• Analysis of lactic acid bacteria from Moldovan cheese "Brynza" using 16S rRNA 

  CARTASEV, Anatoli; BARBADOS, Maria-Marcela; NEICOVCENA, Iulia; NECRILOVA, Liudmila (Technical University of Moldova, 2024)

  In our study, we examined the microflora of Moldovan type of cheese “Brynza” using molecular biology techniques. To confirm the genus classification, we employed genus-specific PCR, which revealed that all isolates belonged ...
• Water treatment in the food industry: modern technologies and perspectives 

  KASYNIUK, Maksym; PONOMARENKO, Artem; ZHYTNETSKYI, Ihor (Technical University of Moldova, 2024)

  This article provides a generalized approach to water treatment processes, including filtration, softening, deionization, and disinfection, with attention to modern methods and equipment used in food manufacturing.Water ...
• Use of natural brown dye from walnuts in sweets with functional properties 

  SANDU, Iuliana; NETREBA, Natalia; BAERLE, Alexei; CUSMENCO, Tatiana; DIANU, Irina (Technical University of Moldova, 2024)

  Sweets with synthetic dyes have a negative impact on a health, so, according to actual European policies, it is necessary to replace them with inoffensive natural dyes. A good source for obtaining of the natural brown dye ...
• Ultrasound and microwave assisted extraction of bioactive compounds from sea-buckthorn pomace 

  DIANU, Irina; MACARI, Artur; BAERLE, Alexei; MARDAR, Maryna (Technical University of Moldova, 2024)

  The aim of the study is to establish the optimal conditions for BAC extraction using ultrasound and microwave-assisted methods, as well as to analyze and to determine the optimal yield of BAC extracts obtained from powdered ...
• The use of pectin as a binding and coating agent in the manufacture of dried fruit bars 

  CESKO, Tatiana; GUREV, Angela; DRAGANCEA, Veronica; PINTEA, Adela; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)

  The aim of the study is to investigate the effect of using pectin suspension as a binding and coating agent in the production technology of dried fruit bars (plums, cherries, apples and rosehip powder) with a shelf ...
• The quality properties of sugar dough and biscuits with lentil flour 

  BOESTEAN, Olga; BULGARU, Viorica; GHENDOV-MOSANU, Aliona; NETREBA, Natalia (Technical University of Moldova, 2024)

  The effect of lentil flour on the quality parameters of sand dough and biscuits was investigated. Lentil flour was added in the amount of up to 15% of the weight of wheat flour. An increase in dough moisture content by 1.2 ...
• The preparation of wheat grain during milling 

  ZHYGUNOV, Dmytro; VOLOSHENKO, Olha; KOVTUN, Anton (Technical University of Moldova, 2024)

  According to regulatory documentation, Ukraine produces 3 grades of wheat flour and wholemeal flour. The classic domestic range of wheat flour today cannot meet the needs of modern consumers, who are mostly bakeries and ...
• The potential of the local grape variety Negru de Causeni for producing dry red wines with increased bioactive substance content 

  MORARI, Boris; TARAN, Nicolae; GROSU, Olga; GLAVAN, Pavel; SANDU, Vasile (Technical University of Moldova, 2024)

  In the competitive wine market, it is essential to focus on indigenous grape varieties, which must be valued across different market niches [1]. The Negru de Causeni variety is increasingly recognized for its potential to ...
• The influence of the product Obsthormon 24a, on the quality index of the fruits of the Gala Must variety 

  PESTEANU, Ananie; CUMPANICI, Andrei (Technical University of Moldova, 2024)

  The research was carried out with the apple fruits of the variety "Gala Must" grown on the M9. To determine the effectiveness of the product Obsthormon 24a (NAA) on the degree of fruit ripening and quality indices, five ...
• The impact of food additives on the foaming and emulsifying capacity of chickpea boiling water 

  MAZUR, Mihail; BULGARU, Viorica; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)

