RUMEUS, Iurie; GHENDOV-MOȘANU, Aliona; OROIAN, Mircea Adrian; ŞAITAN, Olesea; ROPCIUC, Sorina; CODINĂ, Georgiana Gabriela(“Vasile Alecsandri” University of Bacau, 2026)
The aim of this study was to analyze the influence of two types of brewer’s spent grain (BSG) in a fermented form on pasta quality obtained from different triticale varieties cultivated in the Republic of Moldova. Triticale ...
RADU, Oxana; COVALIOV (BOAGHI), Eugenia; CAPCANARI, Tatiana(“Vasile Alecsandri” University of Bacau, 2026)
The growing demand for plant-based foods has intensified research into sustainable and nutritionally enhanced alternatives to traditional dairy products. Fermented pseudocereals represent a particularly promising substrate ...
POPOVICI, Violina; DRUTA, Raisa; SUBOTIN, Iurie; STURZA, Rodica(“Vasile Alecsandri” University of Bacau, 2026)
This study investigates the antioxidant activity of liposomal formulations containing hydrophilic extracts obtained from grape pomace under simulated gastrointestinal conditions. Grape pomace represents a valuable by-product ...
PALADI, Daniela; MIJA, Nina(“Vasile Alecsandri” University of Bacau, 2026)
This analysis evaluates the nutritional value and micronutrient profile of a functional composition consisting of 1.5 g pumpkin (Cucurbita spp.) powder, 1 g sea buckthorn (Hippophae rhamnoides) powder, and 1 g of 0.6% ...
NISTIRIUC, Alexandru; NIREAN, Elena(“Vasile Alecsandri” University of Bacau, 2026)
Climate change is one of the most important challenges of the 21st century, with significant effects on the environment, economy and culture, including the gastronomic heritage of Europe. Traditional European cuisine, known ...
NETREBA, Natalia; ROPCIUC, Sorina; OROIAN, Mircea Adrian; BULGARU, Viorica(“Vasile Alecsandri” University of Bacau, 2026)
The growing use of wax-structured oleogels as solid fat replacers in bakery products creates a methodological gap in routine fat analysis: standard solvent extraction protocols, originally developed for conventional ...
GUREV, Angela; DRAGANCEA, Veronica; BULGARU, Viorica; GHENDOV-MOŞANU, Aliona(“Vasile Alecsandri” University of Bacau, 2026)
Phytochemicals in the jostaberry hybrid (Ribes × nidigrolaria) are characterized by high antioxidant activity (AA). Several studies have shown that the drying and freeze-drying process makes the fruit sticky and difficult ...
GHENDOV-MOŞANU, Aliona; BULGARU, Viorica; GUREV, Angela; DRAGANCEA, Veronica; STURZA, Rodica(“Vasile Alecsandri” University of Bacau, 2026)
Bioactive compounds in biopolymer matrices exhibit an emerging process that enhances stability and protects sensitive components from adverse environmental conditions, while ensuring controlled release of bioactive compounds. ...
GHENDOV-MOŞANU, Aliona; CIUGUREANU, Iana; GUREV, Angela; BULGARU, Viorica(“Vasile Alecsandri” University of Bacau, 2026)
The most important product derived from alfalfa (Medicago sativa L.) is alfalfa protein concentrate (APC), which contains 45–60% protein, along with essential amino acids, dietary fiber, unsaturated fatty acids, pigments, ...
LAZAKOVICH, Dmitri; DRAGANCEA, Veronica; STURZA, Rodica; GHENDOV-MOŞANU, Aliona(“Vasile Alecsandri” University of Bacau, 2026)
The food packaging industry represents a dynamic and indispensable sector of the global economy. Among packaging materials, plastics are widely used due to their low cost, lightweight structure, flexibility, and excellent ...
COVALIOV (BOAGHI), Eugenia; CAPCANARI, Tatiana; RADU, Oxana(“Vasile Alecsandri” University of Bacau, 2026)
This study investigates the valorization of sea buckthorn (Hippophae rhamnoides L.) fruits for the development of a sweet sauce with enhanced biological value, with a particular focus on optimizing technological processing ...
CIUGUREANU, Iana; BULGARU, Viorica; GUREV, Angela; GHENDOV-MOŞANU, Aliona(“Vasile Alecsandri” University of Bacau, 2026)
Alfalfa (Medicago sativa L.) is known for its rich composition of pigments, especially chlorophylls, which give the leaves their intense green hue. In this work, the chlorophyll content and color parameters of alfalfa, the ...
CAPCANARI, Tatiana; COVALIOV (BOAGHI), Eugenia; RADU, Oxana; POPOVICI, Violina(“Vasile Alecsandri” University of Bacau, 2026)
The preservation of biologically active compounds derived from plant-based matrices remains a major challenge in contemporary food science and nutraceutical development, due to their pronounced sensitivity to environmental ...
BOEŞTEAN, Olga; CODINA, Georgiana Gabriela; CARACACI, Corina; RUMEUS, Iurie; GHENDOV-MOŞANU, Aliona(“Vasile Alecsandri” University of Bacau, 2026)
Salt is considered the "soul" of bread, representing an indispensable functional ingredient in bakery, exercising rigorous control over the rheological properties of the dough and over the dynamics of the fermentation ...
BOIŞTEAN, Alina; RUBȚOV, Silvia; CHIRSANOVA (CALCATINIUC), Aurica(“Vasile Alecsandri” University of Bacau, 2026)
The quality of raw materials significantly influences the microbiological stability and organoleptic characteristics of vinegar, thereby directly affecting the quality of the final product. In contrast to concentrated, ...
ARSENI, Alexandra; FURTUNA-VLADEI, Natalia; STURZA, Rodica; NECULA, Larisa; MOGA, Georgeta; BALANUTA, Elena; CRUDU, Nicu(“Vasile Alecsandri” University of Bacau, 2026)
The maceration-fermentation stage represents a critical phase in red winemaking, governing the extraction dynamics of phenolic compounds, chromatic attributes and aroma precursors. Current oenological practices increasingly ...
BAERLE, Alexei(“Vasile Alecsandri” University of Bacau, 2026)
The prolongation of functional properties of biologically active compounds (BAC) in food systems is limited by oxidative degradation, structural disorganization, unfavorable interfacial interactions, and other spontaneous ...
CODREAN (SCLIFOS), Aliona; COVACI, Ecaterina; CHIŢAN, Viorica; BALANUTA, Elena(“Vasile Alecsandri” University of Bacau, 2026)
The summer of 2025 in the Republic of Moldova was characterized by hot weather and a marked rainfall deficit. The average monthly air temperature in August ranged between +23 and +26 °C, exceeding the long-term average by ...
NISTIRIUC, Alexandru; CHIRSANOVA (CALCATINIUC), Aurica; GUŢU, Vitalie(“Vasile Alecsandri” University of Bacau, 2026)
Local producers in the Republic of Moldova play an essential role in the development of gastronomic tourism, becoming true ambassadors of national traditions and culture. Through their authentic products – wines, cheeses, ...
VIŞANU, Vitali; GHENDOV-MOŞANU, Aliona; ŢĂRNĂ, Ruslan; BALAN, Mihail; MELENCIUC, Mihail; BALAN, Tatiana(“Vasile Alecsandri” University of Bacau, 2026)
The brewing industry, a significant global producer with an annual output of approximately 1.86 billion hectoliters, generates substantial quantities of organic waste that present both environmental challenges and economic ...