Browsing by Subject "quality parameters"

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  • The influence of growth agents on the quality of bakery products 
    Murariu, Otilia-Cristina; Petcu, Carmen-Daniela; Ghimpețeanu, Oana-Mărgărita; Sandu, Adnana-Gabriela (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    Saccharomyces cerevisiae or bakery yeast is tha main leavening agent used in bakery products obtaining, being the responsible for the CO2 generation thus ensuring the distinctive aerated structure of the dough. However, ...
  • Research on pollution of the groundwater capture 
    Luca, Mihail; Sticea, Andrei-Ștefan; Luca, Alexandru-Lucian (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2020)
    The research was conducted on groundwater catchments located in the hilly and mountainous area of Moldova. One of the catchments presents a complex of negative factors in the site, of which the pollutants ...
  • Smoking Temperature Characteristics and Influence of Quality Indicators on Phytophagus Fillet (Hypophthalmichthys Molitrix) 
    Gucianu, Ioana; Anchidin, Bianca-Georgiana; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Boișteanu, Paul-Corneliu; Postolache, Alina-Narcisa; Ciobanu, Marius-Mihai (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2023)
    The evolution of modern technologies for preserving fish and fish products has led to the eclipse of the preservation properties of many traditional methods, including the smoking method. Nowadays, the main purpose of ...
  • Study on the quality of toast bread assortments from a romanian profile unit and consumers´ safety 
    Ghimpețeanu, Oana-Mărgărita; Petcu, Carmen-Daniela; Tăpăloagă, Dana; Oprea Mihai, Oana-Diana; Murariu, Otilia-Cristina (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    The consumption of bakery products has increased due to the diversity of assortments, preparation technology and taste which determined the existence of a very large range of breads with high nutritional value. The ...