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

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

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  • 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 ...
  • KARNAUK, Victoria (Tehnica UTM, 2012)
    The article considers the possibility of introduction of helio-installations into the hot water supply system for primary heating of the product water. The calculation and selection of the SC (solar collectors), which are ...
  • GHEORGHIEVA, Tatiana; COZMA, Ion; RUBŢOV, Silvia; CANDJA, Viorica (Tehnica UTM, 2012)
    Vegetables and fruits with their high nutritional value have a favorable effect on the human body. The term conservation of vegetables and fruit fresh is very short. In this work we studied the influence of the most effective ...
  • STANCIU, Constantin; NECHITA, Petronela (Tehnica UTM, 2012)
    Paper and board are the cellulose materials most used in food packaging. Cellulose materials can be used as primary package (direct contact with the foods) or as secondary package (that give mechanical resistance). Food ...
  • ROTARI, E.; LUPAŞCO, A.; BERNIC, M.; BANTEA-ZAGAREANU, V. (Tehnica UTM, 2012)
    This article suggests a new method of burdock roots drying with hihg frequency flow.The kinetics process was investigated by convection and combined methods. It was found that the application of high frequency currents ...
  • OSIPOV, Diana; MAMALIGA, Vasile (Tehnica UTM, 2012)
    At the present stage of urban development, one of the main tasks is to create a safe system of public transport, one that is affordable, economical, reliable and environmentally friendly. The important role of passengers ...
  • BALANUŢĂ, Anatol; COHANOVSCAIA, Stella (Tehnica UTM, 2012)
    The investigations on the mineral composition of the complex-resistant varieties of grape varieties for example: White OF Suruceni, White of Onitskansky , Prime of Magaraci, Bianca and as a control Aligote, which is of ...
  • VIZIREANU, Camelia; STURZA, Andrei; MOTRUC, Natalia; CIOBANU, Corina (Tehnica UTM, 2012)
    Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of ...
  • MUSTEAŢĂ, Grigore; GHERCIU-MUSTEAŢĂ, Lidia; POPOV, Vasilina; URSU, Sorina (Tehnica UTM, 2012)
    This article presents the results of experiments that established the influence of the storage method of Cabernet Sauvignon and Merlot red wines on the phenolic complex and chromatic indices. The wines were kept in the ...
  • MELENCIUC, Mihai; STOICEV, Petru; LUPAŞCO, Andrei (Tehnica UTM, 2012)
    There is a lot of time since the resonance effect is utilized in different domains of heavy and light industries. The utilization of this phenomenon showed its benefits, but not the whole potential of this method was ...
  • LINDA, Liudmila; CARAGIA, Vavil; SARANDI, Tatiana; VICEROVA, Larisa; BOTNARI, Olga; CHICHINA, Maria (Tehnica UTM, 2012)
    Corn (Zea mays L.) is a multi-purpose high-output cereal. Sugar corn beans are used in making preserves when immature, before sugar isconverted into starch. Thirteen hybrids of sugar corn, that are cultivated in Moldova, ...
  • RUSU, Emil; OBADĂ, Leonora; DUMANOV, Veronica; CIBUC, Mariana (Tehnica UTM, 2012)
    The aromatic compounds of the wine obtained from the new variety of domestic selection Viorica have been subjected to researches. The analysis was carried out on gas chromatograph with mass spectrometer Clarus 600 T. ...
  • 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 ...
  • SCHREMPF, Bernhard (Tehnica UTM, 2012)
    ATP is the multi- lateral agreement between Signatory Countries (Contracting Parties) for overland cross border carriage of perishable foodstuffs. It ensures that vehicles used for this carriage meet agreed international ...
  • STURZA, Rodica; BÎLICI, Constantin; PRIDA, Ion (Tehnica UTM, 2012)
    This paper presents the results of tests carried out in order to validate trace elements analysis of wines by ICP-AES. Studies were carried out by atomic emission spectrometry with inductively bound argon plasma at ...
  • NICOLAESCU, M-M.; BUREŢ, E.; COEV, G. (Tehnica UTM, 2012)
    În ultimii ani în Republica Moldova tot mai mulţi fermieri se preocupă cu creşterea caprelor. Avîndu-se în vedere valoarea biologică şi nutritivă înaltă a laptelui de capră, în Laboratorul de Biotehnologii alimentare IŞPHTA ...
  • POPERECHNYJ, Anatolii; BOROVKOV, Serghei; DIDENKO, Mihail (Tehnica UTM, 2012)
    The article is dedicated to theoretical justification and experimental studies intensification of the extraction process of vegetable raw materials using vibration exposure.
  • SLAVOV, Aleksander; DENKOVA, Zapryana; HADJIKINOVA, Mima; MIHALKOV, Nikolai (Tehnica UTM, 2012)
    15 strains bacteria and 3 strains yeasts are investigated for their ability to treat goose down washing wastewater. Bacterial strains 2, 3.1LBG, 3.2 LBG, 3.3LBG, 3.4LBG, 3.1.MRS, 3.2MRS, 3.3MRS, 3.5MRS, 3.7MRS, 4, 5, 7, ...
  • SKORBANOV, Elena; TARAN, Nicolai; CERNEI, Mariana; TAMPEI, Olga; RINDA, Parascovia; DEGTEARI, Natalia (Tehnica UTM, 2012)
    In red wines from grapes grown in Moldova, polyphenols, which have a pronounced antioxidant activity are represented mainly monomeric anthocyanins and their derivatives (cianidina, delphinidin, peonidina, petunidina), ...
  • BUGAIAN, Larisa; LAZAR, Diana; GHETIU, Sergiu (Tehnica UTM, 2012)
    The concept of Wine Brand Image is the national wine entity’s meaning, or, in other words, “what the national wine entity stands for” in the mind of consumers. According to the brand image model, brand image might be ...

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