The reseaches were done at the centre of selection and hybridization Harbobat. We closed varions parental lines of hens race coruish and maternal ones Plyomth-rock, aiming to get four/linear hybrids (B4A3R2C4). The reproduced ...

Probiotic-based fortifying beverages have recently gained popularity due to their numerous health benefits. The ability of probiotic beverages to improve digestion is one of their main advantages. These beverages include ...

The valorization of grape skins, a by-product of the wine industry, represents a viable strategy for developing functional foods aligned with sustainable production principles. This study aimed to incorporate grape skin ...

The quality of a wine is directly related to the chemical composition of the grapes, but also to the applied winemaking techniques. In Republic of Moldova are cultivated mainly European grape varieties, but lately local ...

Global warming impacts widely the changes in the physicochemical characteristics of grapes, as well as the sensory quality and shelf life of wines. For red grapes, apart from sugar content increase and loss of acidity which ...

Tourist destinations in the Republic of Moldova are increasingly recognized for their rich culinary heritage, marked by authenticity and distinctive flavors. According to recent studies and surveys, international visitors ...

One of the ways to reduce environmental pollution is to recycle food waste, such as oil crops obtained as a result of oil production, and to develop food additives such as protein concentrate from them. Protein extraction ...

The microbiological quality of fruit purée is determined by both microbiological purity and production hygiene. The risk of microbiological contamination is associated with the potential growth of various groups of ...

In the context of sustainable food innovation and circular economy principles, this study explores the potential of nut press cakes—specifically from walnuts (Juglans regia L.) and almonds (Prunus amygdalus)—as protein-rich ...

Microbial diversity, also known as “microbial terroir”, is an important component of the character, specificity and authenticity of wine. This concept was introduced to the field of oenology a few years ago, thanks to the ...