Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry

01.

THE PHYSICOCHEMICAL PROPERTIES OF A COMMERCIAL CRICKET (ACHETA DOMESTICUS) PROTEIN POWDER AS A BASIS FOR ITS USE IN FOOD PRODUCTS

OLGA DRĂGHICI(*), GEORGIANA-DENISA MARCU

02.

RESEARCH ON THE USE OF THE AHP METHOD IN THE SENSORY ANALYSIS OF BUCKWHEAT AND SORGHUM BEER

ADRIANA DABIJA(1*), MARIUS E. CIOCAN(1), ANCUȚA CHETRARIU(1), DADIANA DABIJA(2)

03.

DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR

YORDAN GEORGIEV(1,2), MANOL OGNYANOV(1), MISHELA TEMKOV(3), GJORE NAKOV(4,5*)

04.

RESEARCH ON OBTAINING A SOFT DRINK WITH NUTRACEUTICAL POTENTIAL, BASED ON COCA COLA AND ORANGE JUICE

MARIA LIDIA D. IANCU

05.

DEVELOPMENT AND CHARACTERIZATION OF A NOVEL FOOD PRODUCT: YOGURT WITH GRAPEFRUIT ESSENTIAL OIL CAPSULES

ROXANA E. GHEORGHITA(1*), OANA C. IATCU(1), LIDIA PETCU(2), ADRIANA DABIJA(3)

06.

PHYTOCHEMICAL ANALYSIS AND ANTIOXIDANT ACTIVITY OF FRUITS OF TWO ARONIA SPECIES GROWN IN BULGARIA

IRA TANEVA

07.

LIGHT MODULATED PHENOLIC SYNTHESIS IN CHENOPODIUM QUINOA MICROGREENS AS A POTENTIAL BIOTECHNOLOGICAL TOOL

GABRIEL CIPRIAN TELIBAN(1), NAOMI-EUNICIA PAVĂL(2*), ANTOANELA PATRAȘ(1), MONICA IAVORSCHI(2), VASILE STOLERU(1), ANDREI LOBIUC(2)