Conferinţa "Modern technologies, in the food industry": Recent submissions

  • Perspective directions for the recovery of wine waste in the Republic of Moldova 
    GAINA, Boris; STURZA, Rodica; BORTA, Ana-Maria (Universitatea Tehnică a Moldovei, 2022)
    The management of grape pomace waste represents an important environmental issue. On the other hand, grape pomace as a by-product of wine production represents a valuable source of important nutrients. But for the valorisation ...
  • Oxidative-reducing processes in winemaking 
    SCUTARU, Iurie; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    Oxidative-reducing processes are indispensable for the production, maturation and aging of wines. Some of them lead to the ennobling of wines, their stabilization, while others to the alteration, degradation of wines, to ...
  • New functionalized derivatives of bimesitylene as precursor for obtaining of polyfunctional ligands 
    DRUȚĂ, Vadim; LOZAN, Vasile (Universitatea Tehnică a Moldovei, 2022)
    An important class of organic compounds, which are found in many natural products, such as biologically active compounds, alkaloids or natural dyes, is represented by biaryls and their derivatives. One of the interesting ...
  • New approaches for Fetească Neagră grape pomace valorisation 
    ALEXA, Irina-Claudia; SUCEVEANU, Elena-Mirela; NICUŢĂ, Daniela; GROSU, Luminiţa; PATRICIU, Oana-Irina; FÎNARU, Adriana-Luminiţa (Universitatea Tehnică a Moldovei, 2022)
    One of the strategies of valorising the grape pomace is to use it as a raw material to obtain functional foods. An innovative product based on honey and different proportion of Fetească Neagră grape pomace powder was ...
  • Microencapsulation of anthocyanins from cornelian cherry fruits in whey protein isolate and pectin 
    ENACHE, Iuliana-Maria; LUCESCU CIURLĂ, Liliana; STĂNCIUC, Nicoleta; IRIMIA, Liviu Mihai; PATRAȘ, Antoanela; VIZIREANU, Camelia (Universitatea Tehnică a Moldovei, 2022)
    The aim of this study was to obtain designed delivery systems of bioactive from cornelian cherry, as microencapsulated powders in order to assure their controlled release and to develop stable and natural additives for ...
  • Kinetic and technological investigation on Fetească Neagră grape pomace extracts 
    COVACI, Ecaterina (Universitatea Tehnică a Moldovei, 2022)
    The purpose of the presented research is to obtain Fetească Neagră grape pomace extracts with numerous potential applications, such as food and feed additives, functional foods, nutraceuticals and cosmeceuticals.
  • Influence of temperature and PH on the colour parameters of red beetroot pigments 
    PATRAS, Antoanela (Universitatea Tehnică a Moldovei, 2022)
    The present research studies the influence of temperature and pH on the colour of 3 varieties of red beetroot aqueous extracts. Three varieties of red beetroot (Beta vulgaris L. var. rubra) were analysed: Bordeaux, Cylindra ...
  • Fetească Neagră wine quality influenced by terroir in different ecosystems from Republic of Moldova 
    COVACI, Ecaterina; SCLIFOS, Aliona; BALANUȚA, Anatol (Universitatea Tehnică a Moldovei, 2022)
    The aim of the study is to quantitatively evaluate the summary content of phenolic substances in Feteasca Neagra wine samples obtained by classical technological variant of maceration-fermentation of grapes from different ...
  • Extraction and purification of total DNA from soil for PCR identification of microorganism composition 
    DEAGHILEVA, Angela (Universitatea Tehnică a Moldovei, 2022)
    Monitoring the composition of the soil microbiome is an important aspect of successful vineyard management. Microorganisms involved in the production of wine during the fermentation process affect its metabolite profiles ...
  • Delaware - an old grape variety – rediscovered 
    LUCA, Nicolae (Universitatea Tehnică a Moldovei, 2022)
    Delaware is a hybrid grape variety of American origin. It was first grown in Delaware City, Ohio, but it is said to originate in New Jersey. In the Republic of Moldova this variety is found scattered in a few areas within ...
