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Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Issue Date

Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Issue Date

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  • Impact of environmental factors on the viscosity of starch solutions 
    BULGARU, Viorica (Tehnica UTM, 2012)
    Use of starch in food products as a functional agent must be preceded by a precise determination of functional properties, solubility, dispersability, thermal stability, compatibility with other food components et al. Has ...
  • Potatoes – the source of improvement the quality of bread 
    BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona; ŢĂRNĂ, Ruslan (Tehnica UTM, 2012)
    This study was elaborated to investigate the influence of potato and the food fibres from its composition on the bakery products, and the authors intending the development of a new technology for making bread with potato ...
  • Prospects of using grape seed oil for production of functional mayonnaise emulsions 
    CAPCANARI, Tatiana; POPOVICI, Cristina; DESEATNICOVA, Olga; STURZA, Rodica (Tehnica UTM, 2012)
    Solution of the problem of alimentation structure improvement is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, ...
  • Elaboration the technology of high concentration supercritical CO2 -extracts using wheat germs, and other raw plant materials 
    CARAGIA, V.; NICOLAEVA, D.; PODOGOVA, M.; SIMAC, V.; CIOKIRLAN, А. (Tehnica UTM, 2012)
    We study the technology of extraction from vegetable raw materials biologically active substances with a clean and safe solvent, supercritical (SC) carbon dioxide (CO2). The study of the extraction process performed on a ...
  • Estimation of apical necrosis in Junglans regia L. walnuts harvested in Moldova 
    SANDULACHI, Elisaveta; RADU, Oxana; FUIOR, Adelina (Tehnica UTM, 2012)
    Blight caused by Xanthomonas pv. Juglandis (Xaj) is a bacterial disease of Persian Juglans regia L. walnut. This article refers to an international bibliographic study on microbial risk caused by this bacterium. Recent ...
  • Study of yeast strains saccharomyces vini from wine centre "Cricova" on the temperature factor 
    TARAN, N.; SOLDATENCO, O.; ŞOVA, A.; ŢОRA, V.; LUCA, V. (Tehnica UTM, 2012)
    Temperatura mediului este un factor important de existenţă a suşelor de levuri, care sunt folosite оn oenologie şi poate juca un rol decisiv оn procesul de selecţie şi evidenţiere a culturilor cu proprietăţi tehnologice ...
  • Influence of technological treatments on phenolic complex and colors indices in raw red wines 
    TARAN, N.; SOLDATENCO, E.; MORARI, B.; STOLEICOVA, S.; SOLDATENCO, O. (Tehnica UTM, 2012)
    The present work was performed study of the influence different strains of yeast from the National Collection of Microorganisms for Wine Industry, the physico-chemical parameters, content of phenolic substances and color ...
  • Storing poultry in vacuum packages and in gas adjusted environment 
    ŞTEFОRŢA, I.; COEV, G.; GUDIMA, A.; RUBŢOVA, S. (Tehnica UTM, 2012)
    The aim of this research is the study of the changes of microbiota in the atmosphere packaged, vacuum packed and gas packed (GAE - CO2 -40%, 02-20%, N2-70%) poultry, stored in a frozen state at 0-4°C. Before being packed, ...
  • Intensification of surfactants’ synthesis on fried oil and glycerol containing medium 
    SOFILKANYCH, A.P.; KONON, A.D.; GRYTSENKO, N.A. (Tehnica UTM, 2012)
    The possibility of waste use for biosurfactant production was determined. Presence of fumarate and citrate intensified biosurfactant synthesis by 2.5-fold. It was shown that C4-dicarboxylic acids enhanced activity of ...
  • Aromatic potential as an alternative method for characterization of yeast strains 
    TARAN, N.; SOLDATENCO, O.; ŞOVA, A.; ŢÎRA, V.; LUCA, V. (Tehnica UTM, 2012)
