obtained from these birds. Traditionally, feeds include mixtures of cereals and grits, ...

The sea buckthorn seeds (Hippophae rhamnoides L.) are a promising source of raw materials for the food industry with significant scientific interest. These seeds are known for their rich nutrient content, including protein ...

The increasing consumer demand for premium, clean-label confectionery products has driven innovation in both product development and processing strategies. This study focused on the technological optimization and commercial ...

This study explores the potential of grape pomace, a major by-product of the winemaking industry, as a functional ingredient for fortifying wheat-based pasta. Conducted within the framework of circular economy and sustainable ...

Grape pomace is the main by-product of winemaking, which consists mainly of grape skins and, in some cases, seeds and bunches. The valorization of these by-products through biorefining as a source of natural food additives ...

The growing interest in sustainable protein sources has highlighted the potential of oilseed by-products within circular economy frameworks. This study aimed to obtain a high-purity protein concentrate (HPC) from hemp seed ...

Triticale is the first cereal obtained from artificial hybridization between tetraploid wheat (Triticum aestivum) and rye (Secale cereale). The aim of this research was to determine the individual profile of phenolic ...