  • Colour - the marker maturity fruite of sea buckthorn berries 
    DIANU, Irina; MACARI, Artur; NETREBA, Natalia; BAERLE, Alexei; BOEȘTEAN, Olga; SANDU, Iuliana (Universitatea Tehnică a Moldovei, 2022)
    The sea buckthorn (Hippophae rhamnoides L.), is widely cultivated on the territory of the Republic of Moldova, is distinguished by a consistently high fruit yield and is of particular importance in the food industry. In ...
  • Chemical characterization of alginate-encapsulated plant extracts 
    POPESCU, Liliana; SORAN, Maria-Loredana; LUNG, Ildiko; OPRIŞ, Ocsana; KACSO, Irina; CIORÎŢĂ, Alexandra; GHENDOV-MOSANU, Aliona; MACARI, Artur; BARBAROȘ, Maria- Marcela; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    In this study, hydroethanolic extracts of three species of plants: basil (Ocimum basilicum), rosemary (Rosmarinus officinalis) and summer savory (Satureja hortensis) were encapsulated in sodium alginate using the drop ...
  • Biopolymers from food wastes 
    CECLU, Liliana; ROSCA-SADURSCHI, Liudmila; BUNEA, Marina (Universitatea Tehnică a Moldovei, 2022)
    The natural biopolymers can be produced from polysaccharides, such as starch (rice, potato, wheat and corn), cellulose (straw and wood), chitin (crustaceans and insects), lignin (various plants) and, also, from proteins ...
  • Antimicrobial effect of basil, thyme and tarragon against S. Abony 
    COJOCARI, Daniela; MACARI, Artur; SANDULACHI, Elisaveta (Universitatea Tehnică a Moldovei, 2022)
    The research focuses particularly on basil, thyme and tarragon as an alternative natural antioxidants and antimicrobials with potential use in the meat industry. Use of herbs and spices essential oils in meat products may ...
  • Analysis of the physical properties of fruit yogurt 
    CUȘMENCO, Tatiana (Universitatea Tehnică a Moldovei, 2022)
    In this work, there were examined the rheological attributes of yogurt processed from a mixture of goat and cow milk (series I) and actual goat milk (series II) supplemented with black chokeberries (Aronia melanocarpa, ...
  • Analysis of the elemental composition of Moldovan wines 
    STURZA, Rodica; BÎLICI, Constantin (Universitatea Tehnică a Moldovei, 2022)
    The increase in the competitiveness of wines from the Republic of Moldova is extremely current. In order to provide the domestic wine industry with a base on foreign markets, its production must reach an internationally ...
  • Use of by-products of the food industry in the animal feeds 
    TSIUNDYK, Oleksandr; LAPINSKAYA, Alla; FIHURSKA, Liudmyla; CHERNEHA, Ilona (Universitatea Tehnică a Moldovei, 2022)
    Based on the analysis of the problems of using fresh potato peelings in the production of mixed fodders, their physical properties, chemical and microbiological indicators were studied, which distinguishes potato peelings ...
  • Traditional moldovan cheese microflora 
    CARTASEV, Anatoli (Universitatea Tehnică a Moldovei, 2022)
    The aim of current study was to update the knowledge about diversity and concentration of lactic acid bacteria in Moldovan cheese at different levels of maturity. For the quantification of lactobacilli, lactococci, yeasts, ...
  • The use of natural preservative in production gummy candies: valuation of local wine vinegar 
    BOIȘTEAN, Alina; CHIRSANOVA, Aurica; SIMINIUC, Rodica; ȚURCANU, Dinu; REȘITCA, Vladislav (Universitatea Tehnică a Moldovei, 2022)
    This study evaluated the use of local raw materials: grape juice, wine vinegar and natural honey to replace artificial additives in the production of natural gummy candies. Summarizing the analysis of the organoleptic ...
  • The use of spent grain in obtaining some flour products 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2022)
    The studies carried out were based on the use of spent grain in recipes for the manufacture of pasta, wafers and an assortment of ginger bread. The level of consumer acceptability was relatively high, averaging up to 15% ...

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