Browsing Facultatea Tehnologia Alimentelor by Title

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  • Nanostructures research of finely-dispersed mineral glauconite 
    POLONSKA, T.; MANK, V.; MELNYK, O. (Tehnica UTM, 2016)
    We have researched the structure and surface properties of particulate mineral glauconite, which determine its application in the food and cosmetic industries. An explanation of glauconite high adsorption properties through ...
  • Natural acidifier produced from apples in the early ripening phase 
    GOLUBI, Roman; IORGA, Eugen; ARNAUT, Svetlana; CRUCIRESCU, Diana; FIODOROV, Stanislav (Tehnica UTM, 2018)
    It is proposed the apple acidifier obtaining technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, widely used in canned. Process ...
  • Natural acidulants from grape 
    IORGA, E.; ACHIMOVA, T.; GOLUBI, R. (Technical University of Moldova, 2014)
    Non–alcoholic products from grape are proposed, as alternative of use for Vitis Labrusca varieties, which actually are not asked in winemaking. A processing direction may be the production of natural acidulants that can ...
  • New approaches for Fetească Neagră grape pomace valorisation 
    ALEXA, Irina-Claudia; SUCEVEANU, Elena-Mirela; NICUŢĂ, Daniela; GROSU, Luminiţa; PATRICIU, Oana-Irina; FÎNARU, Adriana-Luminiţa (Universitatea Tehnică a Moldovei, 2022)
    One of the strategies of valorising the grape pomace is to use it as a raw material to obtain functional foods. An innovative product based on honey and different proportion of Fetească Neagră grape pomace powder was ...
  • New functionalized derivatives of bimesitylene as precursor for obtaining of polyfunctional ligands 
    DRUȚĂ, Vadim; LOZAN, Vasile (Universitatea Tehnică a Moldovei, 2022)
    An important class of organic compounds, which are found in many natural products, such as biologically active compounds, alkaloids or natural dyes, is represented by biaryls and their derivatives. One of the interesting ...
  • A new opportunity for disseminating food science and technology knowledge at national and EU-level 
    CROPOTOVA, J.; SCHLEINING, G. (Technical University of Moldova, 2014)
    This study focuses on an assessment of the future role of the ISEKI-Food Association (IFA) for educational, research and industrial food areas of the Republic of Moldova and on an understanding of the proposed opportunities ...
  • A new proffession on Moldova’s job market- sommelier 
    LUCA, N. (Technical University of Moldova, 2014)
    Sommelier is a multilateral concept, tightly connected with the wine culture, which enriches the HoReCa sector- the sector which offers a lot of work places, and the wine sector, traditionally the most powerful sector of ...
  • New technologies used to remove the residual pesticides from agro – food products. A review 
    PRICOP, E.; LUNGU, C.; BASTON, O. (Technical University of Moldova, 2014)
    Fresh fruits and vegetables and the grains are important components for a healthy and equilibrate diet and represent a valuable source of vitamins and minerals. At present, the global population growth led, inevitably, to ...
  • New tendencies in meat drying technologies 
    LUPAŞCO, A.; BERNIC, M.; MELENCIUC, M.; ISTRATII, D. (Technical University of Moldova, 2014)
    From the very beginning of the humanity meat was one of the most consumed products, thanks to its flavor, taste an not on the last place for its value as sources of protein and a wide variety of other nutrients. The more ...
  • New trends in the valorisation of dairy by-products (whey) 
    BULGARU, Viorica; CROITOR, Tatiana (Universitatea Tehnică a Moldovei, 2021)
    Whey is a by-product of the cheese, casein and protein co-precipitators manufacture. World whey production resulting from the production of cheese is more than 90 million tons per year. Only half of the amount of whey ...
