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Browsing Articole din publicaţii naţionale by Author "TATAROV, Pavel"

Browsing Articole din publicaţii naţionale by Author "TATAROV, Pavel"

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  • Phase diagram of gelatine-polyuronate colloids: its application for microencapsulation and not only 
    BAERLE, Alexei; DIMOVA, Olga; URUMOGLOVA, Irina; TATAROV, Pavel; ZADOROJNAI, Larisa (Institutul de Chimie al AŞM, 2016)
    Phase state and the charge of colloidal particles in the gelatine-polyuronate system were studied. A method for comparative evaluation of molecular weight of colloids by means of viscosimetric measurements and electrophoresis ...
  • Principii tehnologice de separare a fracţiunilor solide şi lichide ale pulpelor de tomate şi ardei 
    CALMÂŞ, Valentina; TATAROV, Pavel (Agenţia de Stat pentru Proprietate Intelectuală a Republicii Moldova, 2002)
    The concentrated products of vegetables (juices, puree, paste, sauce etc.) are the important sources of the active biologic substances (BAS). BAS degradate during the technological process, including the concentration. ...
  • Shelf-life prediction of plum foods using antioxidant activity indices 
    TATAROV, Pavel; IVANOVA, Raisa; MACARI, Artur (Institutul de Chimie al AŞM, 2008)
    The reducing activity and radical scavenging activity of hydrosoluble antioxidants in food compositions from plums during the storage were evaluated. The speeds of changing the reducing activity and radical scavenging ...
  • Tehnologii noi pentru obţinerea pastelor de legume 
    CALMÂŞ, Valentina; TATAROV, Pavel (Agenţia de Stat pentru Proprietate Intelectuală a Republicii Moldova, 2003)
    Technology of fabricating the concentered products (pastes, purées etc.) used in the Republic of Moldova don’t permit today to obtain some food rich with biologic active substances. The proposed technological process, ...
  • Water activity concept and its role in strawberries food 
    SANDULACHI, Elizaveta; TATAROV, Pavel (Institutul de Chimie al AŞM, 2012)
    This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et ...

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