Browsing 2022 by Title

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  • Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes 
    CHIRSANOVA, Aurica; ȚIȚEI, Victor; BOIȘTEAN, Alina; COVALIOV, Eugenia; CAPCANARI, Tatiana; ZACUŢELU, Marcel (Universitatea Tehnică a Moldovei, 2022)
    It was recommended to use raw Jerusalem artichoke flour since its hygroscopicity is quite low and can therefore be stored longer, preferably at a temperature of 15-20°C and in a dry environment. The monomolecular capacity ...
  • Species diversity of the microbiota of sea buckthorn berries 
    NЕTRЕBА, Nаtаliа; SАNDU, Iuliаnа; MАСАRI, Аrtur; BОЕSTЕАN, Оlgа; BAERLE, Alexei; DIАNU, Irinа (Universitatea Tehnică a Moldovei, 2022)
    Sea buckthorn has nutritional and medicinal value, which makes it an attractive object of study for scientists around the world. Sea buckthorn berries contain many sugars, organic acids, vitamins, amino acids, etc., which ...
  • Synthesis, characterization and testing of a new material obtained on the basis of natural clay intercalated with silver ions 
    MIRILA, Diana-Carmen; RADUCANU, Dumitra; ROȘU, Ana-Maria; GEORGESCU, Ana-Maria; NISTOR, Denisa-Ileana (Universitatea Tehnică a Moldovei, 2022)
    A facile, ecofriendly, and cost-effective method was developed to prepare a microporous material based on natural chemically modified bentonite with silver ions (BN-Ag0). This material presents a good catalytic activity ...
  • Systemic approach and holistic thinking in the field of food product engineering 
    TATAROV, Pavel (Universitatea Tehnică a Moldovei, 2022)
    The traditional investigation methodology did not allow solving many complex problems in the field of engineering, biotechnology, economic problems. The system concept allowed to formulate and solve problems at another ...
  • Technology of stabilization of active feed yeast 
    IEGOROV, Bogdan; MAKARYNSKA, Alla; KANANYKHINA, Olena; TURPUROVA, Tetiana (Universitatea Tehnică a Moldovei, 2022)
    The purpose of our work was to investigate how temperature affects the activity of fodder yeast during granulation of loose compound feed. The paper used standard methods of microbiological and physical research in accordance ...
  • Traditional moldovan cheese microflora 
    CARTASEV, Anatoli (Universitatea Tehnică a Moldovei, 2022)
    The aim of current study was to update the knowledge about diversity and concentration of lactic acid bacteria in Moldovan cheese at different levels of maturity. For the quantification of lactobacilli, lactococci, yeasts, ...
  • 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 ...
  • 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 ...
  • The use edible insects in the bakery industry 
    MATRAN, Irina Mihaela; VLĂSCEANU, Gabriela (Universitatea Tehnică a Moldovei, 2022)
    Unlike meat obtained from cell cultures, for which there are currently no European Regulations for authorization as an ingredient/new food in the European Union (EU) and no legislative regulation regarding the labeling of ...
  • The use of beetroot and spinach food powders to obtain bread with multicolored core 
    STAVILA, Cristian; RUMEUS, Iurie (Universitatea Tehnică a Moldovei, 2022)
    In this paper, the effect of the addition of beetroot and spinach powders in the dough preparation process on the sensory and physico-chemical properties of the bread core was studied. Thus, six samples of bread were ...
  • Use of by-products of the food industry in the animal feeds 
    TSIUNDYK, Oleksandr; LAPINSKAYA, Alla; FIHURSKA, Liudmyla; CHERNEHA, Ilona (Universitatea Tehnică a Moldovei, 2022)
    Based on the analysis of the problems of using fresh potato peelings in the production of mixed fodders, their physical properties, chemical and microbiological indicators were studied, which distinguishes potato peelings ...
  • The use of natural preservative in production gummy candies: valuation of local wine vinegar 
    BOIȘTEAN, Alina; CHIRSANOVA, Aurica; SIMINIUC, Rodica; ȚURCANU, Dinu; REȘITCA, Vladislav (Universitatea Tehnică a Moldovei, 2022)
    This study evaluated the use of local raw materials: grape juice, wine vinegar and natural honey to replace artificial additives in the production of natural gummy candies. Summarizing the analysis of the organoleptic ...
  • The use of polydisperse chitosan as a stimulating food additive for bees 
    CATARAGA, Ivan; COȘELEVA, Olga; EREMIA, Nicolaie; POGREBNOI, Serghei; SUCMAN, Natalia; MACAEV, Fliur (Universitatea Tehnică a Moldovei, 2022)
    The research aim was to determine the influence of the use of chitosan in stimulant food on immunity and winter resistance, early development, and productivity of bee colonies. The investigations were carried out on the ...
  • The use of spent grain in obtaining some flour products 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2022)
    The studies carried out were based on the use of spent grain in recipes for the manufacture of pasta, wafers and an assortment of ginger bread. The level of consumer acceptability was relatively high, averaging up to 15% ...
  • 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 ...
  • 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 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 ...
  • 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 ...

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