IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Articole din publicaţii internaţionale by Subject "yogurt"

Browsing Articole din publicaţii internaţionale by Subject "yogurt"

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  • Exploring the biological value of red grape skin: Its Incorporation and Impact on yogurt quality 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; REȘITCA, Vladislav; CHIRSANOVA, Aurica; BOIȘTEAN, Alina; STURZA, Rodica; PATRAS, Antoanela; POCOL, Cristina Bianca; RUSEVA, Olga; CHIORU, Ana (Multidisciplinary Digital Publishing Institute (MDPI), 2024)
    The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape ...
  • Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality 
    COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (Galati University Press, 2021)
    In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yogurt. For this, yogurt samples were prepared with ...
  • The influence of berry extracts on yogurt quality 
    GHENDOV-MOSANU, Aliona; STURZA, Rodica; VIZIREANU, Camelia; SANDULACHI, Elisaveta; POPESCU, Liliana (Galati University Press, 2021)
    The purpose of the research presented is to obtain an assortment of lactic acid products, with increased biological value by adding concentrated hydroalcoholic extracts from sea buckthorn, rosehip and chokeberry fruits.
  • Lactose free yogurt technology development for personalized nutrition 
    CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; SIMINIUC, Rodica I. (Galati University Press, 2021)
    A technology for lactose-free milk producing was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed: of animal and vegetable origin of the following ...
  • 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 ...

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