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Conferinţa "Modern technologies, in the food industry" – 2014: Recent submissions

Now showing items 21-40 of 74

Improvement of electric process of lactic acid production

VUTCARIOVA, I.; BOLOGA, M.; SOLONARI, S. (Technical University of Moldova, 2014)

Industrial technologies of lactic acid production from lactic whey are based on the processes of fermentation of lactose contained in it and separation of the final product in the form of lactates. The necessity of ...
Selection of protective actions and solutions in the management of environmental security

Vladimirov, L. (Technical University of Moldova, 2014)

An analytical apparatus and procedure to justify the protective actions and decisions in the management of cross-border environmental security is proposed. The approval is in justifying the managerial actions in the border ...
Comparative study of the influence of yeasts on physico–chemical and biochemical indexes of dry white wines

TARAN, N.; MARIA, A. (Technical University of Moldova, 2014)

Alcoholic fermentation is a basic factor influencing on the formation of the wine, and yeast strains are responsible for this process. In this comparative study the influence of 10 selected yeast strains: from the National ...
Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature

ŞLEAGUN, G.; PAVLINCIUC, M.; GOLUBI, R. (Technical University of Moldova, 2014)

Among the domestic fruit species, sour cherries belong to the most popular fruits. In the fruit processing industry, they are canned in their own juice or syrups, processed to concentrates, juices, preserved by drying, ...
Thermodynamic indices of tartaric crystallization during the stabilization of young white wines

STURZA, R.; COVACI, E. (Technical University of Moldova, 2014)

Clarity is an essential quality required by consumers, especially for white wines in clear glass bottles. The present work was undertaken to study the effect of the industrial stabilization process on the potassium bitartrate ...
The study on the modified starches sorption properties

STRILETS, I.; KORETSKA, I. (Technical University of Moldova, 2014)

The study on the modified starches sorption properties is presented in the article. During the experiment the aquatic steam adsorption–desorption isotherms by modified starches at the different water activity values were ...
Meat microbiology. A short review

STOICA, M.; ALEXE, P. (Technical University of Moldova, 2014)

The microorganisms can be found everywhere, in air, water and soil, on animals and even on humans. They also occur in any food, such as: meat, seafood, eggs, dairy products and vegetables. Meat, due to its high water and ...
Characterization of saccharomyces cerevisiae strains from Puhoi vineyard at the laboratory scale

SOLDATENCO, O.; STOLEICOVA, S.; MORARI, B.; TARAN, M. (Technical University of Moldova, 2014)

This paper presents the provisional results of the studies on the selection of most suitable yeast strains in a lot of 57 strains from Puhoi vineyard- Bulboaca wine centre, in order to be used for dry red wines. For achieving ...
Utilisation de Candida Pyralidae dans les fermentations mixtes en vins blancs secs

POULARD, A.; GAÏNA, B.; MOSCVINTEVA, E.; BELOVA, O. (Technical University of Moldova, 2014)

The recent developments in fermentation techniques through the use of sequential inoculation non-Saccharomyces/ Saccharomyces sp. yeasts showed the interest of expanding the aromatic range of dry white and rosé wines. ...
Foaming proprieties – important factor at establishing blending partners for red sparkling wines production

MORARI, B.; SOLDATENCO, E.; TARAN, N.; SOLDATENCO, O.; STOLEICOVA, S.; TIBRIGAN, A. (Technical University of Moldova, 2014)

At formation of foaming properties are participating a whole range of a chemical compounds, content of which largely depends of grape variety, cultivation area, technology of sparkling wines production, etc.. Foaming ...
Autochthonous and exotic tropical berries. A comparative study of bioactive compounds and the benefits on human health. A review

LUNGU, C.; PRICOP, E.; BASTON, O. (Technical University of Moldova, 2014)

Blackberries (Rubus fruticosus L), blueberries (Vaccinium myrtillus L), raspberries (Rubus idaeus) -are rich in anthocyanins- the natural antioxidants and contains a high amount of C, A, E vitamins, copper, selenium, zinc, ...
Influence of plant extracts on the biosynthesis process of carotenoids yeast

KIRITSA, E. (Technical University of Moldova, 2014)

The largest part of the cost of producing the cell mass of microorganisms, are a valuable raw material for obtaining biologically active substances, namely carotenoids with antioxidant properties, it is necessary for raw ...
Hazardous chemical substances and preparations – types, quantities and current status of their storage in the Republic of Bulgaria

HRISTOVA, К. G.; VLADIMIROV, L. (Technical University of Moldova, 2014)

To be defined the basic definitions and existing regulations in Republic of Bulgaria under the Seveso II Directive 96/82/EC and Regulation (EC) 1907/2006 of the European Parliament in the field of hazardous chemical ...
Study of the influence of heat treatment on microbiological contamination of liver pate in artificial membranes

GORNEŢ, V. (Technical University of Moldova, 2014)

The formation of the finished product type liver pate with membrane packing and treatment in the thermal room at 70 – 80 °C. Influence of heat treatment on liver pâté microbiological contamination in artificial membrane ...
Technology of churned dessert products using puree with fruit and vegetable raw

YEREMCHUK, I.; PUSHKA, O.; BONDAR, N.; KORETSKA, I.; ZINCENKO, T.; MYKHAILOVA, O. (Technical University of Moldova, 2014)

The paper presents the research and rationale using citrus high esterificated pectin as structural creator during manufacture churned dessert products the Sambuc. It is suggested the possibility of using fruit and vegetable ...
The influence of initial alcohol content in wine on dealcoholization process

TARAN, N.; STOLEICOVA, S. (Technical University of Moldova, 2014)

Promotion of the natural wines with reduced alcohol content for the young people, elders and for people with health problems as well as substitution of soft beverages obtained by adding of preservatives, colorants and ...
Comparative appreciation of various species of yeast strains and their influence on chromatic indices of rose sparkling wines

TARAN, N.; SOLDATENCO, O.; BARSOVA, O.; STOLEICOVA, S. (Technical University of Moldova, 2014)

The work was carried out to compare assessment of different species of yeast: Saccharomyces cerevisiae CNMN-Y-24 Spumant, Saccharomyces vini CNMN-Y-27 Bianca from the collection of microorganisms laboratory "Biotechnology ...
Determining the particle size of skimmed walnut flour

SСRIPCARI, I. (Technical University of Moldova, 2014)

This paper shows the experimental results of the particle size analysis of the skimmed walnut flour. The following was determined: the minimum and maximum particle size of flour, their distribution by size, the average ...
Grape pomace extraction efficiency investigation in subcritical water environment

SUKMANOV, V.; BESSARAB, O.; PETROVA, Y.; BIRCA, A.; GOLUBEV, A.; LAGOVSKIY, I. (Technical University of Moldova, 2014)

The article presents the dry matter yield experimental studies results in the subcritical water grape pomace extraction of. Extraction was performed under a temperature range of T 100°C ÷ 160°C, pressure P = 12 MPa, exposure ...
Effect of different chemical additives on the tartaric stabilization of young wines

STURZA, R.; COVACI, E.; PRIDA, I. (Technical University of Moldova, 2014)

According to recent literature, the administration of additives that inhibit crystallization of tartar is highly recommended for application in winemaking. The present work was undertaken to verify the effect of chemical ...

Now showing items 21-40 of 74

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