• The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace 

  DRAGANCEA, Veronica; GUREV, Angela; CEȘCO, Tatiana; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)

  The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional ...
• Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways 

  CEȘKO, Tatiana; GUREV, Angela; DRAGANCEA, Veronica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)

  The aim of the research was to study the influence of microwave assisted extraction (MAE) and ultrasound (UAE) conditions on the physicochemical characteristics and yield of pectin obtained from apple pomace of the "Gold ...
• 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 ...
• Use of yellow food dye from safflower petales in producing of caramel 

  BANTEA-ZAGAREANU, Valentina; SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel (Universitatea Tehnică a Moldovei, 2022)

  The obtained HPLC chromatograms demonstrated that the YFDS dye is suitable for its use as a natural dye in the production of caramel. The peaks obtained in the caramel samples demonstrated that the three chalcones ...
• Understanding the barrier properties of clay-based food packaging. A contribution from computational modelling 

  SIMINEL, Nikita; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)

  Non-swelling clays have been used in traditional paper coating technologies for many years because these exert the least effect on the rheological properties of a formulate coating. However, recent work has demonstrated ...
• Treatment of red wines from local and european varieties with activated carbon: the impact on chromatic parameters 

  SCUTARU, Iurie; ADOMNIȚA, Mihai; SCLIFOS, Aliona (Universitatea Tehnică a Moldovei, 2022)

  The aim of this study was to elucidate the impact of treatments with experimental activated carbon AC-C (produced in the Laboratory of Ecology of the Institute of Chemistry of Republic of Moldova) of red wines obtained ...
• The role of dephenolisation for the biological and technological value of the old walnuts 

  SANDU, Iuliana; BAERLE, Alexei; TATAROV, Pavel; IVANIŠOVA, Eva (Universitatea Tehnică a Moldovei, 2022)

  The walnut kernel is a natural concentrate of biologically active substances, including polyunsaturated fatty acids, polyphenols and proteins. In addition to the white core rich in lipids and proteins, nut kernels are ...
• The molecular detection of brettanomyces wild yeast in raw wines 

  ZGARDAN, Dan; MITINA, Irina; MITIN, Valentin; STURZA, Rodica; BEHTA, Emilia; RUBTOVA, Silvia (Universitatea Tehnică a Moldovei, 2022)

  In this work, home-designed primers for detection of Brettanomyces in wine by Sybr Green I-based real-time PCR (Polymerase Chain Reaction) were developed. Primers were tested both in silico and in vitro. The primers were ...
• The influence of bioactive additives on the process of alcoholic fermentation of waste biomas 

  DUCA, Gheorghe; STURZA, Rodica; COVALIOVA, Olga; COVACI, Ecaterina; TAȘCA, Corina (Universitatea Tehnică a Moldovei, 2022)

  The quantity of agricultural waste has been rising rapidly all over the world, many studies has revealed that fruits and vegetables are the main source of bioactive compounds. Wastes from the agro-industrial sector, due ...
• The impact of experimental activated carbons on polyphenol oxidase activity in must and wine 

  SCUTARU, Iurie; SCLIFOS, Aliona; MOGA, Georgeta (Universitatea Tehnică a Moldovei, 2022)

  The paper studies the modification of the oxidase activity, which is manifested by the browning of juice and wine made from white grapes varieties, such as Sauvignon, Viorica, Legenda, Pinot Gris, and the change in the ...
• The impact of antioxidants on the oxidative stability of some edible oils 

  POPOVICI, Violina; DRUTA, Raisa; SUBOTIN, Iurie; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)

  The present study aimed to investigate the effectiveness of the use of some antioxidants as inhibitors of some edible oils oxidation (grape seeds, walnuts and corn germ). Lipid oxidation is one of the major causes that ...
• The effects of lactose hydrolysis on the lactose-free yogurt quality 

  POPESCU, Liliana; BULGARU, Viorica (Universitatea Tehnică a Moldovei, 2022)

  Yogurt is a dairy product obtained by fermenting milk appreciated for the benefits presented to the digestive and general consumers health and for the reduction of symptoms caused by inadequate lactose digestion. Therefore, ...
• The dynamics of the oxidation process of white wines depending on temperature, molecular oxygen rate and PH 

  SUBOTIN, Iurie; DRUTA, Raisa; COVACI, Ecaterina; GHERDELESCU, Lucia (Universitatea Tehnică a Moldovei, 2022)

  Oxidation processes are slow phenomena that take place throughout the wine's life, from the beginning of winemaking to aging in bottles. Several parameters play an important role in aging of the wine, such as the temperature ...
• The development of the real-time PCR for detecting common foodborne pathogens 

  MITINA, Irina; MITIN, Valentin; STURZA, Rodica; ZGARDAN, Dan; BEHTA, Emilia; RUBTOVA, Silvia (Universitatea Tehnică a Moldovei, 2022)

  In this work, we describe the development and testing of the home-designed primers for Sybr Green I real-time PCR (Polymerase Chain Reaction) detection of some common foodborne pathogens: Listeria monocytogenes, Salmonella ...
• The determination of yeast viability in the concentrated sugar solutions 

  BALANUŢĂ, Anatol; SCLIFOS, Aliona; COVACI, Ecaterina (Universitatea Tehnică a Moldovei, 2022)

  The object of this investigation is to find new methods of directing the autolysis process, which has a positive effect on the production of sparkling wines in pressure tanks by administering active dry yeast in the draft ...
• Retention of wine pollutants on chemically modified clays with dendrimers 

  HORTOLOMEU, Andreea; MIRILA, Diana-Carmen; DIDI, Mohamed Amine; STURZA, Rodica; SCUTARU, Yuri; NISTOR, Ileana-Denisa (Universitatea Tehnică a Moldovei, 2022)

  The purpose of this paper is to highlight the effect of chemically modified clays with dendrimers. The natural clay impregnated with dendrimers was used in several series of tests, with the aim of presenting their capacity ...
• Research on obtaining some types of beer from unconventional raw materials 

  CIOCAN, Marius Eduard; SALAMON, Rozália Veronika; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2022)

  The paper presents the use of buckwheat, buckwheat malt, sorghum, and sorghum malt in the production of beer on a laboratory scale. Barley malt was used as control in all experimental variants of obtaining beer in laboratory ...
• Reduction of the impact of gray rot of Cabernet-Sauvignon and Pinot Gris grapes on the fermenting must with the help of active carbon AC-C 

  SCUTARU, Iury; SCLIFOS, Aliona; ARHIP, Vasile (Universitatea Tehnică a Moldovei, 2022)

  In this article, the impact of the additions of experimental active carbon AC-C on the gray rot of Cabernet-Sauvignon and Pinot Gris grapes in the fermentation must was investigated, using different doses, allowed by the ...
• Pinking effect in white wines and its removal with experimental activated carbon AC-C 

  SCUTARU, Iury; PUȘCĂ, Ion (Universitatea Tehnică a Moldovei, 2022)

  The pinking effect of white wines, known for more than 4 decades, is associated with reductive winemaking, applied with the aim of significant decrease of the oxygen content in wines and, thereby, the unwanted oxidative ...
• Phtalate decontamination in the alcoholic matrix 

  LAZAKOVICH, Dmitri (Universitatea Tehnică a Moldovei, 2022)

  Humans always are surrounded by materials containing phthalates, such as insulation of wires, pipes, plastic housings, varnishes, paints and packaging materials. It is supposed that phthalates accumulate in the human body, ...

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