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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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  • 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 ...
  • 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 ...
  • 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, ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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, ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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. ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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, ...
  • 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, ...
  • 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 ...
  • 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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