IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Articole din publicaţii internaţionale by Subject "walnut"

Browsing Articole din publicaţii internaţionale by Subject "walnut"

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  • 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 ...
  • 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) ...
  • 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 ...
  • 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 ...
  • 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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