Browsing Facultatea Tehnologia Alimentelor by Title

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  • Quality indexes of spontaneous flora sourdough of different flours 
    SIMINIUC, R.; COŞCIUG, L.; RUBŢOV, S.; BALAN, I.; VIDRAŞCO, A. (Technical University of Moldova, 2014)
    Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological ...
  • Quality indicators of semi-products from meat with vegetable components 
    GRUMEZA, Irina; MACARI, Artur; GUDIMA, Angela; MARDAR, Marina; COEV, Ghenadie; VOITCO, Elena (Tehnica–Info, 2018)
    This paper includes the results of the study of replacing mutton and poultry meat with oilseeds grots of walnuts, pumpkin, sesame and wheat fiber, for the production of semi-products of meat preserved by cold. They were ...
  • Quality indices of vegetable sponge-type confectionery products, obtained from aquafaba 
    MAZUR, Mihail; CELAC, Valentin; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of this study was to develop the technology for manufacturing vegetable sponge cake based on chickpea boiling water, used as a foaming agent. For this research, 3 domestic chickpea varieties Ovidel, BotnașiIchel ...
  • The quality indices of yaghurt manufactured with cow milk and goat milk 
    BULGARU, Viorica; BOTEZAT, Olga (Tehnica–Info, 2018)
    Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk ...
  • Quality management systems in beer production enterprises 
    ONESCU, Nadejda (Universitatea Tehnică a Moldovei, 2021)
    The work analyzed certain issues related to the implementation of quality management systems in beer and soft drink companies, including in the process of harmonizing local legislative and regulatory requirements with ...
  • Quality rating different kinds of cookies by sensory analysis 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Sensory qualities of foods are based on the sensory link between food and human body, formed by a system of informational connection which is being made by means of senses the people are endowed with, depending on their ...
  • Quality study of walnut oil Juglans regia L 
    SANDULACHI, Elisaveta; TATAROV, Pavel (Tehnica UTM, 2012)
    Insufficient scientific information on the quality of walnuts grown in Moldova and the composition of their oils necessitates carry out a systematic study of the most representative varieties of national production in order ...
  • Quelques applications de materiaux a base d'argile 
    NISTOR, Ileana Denisa; ARUS, Alisa-Vasilica (Tehnica UTM, 2018)
    L’intérêt accordé ces dernières années à l’étude des argiles par des nombreux laboratoires dans le monde se justifie par leur abondance dans la nature, par l’importance des surfaces spécifiques qu’elles développent, par ...
  • Raţionamentul utilizării extractelor liofilizate din plante condimentare în fabricarea crenvurştilor 
    BORŞ, Alexandra (Universitatea Tehnică a Moldovei, 2020)
    Teza are scopul de a deduce posibilitatea soluționării unor probleme actuale ce țin de înlocuirea compușilor conservanți de natură sintetică aplicați în produse din carne prin extracte naturale din plante și studiul ...
  • Raw-dried salami: influence of initial composition for acceleration of drying 
    MACARI, A.; ILI, V.; BAERLE, A.; MARDAR, M. (Tehnica UTM, 2016)
    Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such ...
  • Recovery of agro-industrial residues by fertilizing a lettuce crop 
    TELIBAN, Gabriel-Ciprian; MIHALACHE, Gabriela; STOLERU, Vasile; POPA, Lorena-Diana; PATRAŞ, Antoanela (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    The use of organic waste in agriculture through their prior composting represents a valuable option for managing the large quantities of waste generated by the agro-industrial processing of vegetables. In this context, the ...
  • Recovery of higher technological aspects overripe bananas 
    GARNAI, Maria Cristiana; VIZIREANU, Camelia; DIMA, Felicia; ISTRATI, Daniela (Tehnica UTM, 2012)
    In this study overripe bananas were used in order to obtain alcoholic beverages. Originally overripe bananas were analyzed physicochemical then were subjected to alcoholic fermentation with selected yeasts (commercially ...
  • Recuperarea inovatoare a deșeurilor de vinificație pentru îndepărtarea eficientă a plumbului din apele uzate 
    UNGUREANU, Gabriela (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Lucrarea de față investighează performanța unui adsorbant ecologic derivat din tescovină de struguri, în formă brută și după biorafinare, pentru îndepărtarea prin adsorbție a plumbului din efluenții contaminați. Metalele ...
  • The reduction of contamination of bakery products with bacillus subtilis 
    TURCULEȚ, Nadejda; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    The purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these ...
  • 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 ...
  • Regression analysis of carthamin extraction from safflower (cárthamus tinctórius) 
    SAVCENCO, Alexandra; BAERLE, Alexei; IVANOVA, Raisa; TATAROV, Pavel (Tehnica–Info, 2018)
    Effects of ethanol and moderate quantities of citric acid on the extraction of Safflower dyes were investigated. Complete two-factor experiment in linear approximation was used. A negative effect of the addition of citric ...
  • Reichert–meissl and polenske values in walnut oil 
    SANDULACHI, E.; POPESCU, L.; GURJUI, A.; COSTIS, V.; TĂRÎŢĂ, V. (Technical University of Moldova, 2014)
    During storage, walnut oil is extremely unstable. It is subject to physical and chemical changes with the accumulation on primary and secondary oxidation compounds. The present paper describes the fatty–acid composition ...
  • The relative influence score methods, the determination of the alcoholic strength of Recaş wine. Correlation index 
    IANCU, M. L.; CHIRIAC, O.; MOISE, A.; COCEBAN, E.; GIUBEGA, I. (Technical University of Moldova, 2014)
    Direct, indirect, simple, elaborate or rapid methods for determining the alcoholic strength of wines were analyzed in this study were established correlation between values obtained with: using physical methods of direct ...
  • Research hyaluronic acid complexation with bioactive metal ions 
    ZADOROJNÂI, Larisa; VEREJAN, Ana; HARITONOV, Svetlana; SUBOTIN, Iurie (Tehnica UTM, 2012)
    The paper contains some results for obtaining complex salts (associates) of some 3d-metal ions (Co2+, Cu2+, Fe2+, Fe3+) with hyaluronic acid (HA) or sodium salt HA, which can be used in pharmaceutical, cosmetic, and food ...
  • Research of electrical treatment of plant raw materials in vibroextraction 
    ZAVIALOV, Volodymyr; ZAPOROZHETS, Yuliia; MYSIURA, Taras; POPOVA, Nataliia; SUKMANOV, Valerii; CHORNYI, Valentyn (Tehnica UTM, 2018)
    The paper presents the results of research on the influence of low-frequency mechanical oscillations and electric discharges on morphological changes in a structure of hop raw material for vibroextraction. Shown expedience ...

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