Browsing by Author "PALADII, Irina"

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  • The aminoacid content in protein mineral concentrates obtained at different electrophysical processing regimes of whey 
    VRABIE, Elvira; SPRINCEAN, Catalina; PALADII, Irina; VRABIE, Valeria (Universitatea de Ştiinţe Agronomice şi Medicină Veterinară, Bucureşti, 2019)
    It was investigated the amino acid content in protein mineral concentrates obtained during electrophysical processing of different types of whey at membrane electrolyzer EDP-4 at current density j=10 mA/cm2 and J=20mA/cm2. ...
  • Conținutul mineral al zerului - beneficiile calciului și fosforului 
    PALADII, Irina (Universitatea Tehnică a Moldovei, 2023)
    Lucrarea descrie conţinutul mineral al laptelui și zerului. Se menționează semnificația principalelor macroelemente (calciu, fosfor) și microelementelor pentru funcțiile vitale ale organismului, subliniind importanța ...
  • Conținutul proteic al zerului 
    PALADII, Irina (Universitatea Tehnică a Moldovei, 2021)
    Lucrarea reprezintă o descriere succindă a conţinutului proteic al zerului care constituie circa 20 % din proteinele laptelui. Proteinele zerului sunt proteine bine structurate cu ramificări secundare și terțiare stabile. ...
  • Electrical aspects at the electroactivation of dispersed media 
    PALADII, Irina; VRABIE, Elvira; BOLOGA, Mircea; STEPURINA, Tatiana; POLICARPOV, Albert (Universitatea Tehnică a Moldovei, 2022)
    Electroactivation as a sustainable method for processing dispersed media, in particular, by-products such as whey and other food residues, for example, the recovery of whey proteins, is an alternative which can be a ...
  • The electrophysical processing for obtaining safe and healthy products 
    VRABIE, Elvira; STEPURINA, Tatiana; VRABIE, Valeria; SPRÂNCEAN, Cătălina; PALADII, Irina (Institutul de Microbiologie şi Biotehnologie, AȘM, 2016)
    Whey is considered an extraordinary healthy dietetic food product of the latest generation, which can be used in treating many different diseases and as a food additive. In its liquid form, whey contains proteins, vitamins, ...
  • Extragerea fracţiilor proteice din zer prin aplicarea proceselor electrofizice 
    PALADII, Irina (Universitatea Tehnică a Moldovei, 2018)
    Scopul și Obiectivele lucrării sunt: extragerea concentratelor proteice minerale(CPM) cu conținut proteic predeterminat în dependenţă de regimurile de procesare (consumul de energie, valorile pH şi a potenţialului de ...
  • Metode de procesare a zerului 
    PALADII, Irina (Universitatea Tehnică a Moldovei, 2022)
    Procesarea zerului pentru valorificarea componentelor utile (lactoză, proteine, macro- și microelemente, vitamine, etc.) este realizată prin diverse metode de procesare, cum ar fi: termice, chimice, fizico-chimice, ...
  • The pecularities of amino acid migration in protein mineral concentrates under the influence of different pH and temperature values during electro-activation of whey 
    VRABIE, Elvira; PALADII, Irina; SPRINCEAN, Catalina; VRABIE, Valeria (Universitatea de Ştiinţe Agronomice şi Medicină Veterinară, Bucureşti, 2020)
    It was investigated the influence of pH and temperature under the degree of isolation of free amino acids in the protein mineral concentrates (PMCs) obtained as a result of processing of whey after the manufacture of the ...
  • Peculiarities of extraction of β-lactoglobuline in protein mineral concentrates at electroactivation of whey 
    BOLOGA, Mircea; VRABIE, Elvira; PALADII, Irina; ILIASENCO, Olga; STEPURINA, Tatiana; VRABIE, Valeria; POLICARPOV, Albert; SPRINCEAN, Catalina (Moldovan Association for Biosafety and Biosecurity, 2021)
    Introduction. Whey is a by-product and an excellent source of proteins that is rather aggressive due to a large amount of organic substances it contains. The electro-activation of whey applied in the experiments is a ...
  • The Recovery of Alpha-Lactalbumin at the Electroactivation of Whey 
    VRABIE, Elvira; PALADII, Irina; BOLOGA, Mircea; ŢISLINSCAIA, Natalia; VRABIE, Valeria; POLICARPOV, Albert; STEPURINA, Tatiana; SPRINCEAN, Catalina (Springer Nature Switzerland, 2023)
    The electroactivation of whey allows the recovery of α-lactalbumin in the protein mineral concentrates depending on the processing regimes, variation of the pH values, temperature, and the processing duration. The presence ...
  • Recovery of proteine mineral concentrates from acid whey by electro-activation 
    BOLOGA, Mircea; VRABIE, Elvira; CHIŢANU, Ana; LAICIUC, Laura; PALADII, Irina; STEPURINA, Tatiana; VRABIE, Valeria; ILIASENCO, Olga; POLICARPOV, Albert; GONCIARUC, Valeriu; SPRINCEAN, Catalina (Technical University of Moldova, 2019)
    An electrophysical wasteless technology is presented based on the electrochemical activation of the acid whey in a periodic regime. Under consideration are variations of such principal parameters as the electric current ...
  • Variation of the amino acid content in mineral protein concentrates at electrophysical processing of whey 
    VRABIE, Valeria; BOLOGA, Mircea; PALADII, Irina; STEPURINA, Tatiana; POLICARPOV, Albert; GONCEARUC, Valeriu; SPRINCEAN, Catalina; VRABIE, Elvira (Tehnica UTM, 2018)
    The main objective is the investigation of the content of the total, essential and non-essential amino acids in the protein-mineral concentrates in different processing regimes with variations of electric parameters at ...
  • Wasteless whey processing: technological aspects 
    BOLOGA, Mircea; VRABIE, Elvira; PALADII, Irina; STEPURINA, Tatiana; VRABIE, Valeria; POLICARPOV, Albert; GONCEARUC, Valeriu; SPRINCEAN, Catalina (Universitatea Tehnică a Moldovei, 2021)
    Wasteless processing of whey requires the use and complex recovery of valuable substances, including serum whey proteins, taking into account ecological factors due to high indices of biological and chemical use of oxygen. ...
  • Whey wasteless processing: electroactivation of whey with medium protein content 
    PALADII, Irina (Universitatea Tehnică a Moldovei, 2021)
    Milk primary processing allows the production of different types of dairy products and cheeses which results in large quantities of various secondary dairy products (whey, buttermilk, skimmed milk, caseinate, ultrafiltrate, ...

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