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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Title

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Title

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  • Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen 
    GROSU, C.; BOAGHI, E.; SIMINIUC, R.; DESEATNICOV, O.; REŞITCA, V. (Tehnica UTM, 2016)
    The appearance of food products is determined visually and includes color, brightness, shape, opacity and transparency. Walnut grits are in the form of coarse flour yellowish-gray to brown up. Therefore its use as a food ...
  • Antimicrobial effect of non-thermal plasma activated water against food-borne pathogens 
    BOSTĂNARU, A.C.; NĂSTASĂ, V.; ROȘCA, I.; HNATIUC, E.; MAREȘ, M. (Tehnica UTM, 2016)
    Pathogenic microorganisms are a serious threat to global health, that involves high costs of the treatment and their fight. We proposed to evaluate PAW antimicrobial activity against the microorganisms food-borne pathogens. ...
  • Ascorbic acid determination from alcoholic and soft drinks by different techniques 
    VARODI, C.; SORAN, M.-L.; LUNG, I.; OPRIȘ, O.; MUREȘAN, L. (Tehnica UTM, 2016)
    The present study consists in a comparative evaluation of the L-ascorbic acid (AA) concentration from some commercial Romanian juices and wines. The samples was analyzed by high-performance liquid chromatography (HPLC) on ...
  • Aspects of heat and mass transfer of the rectification process in limited conditions 
    IVANOV, L.; GALUŞCA, E.; ŢĂRNĂ, R.; MAJERU, V. (Tehnica UTM, 2016)
    The process of heat and mass transfer usually requires a high energy consumptiont for materials dehydration, separation of mixtures, the rectification of components with low boiling temperature and condensation with high ...
  • Certain features of electrophysical processing of whey 
    BOLOGA, M.; PALADII, I.; STEPURINA, T.; ILIASENCO, O.; BIRCA, A.; POLICARPOV, A.; VRABIE, V.; GONCEARUC, V.; SPRINCEAN, C.; VRABIE, E. (Tehnica UTM, 2016)
    The objects of study were three types of whey electrophysically processed under various regimes. The protein content of each type of whey influences the obtaining of protein-mineral concentrates with different solid shear, ...
  • Certain phenolic components detection using serigraphy type biosensors 
    DRAGANCEA, V. (Tehnica UTM, 2016)
    Ce travail porte sur la préparation et l’étude d’électrode sérigraphiées modifiées par la tyrosinase. Cependant une électrode de carbone de type sérigraphiée modifié en surface par la tyrosinase (SPCE-Tyr/Paa/Glut) a été ...
  • Cherry plum (Prúnus cerasiféra) – source material and processed products 
    LINDA, L.; TERENTII, P.; CARAGIA, V.; SARANDI, T.; ODOBESCU, L. (Tehnica UTM, 2016)
    Cherry plums are one of the most common types of primary drupes and used in the production of juices, kompot, sweets, jams, confiture. In the catalog of plant varieties of Moldova there is no data on the species of cherry ...
  • Composition and characteristics of goat milk: a review 
    BOGDAN, N. (Tehnica UTM, 2016)
    Goat milk is considered one of the valuable dairy product with its nutritional benefits. Goat milk differs from cow or human milk in having better digestibility, alkalinity, buffering capacity, and certain therapeutic ...
  • Compuşi coordinativi ai fierului (iii) cu activitate biologică 
    BULHAC, I.; DESEATNIC-CILOCI, A.; CUBA, L.; BIVOL, C.; DANILESCU, O.; DVORNINA, E.; BOUROŞ, P. (Tehnica UTM, 2016)
    Au fost sintetizaţi şi cercetaţi compuşi coordinativi ai fierului(III) cu formulele generale [FeIII(H2L1,2(H2O)2](NO3)3·nH2O (H2L1= 2,6-diacetilpiridină bis(izonicotinoilhidrazonă), n = 5 (I); H2L2 = 2,6-diacetilpiridină ...
  • Compuşi coordinativi oximici în calitate de stimulatori ai proceselor fiziologice la unii fungi şi plante de cultură 
    COROPCEANU, E.; CILOCI, A.; STEFÎRŢĂ, A.; BULHAC, I. (Tehnica UTM, 2016)
    There have been fulfilled a series of biological studies in order to evaluate dioxime coordination compounds effect on the development and biosynthesis processes of enzymes to some fungal mycelium strains of Penicillium, ...
  • Counterfeiting detection of milk and derivative products 
    IORGA, E.; VOITCO, E.; ACHIMOVA, T.; GOLUBI, R.; ARNAUT, S.; RABOTNICOVA, L. (Tehnica UTM, 2016)
    About the appearance on the market of unqualified milk products, within Practical Scientific Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated research and development works to ...
  • Determination of organic acids content in Moldavian wine by HPLC 
    LAZACOVICI, O. (Tehnica UTM, 2016)
    Wines are often falsifiable drinks. In recent years, there are found quite "accurate" counterfeits, when drink’s basic physical and chemical indexes meet the requirements of standards and conditions, declared on the labels. ...
  • Dioxyde de soufre actif dans le vin 
    ȚISLINSCAIA, I.; STURZA, R.; PRIDA, I.; COVACI, E. (Tehnica UTM, 2016)
    In this article the control of active SO2 in wine is described. Using the experimental data, we studied the dependence of free and active SO2as a function of total SO2 level, pH and temperature for the white wine (Chardonnay) ...
  • Drying – efficient method of peaches storage 
    BERNIC, M.; ŢISLINSCAIA, N.; ZAVIALOV, V.; VIŞANU, V.; BALAN, M.; MELENCIUC, M. (Tehnica UTM, 2016)
    The presented article contains an analysis of peaches culture, the nowadays situation and future tendencies. There are indicated the most known peaches species and their health benefits. We propose an alternative for the ...
  • Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt 
    CARTAȘEV, A. (Tehnica UTM, 2016)
    The aim of this study was to compare whey separation in yogurts with solid contents 9,5% and 12,5% and exopolysaccharide (EPS) producing starter cultures using siphon and centrifugation methods of determination. The level ...
  • The effect of technological processing on the glycaemic index of rice porridge 
    VIDRAȘCO, A.; COȘCIUG, L. (Tehnica UTM, 2016)
    Food with high glycemic index (GI>70) is a risk factor of developing the chronic diseases specific to contemporary society: obesity, diabetes, cardio vascular diseases. In this respect the investigation and identification ...
  • Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making 
    MIRONEASA, S.; CODINĂ, G. G.; MIRONEASA, C. (Tehnica UTM, 2016)
    The objective of this study was to evaluate the effect of pumpkin seed flour addition at different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread ...
  • Efficiency of iron in fortified bread 
    CIOBANU, C.; DESEATNICOV, O. (Tehnica UTM, 2016)
    The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. ...
  • Elaboration of technology for producing white wines with low alcohol degree by combined fermentation 
    BALANUȚĂ, A.; CRUDU, S.; NAZARIA, A.; ZGARDAN, D. (Tehnica UTM, 2016)
    It’s often stated that there is a need for more innovation in the wine category, but actually realizing this can be problematic in an area of the drinks industry where tradition is so important, and so many rules surround ...
  • Estimation of prospects of using pumpless periodic operation absorption water-ammonia refrigeration units in air conditioning systems based on solar collectors 
    TITLOV, A.; OZOLIN, M. (Tehnica UTM, 2016)
    The prospects of using heat absorption water-ammonia refrigeration units (AWRU) in air conditioning systems based on solar collectors. A new original design of periodic operation AWRU. A method for calculating such ...

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