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

Now showing items 41-60 of 74

Antioxidant activity in red wines from local varieties of Republic Moldova

SKORBANOV, E.; OBADĂ, L.; TARAN, N.; TAMPEI, O.; RINDA, P.; DEGTEARI, N.; CERNEI, M. (Technical University of Moldova, 2014)

Most red varieties of grapes grown in Moldova, accumulate a fairly large amount of phenolic substances, which have a pronounced antioxidant activity. In red wines the main representatives of these compounds and their ...
Quality indexes of spontaneous flora sourdough of different flours

SIMINIUC, R.; COŞCIUG, L.; RUBŢOV, S.; BALAN, I.; VIDRAŞCO, A. (Technical University of Moldova, 2014)

Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological ...
Photometric color index of walnut oil

SANDULACHI, E.; TATAROV, P. (Technical University of Moldova, 2014)

This article presents a bibliographic and experimental study of the quality of vegetable oils, including walnuts oil, using fluorescents spectra. Pigments are the most important cause of food color. Each pigment has an ...
Induction periods of walnut oil samples during the Rancimat measurement

SANDULACHI, E.; REŞITCA, V.; GURJUI, A.; COSTIS, V. (Technical University of Moldova, 2014)

Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the ...
Reichert–meissl and polenske values in walnut oil

SANDULACHI, E.; POPESCU, L.; GURJUI, A.; COSTIS, V.; TĂRÎŢĂ, V. (Technical University of Moldova, 2014)

During storage, walnut oil is extremely unstable. It is subject to physical and chemical changes with the accumulation on primary and secondary oxidation compounds. The present paper describes the fatty–acid composition ...
Low-temperature extraction of phospholipids from sunflower oil

ROMANOVSKA, T.; LEVCHUK, L. (Technical University of Moldova, 2014)

Low-temperature extraction of phospholipids from sunflower oil by consistent implementation of hydration and freezing has been performed. Was detected that consistent implementation of hydration and freezing lets us fully ...
The influence of natural and synthetic antioxiadants on the oxidation stability of heat treated walnut oil (Juglans Regia L.)

POPOVICI, C.; ALEXE, P.; DMITRIEVA, E.; DESEATNICOVA, O. (Technical University of Moldova, 2014)

This paper was executed within the framework of improving the quality and increasing the oxidative stability of walnut oil by introducing into it a natural extract of the walnut green husk and synthetic antioxidant ...
Some aspects of wine production with protected geographic indication and protected designation of origin in Republic of Moldova

OBADĂ, L.; RUSU, E.; CHISILI, M. (Technical University of Moldova, 2014)

Producing wines with protected geographical indication (PGI) and protected designation of origin (PDO) has now become a criterion for assessing the level of development of the wine sector. In most countries with the secular ...
Development of a brewing technology with use of hop of the ukrainian selection

MELNIK, I.; CHEREDNYCHENKO, I. (Technical University of Moldova, 2014)

Results of a research of influence of hop of the Ukrainian selection on indicators of finished beer are given in work. The main physico-chemical parameters of the Ukrainian hop are defined, the brewing technology with its ...
A new opportunity for disseminating food science and technology knowledge at national and EU-level

CROPOTOVA, J.; SCHLEINING, G. (Technical University of Moldova, 2014)

This study focuses on an assessment of the future role of the ISEKI-Food Association (IFA) for educational, research and industrial food areas of the Republic of Moldova and on an understanding of the proposed opportunities ...
Study regarding the increase of meat preservation with minimize of nutrients losses

CONSTANTINESCU, G.; BUCULEI, A.; REBENCIUC, I. (Technical University of Moldova, 2014)

The meat processing couldn't be realised without the direct involvement of its preservation industry, industry that uses nowadays different processes alone or combined for to realise first the meat preservation in the best ...
Hazard analysis and assessment – key process in food safety management. Case study: meat industry

CONSTANTINESCU, G.; BUCULEI, A.; REBENCIUC, I.; CONDREA, E. (Technical University of Moldova, 2014)

Food safety is related to the presence of hazards of food origin in food products in the moment of consumption. As these hazards may occur in any stage of food chain, adequate control throughout this one is essential. Due ...
Creep and relaxation properties of mixed starch and carrageenan gels

BULGARU, V.; CIUMAC, J. (Technical University of Moldova, 2014)

The structural network of mixed starch and carrageenan gels with milk is made up of starches macromolecules and carrageenan casein complex, mixed gels with whey has a network of starch and carrageenan complexes with serum ...
The methodology of designing the new products with the functional purpose

MARDAR, M. R. (Technical University of Moldova, 2014)

The methodology of designing the new products with the functional purpose has been offered. The developed complex of measures on working out of the enriched food products with the improved consumers’ properties will allow ...
A new proffession on Moldova’s job market- sommelier

LUCA, N. (Technical University of Moldova, 2014)

Sommelier is a multilateral concept, tightly connected with the wine culture, which enriches the HoReCa sector- the sector which offers a lot of work places, and the wine sector, traditionally the most powerful sector of ...
Using vegetal additives in the field of bakery

BOEŞTEAN, O.; GHENDOV–MOŞANU, A. (Technical University of Moldova, 2014)

the researches has followed to obtain high quality products by using non–traditional vegetal material – fresh carrot and carrot powder. Surveys were effectuated in order to establish the technological characteristics and ...
Optimiziation of the quality of canned produce using high quality primary products with high biological value

LINDA, L.; CARAGIA, V.; FEODOROV, S.; SARANDI, T.; GORDEEVA, V.; ODOBESCU, L. (Technical University of Moldova, 2014)

Carrots are a high value raw material, that has nutritional, as well as biological value. It also provides a way to correct human nutritional state and to improve one's immunity to disease. Lately, Vitamin A deficiency has ...
Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare L.)

KOSTOVA, I.; DIMITROV, D.; IVANOVA, M.; VLASEVA, R.; DAMYANOVA, S.; IVANOVA, N.; STOYANOVA, A. (Technical University of Moldova, 2014)

The possibility of using of the essential oil of oregano (Origanum vulgare L.) in dairy products has been studied. The composition, antimicrobial properties and its effect on the microorganisms of starter cultures for dairy ...
The influence of the CO2-extraction process on the microbial contamination of vegetable raw material

JENAC, A.; MIGALATIEV, O.; CARAGIA, V.; VÎCEROVA, L.; SUVOROVA, G. (Technical University of Moldova, 2014)

The supercritical CO2 extraction method allows both to obtain a product without solvent residues as well as one microbiologically safe. It was analyzed various vegetable raw materials: walnut kernel meal, tomato wastes, ...
Mathematical modeling of oil extraction from walnut crumbs with supercritical CO2

JENAC, A.; MIGALATIEV, O.; CARAGIA, V. (Technical University of Moldova, 2014)

In this article are presented the results of scientific research on the CO2–extraction of oil from walnut crumbs. The walnut oil was extracted at different parameters of temperature (35–55°C), pressure (10–40MPa) and time ...

Now showing items 41-60 of 74

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