  In the research, three native varieties of chickpeas were analyzed: Ichel, Botna, and Cogalnic. The food additives used were table salt (NaCl), sodium bicarbonate (NaHCO₃), and acetic acid (CH₃COOH). Solutions of the ...
• The development of the encapsulation of bioactive compounds from flax and milk thistle seeds 

  YUSHAN, Larisa; TARAN, Nicolae; TERENTIEVA, Galina; ZYRYANOVA, Elena (Technical University of Moldova, 2024)

  In the Republic of Moldova bioactive compound food supplements (BFS) are being used. These supplements are produced in the form of crushed flour or powder and are packaged in plastic containers. Consumers take these ...
• Texture properties of plant-based yoghurt alternativies from walnuts (Juglans regia L.) 

  POPOVICI, Cristina; BULGARU, Viorica (Technical University of Moldova, 2024)

  Plant-based dairy alternatives have many benefits in terms of sustainability, animal welfare, and health, but they can only be successful in the market if consumers perceive them as suitable substitutes for conventional ...
• Technology for obtaining collagen-based structuring additive 

  POVAROVA, N.M.; LUTSKYI, V. V. (Technical University of Moldova, 2024)

  The constantly growing world population raises new important questions in the field of food security, forcing humanity to use the planet's food resources more rationally. Animal-based proteins are a significant element ...
• Survey of pharmaceutical engineering specialists on tablet quality parameters 

  ZOMENKO, Oleksandr; GUBENA, Oleksii; GERASYMENKO, Daniil (Technical University of Moldova, 2024)

  A survey of pharmaceutical company specialists was conducted to determine their experience of the influence of design operating parameters of equipment on the quality of tablets. According to the survey, the main types ...
• Study of brake systems performance by the finite element method 

  TOKARCHUK, Serhii; VASYLKIVSKYI, Kostiantyn; GAVVA, Оleksandr (Technical University of Moldova, 2024)

  The purpose of this study was to develop a methodology for assessing the impact of material characteristics on the operation of pneumatic stoppers widely used in robotic systems of packaging lines. For this purpose, a ...
• Spraying apple trees with 1-MCP before harvest to improve post-harvest fruit quality 

  CUMPANICI, Andrei; PESTEANU, Ananie (Technical University of Moldova, 2024)

  This study aims to determine the optimal parameters for the application of 1-MCP (Harvista 1.3 SC) before harvest, including starch iodine index, fruit coloration, pulp firmness, dry matter content, and titratable acidity. ...
• Sensory characteristics of liver patees with amaranth flakes 

  DEREVIANKO, Kostiantyn; POVAROVA, Nataliya; DEREVIANKO, Nataliia (Technical University of Moldova, 2024)

  Relatively recently, a new type of raw material appeared in the food industry of Ukraine – amaranth seeds and various products of its processing. It has a rich chemical composition, high nutritional value, high biological ...
• Research on the use of Prunus fruits in bakery products 

  SLAVIC, Mariana; BUCULEI, Amelia; DABIJA, Adriana (Technical University of Moldova, 2024)

  Fruits and vegetables are among the foods that are wasted the most, with 12 million tonnes of fruit and 21 million tonnes of vegetables lost yearly, according to FAO (2015). According to national surveys carried out in EU ...
• Rational current frequency for electric contact heating of minced meat products 

  BABANOVA, Olena; SHEVCHENKO, Andrii; PRASOL, Svitlana (Technical University of Moldova, 2024)

  Of the known methods of heating, electric contact heating (ECH) is effective. Low-frequency (LF) ECH is preferred over high-frequency (HF) because the generators required to produce HF require significant power consumption. ...
• Procedure for enriching wines with biologically active substances 

  BALANUTA, Anatol; SCUTARU, Iurie; SCLIFOS, Aliona; COVACI, Ecaterina; ZGARDAN, Dan; PATRAS, Antoanela (Technical University of Moldova, 2024)

  Biologically active substances play an essential role for the nutritional capacity of wines and have a beneficial effect on the health of the human body. In wine, the biologically active substances come from two main ...

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