Conferinţa "Modern technologies, in the food industry" – 2012: Recent submissions

  • OBADĂ, Leonora; MÎNDRU, Anatol; RUSU, Emil; GOLENCO, Lidia; CIBUC, Mariana; COVALCIUC, Olga (Tehnica UTM, 2012)
    The present range of moldovian black grain grape varieties is composed mostly of french classics, as well as clones of these varieties. On global wine market several countries with great diligence promote wines from local ...
  • OBADĂ, Leonora; GOLENCO, Lidia; MÎNDRU, Anatol; COVALCIUC, Olga; CIBUC, Mariana; NEDOV, Serghei (Tehnica UTM, 2012)
    The article presents results of research on the comparative study of the reduction of calcium content of white dry wine material treated Aligote, harvest in 2008 by chemical methods. Data are presented for carrying out ...
  • NOSENKO, Tamara T.; MANK, Valeriy V.; MAKSIMOVA, Olena S. (Tehnica UTM, 2012)
    Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. In this study we have analysed distribution of soy isoflavone between different product under recovery of soy protein. Using ...
  • BAYCHENKO, L.A.; BAYCHENKO, A.A.; ARET, V.A. (Tehnica UTM, 2012)
    The article shows how to use the theory of fuzzy sets for the optimization of the prophylactic nectar recipe and determine the nectar price.
  • 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 ...
  • MUSTEAŢĂ, Grigore; FURTUNA, Natalia (Tehnica UTM, 2012)
    Three wines from local grape varieties from Republic of Moldova were submitted to both sensory and gas chromatography – olfactometry analyses (GC-O). Through descriptive analysis, a set of aroma attributes has been ...
  • BALANUŢĂ, Anatol; SCUTARU, Aliona; COPĂCEANU, Sergiu (Tehnica UTM, 2012)
    This article presents results about combined alcoholic fermentation of grape must.
  • 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 ...
  • BALAN, Valeriu; GRAUR, Iulia; BALAN, George (Tehnica UTM, 2012)
    This paper tackles the effect of ultrasound on the clarification and stabilization of beer wort. It presents the physical-chemical parameters variation depending on dose and sonic treatment time. It discusses turbidity, ...
  • BAEVA, Marianna; GOGOVA, Tzvetana; MILKOVA-TOMOVA, Iliana; PANCHEV, Ivan; GORANOVA, Zhivka (Tehnica UTM, 2012)
    The possibility of the use of cacao husks, which application is almost unknown in our confectionary, is presented in this article. Three kinds of sucrose-sweetened sponge cakes made by a partial substitution of wheat flour ...
  • BAEVA, Marianna; MILKOVA-TOMOVA, Iliana; GOGOVA, Tzvetana; ANGELOVA, Stanislava (Tehnica UTM, 2012)
    The possibility of the use of a topinambur /Helianthus tuberosus L./, which application is almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened sponge cakes made by a partial ...
  • ANTROPOVA, Lyudmila; GLADKAYA, Alla; DATKOV, Vladimir (Tehnica UTM, 2012)
    Information on the effects of vibration, as an effective means of mechanical action on potato tubers in the process of washing, the effects of shape and vibration parameters of a washing machine’s working chamber on the ...
  • MIJA, Nina; RUBŢOV, Silvia; BUGAN, Leon (Tehnica UTM, 2012)
    In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial ...
  • MIGALATIEV, Olga; CARAGIA, Vavil; BOTNARI, Olga; JENAC, Ana; SOBOLEVA, Inessa (Tehnica UTM, 2012)
    Considering that the supercritical CO2 extraction is a new alternative technology which has many advantages, it was studied the CO2 extraction of Cucurbita pepo seeds. The analyzed pumpkin seeds had high lipids content - ...
  • MELNYK, Lyudmila; TKACHUK, Nataliya; MELNYK, Zinoviy (Tehnica UTM, 2012)
    Researching antiseptic properties of natural adsorbent shungite with regard to harmful microorganisms of red beet juice. Effective correlation between adsorbent and juice has been established which allows high effect of ...
  • MACARI, A.; CIUMAC, J.; REŞITCA, V. (Tehnica UTM, 2012)
    Experimental studies were conducted to test methods for bleaching nuts in shell. As bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide. It was ...
  • LUPAŞCO, Andrei; ROTARI, Elena; BANTEA-ZAGAREANU, Valentina; DODON, Adelina; BOAGHE, Eugenia (Tehnica UTM, 2012)
    The work at issue is actual as an important link in broadening the range of products with functional character on the local market. Purpose of this paper is to develop and implement bakery products for people with dietary ...
  • 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, ...
  • LEAHU, Ana; DAMIAN, Cristina; OROIAN, Mircea; HREŢCANU, Cristina Elena (Tehnica UTM, 2012)
    The purpose of this study is to analyze the changes of pH values, vitamin C, acidity, density, water activity of fruit juices during storage. The manufacture of pulp and clear juice must ensure that the vitamin and mineral ...
  • LAZARENKO, Tetiana; MANK, Valeriy (Tehnica UTM, 2012)
    The electrokinetic potential\potential of phospholipids was determined during the research. Adsorption isotherm of phospholipids that in the surface layer and the possible size of the molecules of phospholipids in the ...

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