  • Nitraţii şi nitriţii, factori de inocuitate a alimentelor de origine vegetală 
    PURICI, Ion (Tehnica UTM, 2011)
    The nitrate end nitrite content of marcheting vegetable in Chisinau is verz different, notonlz from one specie to another, as it natral, but oslo within the same species, from causes we would like to investigate. Nitrates ...
  • Noi tendințe în valorificarea zerului obținut în Republica Moldova 
    CROITOR, Tatiana (Universitatea Tehnică a Moldovei, 2022)
    Scopul tezei este cercetarea și analiza de noi tendințe de valorifiare a zerului obținut în Republica Moldova, reeșind din cantități obținute, compoziție chimică și caracteristici de calitate ale acestuia. Obiectivele: ...
  • Noile utilizări ale betaninei – colorantului principal din sfecla roşie (Beta vulgaris L.) 
    BAERLE, Alexei; DIMOVA, Olga; DRAGANCEA, Veronica; BAERLE, Iulia; MEREACRE, Ana; BOBOC, Mihaela; ROPOT, Doina (Tehnica UTM, 2012)
    La bétanine est le colorant naturel majoritaire dans la betterave rouge, qui a une action anti radicalaire et doit être valorisé. On propose une méthode chromatographique exprès qui permet l’indentification et la séparation ...
  • Nontraditional addition in bakery excerpt from plant material 
    LUPAŞCO, Andrei; ROTARI, Elena; BANTEA-ZAGAREANU, Valentina; DODON, Adelina; BOAGHE, Eugenia (Tehnica UTM, 2012)
    The work at issue is actual as an important link in broadening the range of products with functional character on the local market. Purpose of this paper is to develop and implement bakery products for people with dietary ...
  • Nut beer as a functional drink 
    OMELCHUK, Stanislav; MELNIK, Irina (Tehnica UTM, 2012)
    Existing developments of beer enrichment by unconventional vegetable raw materials have been reviewed to improve the physicochemical, organoleptic, antioxidant properties of the beer. An additional vegetable raw material ...
  • Nutrition de la femme enceinte, entre le concept et la pratique 
    STUPARU-CRETU, Mariana; NECHITA, Aurel; BUSILA, Camelia (Tehnica UTM, 2018)
    Depuis Hippocrate jusqu'à aujourd'hui, le concept de la nutrition est associé à l'émergence de différentes morbidités. La grossesse est une période de changements physiques et hormonaux, avec des besoins nutritionnels ...
  • Nutrition labeling and claims: concerns and challenges 
    BÎRCĂ, Adriana; GACEU, Liviu; PALADI, Daniela (Tehnica UTM, 2012)
    A EU Regulation No.1924/2006 on nutrition and health claims established the first fully harmonized regime on the use of nutrition and health claims made on foods in the European Union.. The Regulation will apply to any ...
  • Nutritional and biological potential in modern use of goji fruits 
    DICUSAR, Galina; DODON, Adelina; BOLOHAN, Livia (Tehnica–Info, 2018)
    The paper represents a study of the biological and nutritional potentials of Goji fruits. In our country, Goji fruits aren’t as well-known as sea buckthorns and rose hip cultures, that’s why there should be performed a ...
  • Nutritional and sensory characterization of frozen peas during culinary processing 
    DIMA, Felicia; VIZIREANU, Camelia; GARNAI, Maria Cristiana; ISTRATI, Daniela (Tehnica UTM, 2012)
    Food grains are nominated as the main sources of soluble fiber, vegetables are very important to produce insoluble fiber, like peas [6]. The market of our country has been flooded with a wide range of plant products frozen ...
  • Nutritional attributes of goji (Lycium Barbarum) berry - a review 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; RADU, Oxana; DESEATNICOVA, Olga; SUHODOL, Natalia; BOIȘTEAN, Alina (Universitatea Tehnică a Moldovei, 2022)
    Goji berries have been known for over 2000 years in Tibet and have been used in traditional Chinese medicine because of the many benefits they provide to the human body. Recently, the interest in goji berries has grown ...

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