    În ultimul timp, consumatorii consideră că aromă şi gustul vinului sunt principalele caracteristici care determină calitatea şi valoarea produsului. Aroma vinului este un amestec unic de compuşi volatili provenit din ...
  • Studies regarding the incidence of bacteria from Listeria genus in fish meat 
    VASILACHE, Violeta; CIOTAU, Constantin (Tehnica UTM, 2012)
    Listeria is a bacterial genus whose species are Gram positive bacilli and it contains seven representatives. Joseph Lister was an English surgeon who was one of the first in the field of sterile surgery and the name Listeria ...
  • Lipid composition of flax seed oil 
    TENEVA, Olga; ZLATANOV, Magdalen; ANTOVA, Ginka; ANGELOVA – ROMOVA, Maria; MARCHEVA, Marina (Tehnica UTM, 2012)
    The composition of seven varieties of flax seeds was investigated. 34.2 - 44.4% wt vegetable oil in the seeds was found to be. Fatty acids composition of the triacylglycerols was determined by capillary gas chromatography. ...
  • Technological appreciacion of yeast strains from the wine center "Cricova" 
    TARAN, N.; SOLDATENCO, O.; ŞOVA, A.; ŢÎRA, V.; LUCA, V. (Tehnica UTM, 2012)
    Pentru producerea vinurilor albe seci este necesară selecţia de suşe de levuri capabile să fermenteze în condiţii specifice: la temperaturi joase; în timp scurt; cu capacitatea de a flocula precipitatul, ceea ce nu necesită ...
  • 3D-metal coordination compounds – biostimulators growth 
    VEREJAN, Ana; DESEATNIC, Alexandra; BOLOGA, Olga (Tehnica UTM, 2012)
    The paper presents some aspects of coordination of transitive metals (cobalt (II), copper (II), nickel (II), oxovanadium(IV), manganese (II), zinc, iron (II) with dihydrazide of semicarbaziddiacetic acid (Dig) H2N-C(O)-N ...
  • Research hyaluronic acid complexation with bioactive metal ions 
    ZADOROJNÂI, Larisa; VEREJAN, Ana; HARITONOV, Svetlana; SUBOTIN, Iurie (Tehnica UTM, 2012)
    The paper contains some results for obtaining complex salts (associates) of some 3d-metal ions (Co2+, Cu2+, Fe2+, Fe3+) with hyaluronic acid (HA) or sodium salt HA, which can be used in pharmaceutical, cosmetic, and food ...
  • Coeffiicient of diffusion of aromatic products from anatolian hawthorn (Crataegus Orientalis Pall. Ex. Bieb.) 
    TASHEVA, S.; DAMIANOVA, S.; ERGEZEN, M.; MERDZHANOV, P.; STOYANOVA, А. (Tehnica UTM, 2012)
    The coefficient of diffusion (D) of aromatic products – concrete and resinoid, obtained through extraction of leaves and fruits from hawthorn (Crataegus orientalis Pall. ex Bieb.) have been determined. The highest values ...
  • Polymers from renewable resources for food packaging 
    TANASA, Fulga; ZANOAGA, Madalina (Tehnica UTM, 2012)
    Bio-based food packaging materials (FPMs) are packaging materials obtained from renewable agricultural resources. There are some aspects of great importance that are to be considered in connection with bio-based FPMs, ...
  • Food industry waste as resource of bio-active compounds 
    ZANOAGA, Madalina; TANASA, Fulga (Tehnica UTM, 2012)
    Up-cycling of agro-alimentary industry waste is getting more attention from the scientists due to the fact that most of vegetable residues may be considered as a resource of high added value products, such as flavours, ...
  • Physicochemical changes of walnut oil (juglans regia L.) 
    TATAROV, Pavel (Tehnica UTM, 2012)
    Among the representatives of oil crops, fruits of walnut (Juglans regia L.) are differ by the richest in lipid content 65...75%, proteins 15…17%, vitamins, minerals, polyphenolic compounds etc. Processing of nuts along ...
  • Technology of semi-finished products on the base of quince for whipped sweet dishes 
    VASILYEVA, Elena; GLADKAYA, Alla (Tehnica UTM, 2012)
    Expediency of using fruit of quince in the technology of semi-finished products for sweet whipped dishes with foam structure of high nutritional value was proved in materials of the article. Regularities of the process ...

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