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  • Valorile culturale în percepția populației Republicii Moldova 
    SPĂTARU, Tatiana (Universitatea Tehnică a Moldovei, 2023)
    Conținutul articolului include analiza sociologică a valorilor culturale din perspectiva percepției populației Republicii Moldova. Este explorată corelația dintre valorile culturale și percepția populației. Metodologia ...
  • Valorile etice în managementul organizațional al sistemului administrației penitenciare 
    CIOBĂNESCU, Ștefan Adrian; CĂPITANU, Cătălin; CIOBANU, Nicușor; OMER, Akan; POPESCU, Gabriel (Universitatea Tehnică a Moldovei, 2023)
    Pe parcursul acestei lucrări vom observa influențele valorilor etice în sistemul administrației penitenciare din România și răspunsul din perspectiva managementului organizațional pentru însușirea și perpetuarea acestora ...
  • Valorile protectoare ale costumului tradiţional 
    CAZAC, Viorica; CÎRJA, Jana (Universitatea Tehnică a Moldovei, 2023)
    The traditional costume represents a complex multifunctional system with multiple valences that have made it not only an element of traditional art as an artistic object, but also a subject of touristic, educational and ...
  • Valorile spirituale – pilon al existenţei umane 
    CIOCANU-COTOROBAI, Maria (Tehnica UTM, 2013)
    Omul pe tot parcursul vieţii se află atât în lumea valorilor, cât şi a pseudovalorilor. El se află permanent în situaţia de a alege binele din tumultul vieţii, frumosul din tot ce este caraghios, adevărul din multitudinea ...
  • Valorisation de coquilles de noix broyées dans le processus de fermentation acetique afin d'obtenir du vinaigre 
    CHIRSANOVA, Aurica; BOIȘTEAN, Alina; COVALIOV, Eugenia; REȘITCA, Vladislav (Editura Academic Pres Cluj-Napoca, 2021)
    L'objectif principal de la prévention du gaspillage alimentaire est d'agir à la source en limitant la production alimentaire excessive à chaque étape de la chaîne d'approvisionnement alimentaire (y compris la production, ...
  • Valorisation du sureau comme plante spontanee locale 
    MĂRÎI, Aliona (Universitatea Tehnică a Moldovei, 2023)
    Dans notre article on tend de présenter une étude sur la plante – le sureau, ses propriétés bioactives et bienfaits pour le corps humain. On met l’accent sur le sureau et de la façon dont elles peuvent être exploitées en ...
  • The valorisation of Cannabis sativa L. oil cake biologically active compounds 
    NEGOIȚA, Cătălina; CAPCANARI, Tatiana; COVALIOV, Eugenia (Ştefan cel Mare University, Suceava, 2023)
    The development of "functional foods" with positive effects on human health was the goal of this work, which aims to valorize agricultural waste sources, particularly hemp (Cannabis sativa L.) oil cake, by the extraction ...
  • The valorisation of garlic (Allium sativum) biologically active compounds 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; RADU, Oxana; CHIRSANOVA, Aurica (Galaţi University Press, 2023)
    The study emphasizes some physicochemical characteristics of garlic in terms of dry matter, sugar content, crude oil, pH, dry matter, ash, and some physical properties such as mass, length, width, and geometrical shape. ...
  • Valorisation of grape seed in the production of functional biscuits 
    CULEV, Vladimir; BOESTEAN, Olga; COVACI, Ecaterina; NETREBA, Natalia (Galaţi University Press, 2023)
    Under research laboratory conditions in the TPA department, when preparing experimental batches of crackers biscuits, the mass of wheat flour was partially replaced with that of grape seed (GSF) at the rate of 2 ÷8 % in ...
  • Valorisation of local red varieties in diversifying wine assortment 
    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 ...
  • Valorisation of same terpenes from vegetable wastes 
    CIOCARLAN, Alexandru (Universitatea Tehnică a Moldovei, 2021)
    The valorisation of vegetable waste from various economic activities, which are still little explored, is a major current concern of scientists. They are trying to develop green and sustainable methodologies for utilization ...
  • Valorisation of spent grain from brewing and malt whisky in food industry 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2021)
    All over the year 90 billion tonnes by-products from agro-food sector results, but those can be used as source of fibre, lipids, proteins or nutraceuticals. Reducing food waste has a positive environmental impact. From the ...
  • Valorisation of walnut septum polyphenols 
    SANDU, Iuliana; BAERLE, Alexei; TATAROV, Pavel; SCUTARU, Iurie; MACARI, Artur (Universitatea Tehnică a Moldovei, 2021)
    Republic of Moldova and Romania, in tandem, produce more than 50000- 60000 tons of walnuts annually. The walnut external shell and its internal septum make up 40- 50% and 3-5% of fruit’s mass. Correspondingly, at least ...
  • Valorisation of waste from brewing industry 
    ȚĂRNĂ, Ruslan (Universitatea Tehnică a Moldovei, 2022)
    In this study it is researched the valorisation of brewery waste yeast. Yeast is a natural food supplement, rich in protein, amino acids, water-soluble vitamins (thiamine, riboflavin, niacin, folic acid, vitamin B12 and ...
  • Valorization of bioactive compounds in local plant agri-food waste materials for functional food products 
    NEGOIȚĂ, Cătălina (Technical University of Moldova, 2023)
    In the food industry, hemp seeds are widely used as a means of enriching or fortifying food products. Derivatives as well as hemp seeds have been evaluated as an added ingredient in products consumed daily, such as bakery ...
  • Valorization of brewery spent yeast for the synthesis of biocomposite materials with applications in water treatment 
    RUSU, Lăcrămioara; SUCEVEANU, Elena-Mirela; GRIGORAȘ, Cristina-Gabriela; SIMION, Andrei-Ionuț (Universitatea Tehnică a Moldovei, 2022)
    The objectives of this study were to obtain biosorbents based on Saccharomyces pastorianus residual biomass and natural polymers by immobilization technique and to carry out an evaluation of biosorptive capabilities for ...
  • Valorization of grape pomace by fertilization 
    VISANU, Vitali (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Pomace is the by-product of pressing grapes and sweet or fermented musts, the composition includes: bunches, skins, seeds and residues of must or wine not extracted during pressing. The vine annually extracts significant ...
  • Valorization of greenhouse biomass waste using pyrolysis 
    ION, Violeta Alexandra; PÂRVULESCU, Oana Cristina; MOȚ, Andrei; POPA, Vlad Ioan; CALCAN, Suzana; RĂDUCANU, Cristi; BĂDULESCU, Liliana; GRIGORAȘ, Claudia (Universitatea Tehnică a Moldovei, 2021)
    Pyrolysis can be a promising and relevant technique for valorization of biomass waste obtaining biochar, which can be further used as a soil amender, can enhanced soil carbon sequestration, reduce greenhouse gas emissions ...
  • Valorization of wine yeast sediments as a source of lipid preparations 
    TOFAN, Elena; CHISELIȚA, Natalia; CHISELIȚA, Oleg; BEȘLIU, Alina; EFREMOVA, Nadejda (Moldova State University, 2022)
    The purpose of this research was to evaluate the biochemical composition of the yeast biomass obtained from wine waste sediments for obtaining of lipid preparations with the perspective for use in animal husbandry.
  • Valorization of winery waste. Case of the Republic of Moldova 
    DIACONU, Cristina; BUGAIAN, Larisa (Stefan cel Mare University of Suceava, Romania, 2021)
    The activity of enterprises in the wine sector is closely linked not only to the agro-cycle, but also to the biotechnological cycle, where by-products are also obtained in parallel with the basic products. The significant ...

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