Browsing Facultatea Tehnologia Alimentelor by Title

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  • Microwave blanching of vegetables. A review 
    BASTON, O.; PRICOP, E.; LUNGU, C. (Technical University of Moldova, 2014)
    The paper presents the influences of microwaves on vegetables blanching. Microwave blanching is a processing technology that has as primary purpose the inactivation of the tissular enzymes in vegetables. In the paper we ...
  • Microwave combined drying of red beetroot puree pretreated by ohmic heating 
    CECLU, Liliana; NISTOR, Oana-Viorela (Tehnica UTM, 2018)
    Ohmic heating is an advanced thermal food processing technique where heat is internally generated in a sample using the electric current. This provides rapid and uniform heating in the intire volume of the sample. This ...
  • Microwave drying of soriz group under oscillatory regime 
    LUPAŞCO, A.; DICUSAR, G.; DODON, A.; GATMAN, O. (Technical University of Moldova, 2014)
    The paper presents the systematization of investigation made to consider the drying of soriz croup, applying the method with S.H.F., reflects the next advantages: saves the costs of electric power, reduces the drying ...
  • The mineral substances intake in the alimentary pumpkin 
    POPESCU, Adelina (Tehnica–Info, 2018)
    Pumpkin represents a rich source if nutrients that have health benefits on the human’s body. A special significance has the mineral substances contribution of the pumpkin. In this article are presented the results of the ...
  • Miracolul nucilor 
    SANDULACHI, Luiza; NEMCIUC, Maria (Tehnica UTM, 2012)
    Nucul (Juglans regia L.) este o plantă de o valoare semnificativă. Miezul de nucă este bogat în lipide constituind 51% sunt foarte energetice (525 kcal/100g). De asemenea, în nuci se conţin 11% de protide şi 5% de glucide. ...
  • Modalităţi de a îmbunătăţi calitatea cârnaţilor afumaţi prin adăugarea de antioxidanţi 
    PAŞUROV, Constantin (Universitatea Tehnică a Moldovei, 2019)
    Проведя литературные исследования, в ходе данной дипломной работы, были изучены принцип действия антиоксидантов и варианты их применения при производстве копчёных колбас. Была рассмотрена технология производства и использования ...
  • Modalităţi tehnice de reducere a conţinutului de 2,4,6-tricloroanisol din vin 
    STURZA, Rodica; COVACI, Ecaterina (Tehnica UTM, 2013)
    contaminarea vinului cu 2,4,6-TCA este o problemă acută a industriei vinicole ce generează pierderi economice majore. Drept urmare compusul TCA afectează profilul aromatic al vinului prin care modifică părerea consumatorul ...
  • Modelarea matematică a experimentului. Suport teoretic de curs 
    BAERLE, Alexei; MACARI, Artur (Universitatea Tehnică a Moldovei, 2014)
    Suportul teoretic de curs pentru disciplina “Modelarea matematică a experimentului” este destinat studenţilor ciclului 2 (masteranzilor) Facultăţii Tehnologia şi Managementul în Industria Alimentară a Universităţii Tehnice ...
  • Modeling of deep-frying culinary products 
    POTAPOV, V.; PETRENKO, E.; SHEVCHENKO, S. (Tehnica UTM, 2012)
    The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the ...
  • Modeling of mixing bread dough process using computational techniques 
    LUCHIAN, Mihaela; STEFANOV, Stefan; LITOVCHENKO, Igor; MICHAILOV, Ivan; HADGIJSKI, Wilhelm (Tehnica UTM, 2012)
    Mixing theory is important for its relevance in understanding some of the most fundamental problems involving bread dough flows, and for its practical impact in connection with bakery industry and other food industries. ...
  • Modern experience of the use of iodinated salt in the production of canned vegetables 
    POPEL, Svetlana; DRAGANOVA, Elena; CONDRASHOVA, Iulia (Tehnica UTM, 2012)
    In this work the results of researches on the utilization of the iodated salt at the production in industrial conditions of the tinned food „Red natural beans”, „Whine natural beans”, „Canned green peas”, „Canned sweet ...
  • Modern methods for identification of counterfeit food products 
    IORGA, Eugen; SOBOLEVA, Inessa; ACHIMOVA, Tatiana; RABOTNICOVA, Ludmila; GOLUBI, Roman (Tehnica UTM, 2012)
    There are presented the commonly encountered concepts and forms of food tampering. The study of quality indices for wide range of foods, including apple and grape juices, vegetable and dairy fat, was performed. The expertise ...
  • Modern study of behavior sucrose 
    ZGHEREA, Gheorghe; STOIAN, Cristina; PERETZ, Sandu (Tehnica UTM, 2012)
    The disaccharides called sucrose not hydrolyze in aqueous solution; the reaction is known as sucrose inversion, is catalyzed by mineral acids, and can be studied by the polarimetric method. Treaties chemical kinetics fit ...
  • Modificarea acidului hialuronic cu aspirina 
    ZADOROJNÂI, Larisa; ZADOROJNÂI, Alexandru (Tehnica UTM, 2011)
    Un potenţial performant prezintă acidul hialuronic ca biopolimer medicinal, ce a inspirat cercetări orientate spre elaborarea metodelor de modificare chimică a sa. Asfel acidul hialuronic devine un suport de medicamente, ...
  • Modificarea calitativă a compoziţiei peliculei miezului de nucă 
    PARUŞ, Irina (Universitatea Tehnică a Moldovei, 2019)
    Целью настоящей работы является изучение процесса экстракции красящих и фенольных веществ из пелликулы (биополимерной плёнки), покрывающей ядра орехов.
  • Modificarea compoziției și calității nucilor defenolizate 
    GHEORGHIU, Nina (Universitatea Tehnică a Moldovei, 2022)
    În Teza se demonstrează, că substanțe biologic active din miezul de nucă au un efect ambiguu asupra calității și gustului lor. Folosind metoda HPLC/MS, în pielița de nuci a fost confirmată prezența casuarictinei, acizilor ...
  • Moisture–sorption capacity of walnut kernel, shell and membrane septum (juglans regia L) 
    BOAGHI, E.; REŞITCA, V.; DESEATNICOVA, O.; TATAROV, P. (Technical University of Moldova, 2014)
    The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage [4]. This study therefore, was to determine the sorption properties of ...
  • 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 ...
  • Multivariate analysis of taste compounds and spectroscopic properties for animal origin food products 
    IORDĂCHESCU, Gabriela; PRAISLER, Mirela (Tehnica UTM, 2012)
    UMAMI taste compound represented in the biggest amount by monosodium glutamate, was determined for four types of cheese, and also in goat and salmon meat.Monosodium glutamate content was quantificated using an enzyme linked ...
  • Multivariate spectroscopy analysis for calssification of moldavian matured wine distillates 
    KHODASEVICH, Michail; SCORBANOV, Elena; CAMBUR, Elena; GAINA, Boris; DEGTУAR, Natalу (Tehnica UTM, 2018)
    It was demonstrated one of the possible ways for solving the authenticity problem of matured wine distillates. Using as a reference spectral information about wine distillates of transmission spectra, angular dependence ...

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