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Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Title

Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Title

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  • Performant pneumatic press 
    GANEA, Grigore; BROŞOVAN, Roman (Tehnica UTM, 2012)
    In the paper work above we analyzed the constructive, technological and economic disadvantages of grape destemmers that at the moment are used at the grapes primary processing factories. Also here we mentioned the improvement ...
  • Perspectives of innovation development of Ukraine 
    LEVCHUK, Nataliya (Tehnica UTM, 2012)
    An analytical review of the development of innovative production of fat-containing products in Ukraine was research.
  • Physical and sensory characteristics of sponge cakes containing an additive of cacao husks 
    BAEVA, Marianna; GOGOVA, Tzvetana; MILKOVA-TOMOVA, Iliana; PANCHEV, Ivan; GORANOVA, Zhivka (Tehnica UTM, 2012)
    The possibility of the use of cacao husks, which application is almost unknown in our confectionary, is presented in this article. Three kinds of sucrose-sweetened sponge cakes made by a partial substitution of wheat flour ...
  • Physico chemical parameters of some varieties of walnuts (Juglans regia L) grown in Moldova 
    SANDULACHI, Elisaveta; COSTIS, Valentina; CHIRITA, Elena (Tehnica UTM, 2012)
    Currently, in the food industry, it is given attention to processing autochthonous walnuts in order to obtain quality products with high nutritional value. Walnuts present a valuable raw material considering the content ...
  • Physico-chemical characteristics of some bulgarian honeys 
    OBRESHKOV, Ivan (Tehnica UTM, 2012)
    Eight honey samples from Bulgaria with different geographical and botanical origin have been studied in terms of their quality characteristics and element composition. The moisture, determined by a moisture analyzer was ...
  • Physicochemical changes of walnut oil (juglans regia L.) 
    TATAROV, Pavel (Tehnica UTM, 2012)
    Among the representatives of oil crops, fruits of walnut (Juglans regia L.) are differ by the richest in lipid content 65...75%, proteins 15…17%, vitamins, minerals, polyphenolic compounds etc. Processing of nuts along ...
  • Polymers from renewable resources for food packaging 
    TANASA, Fulga; ZANOAGA, Madalina (Tehnica UTM, 2012)
    Bio-based food packaging materials (FPMs) are packaging materials obtained from renewable agricultural resources. There are some aspects of great importance that are to be considered in connection with bio-based FPMs, ...
  • Posibilities for energy saving in a student hostel “MARITZA 4” of University of Food Technologies 
    RASHEVA, Violeta (Tehnica UTM, 2012)
    Energy audit of the student hostel “Mаritza 3” of University of Food Technologies – Plovdiv is done. The data about the building energy consumption and about the present state of the building installations and enclosing ...
  • Possibility of usage of selective membranes for vegetable products storage 
    RADIONENKO, Vitaliy; KOCHETOV, Valentine (Tehnica UTM, 2012)
    The article considered possibility of vegetable products storage in modules with modified gaseous atmosphere by usage of selective membranes. Results of experimental investigations by storage of apples in cameras of ...
  • Possibility of using mixtures of salt and sunflower sprouts in culinary 
    CHIRSANOVA, Aurica; BOIŞTEAN, Alina (Tehnica UTM, 2012)
    In our market today there is a wide range of different spices for different food groups. Salt is most frequently used to form the final taste of the dishes in cooking. The use of this ingredient in the mix with germs of ...
  • Potatoes – the source of improvement the quality of bread 
    BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona; ŢĂRNĂ, Ruslan (Tehnica UTM, 2012)
    This study was elaborated to investigate the influence of potato and the food fibres from its composition on the bakery products, and the authors intending the development of a new technology for making bread with potato ...
  • Preparation of sponge cakes with flour of topinambur tubers 
    BAEVA, Marianna; MILKOVA-TOMOVA, Iliana; GOGOVA, Tzvetana; ANGELOVA, Stanislava (Tehnica UTM, 2012)
    The possibility of the use of a topinambur /Helianthus tuberosus L./, which application is almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened sponge cakes made by a partial ...
  • Principles and modalities to diminish the influence of the cork taint on wine quality 
    STURZA, Rodica; COVACI, Catherine (Tehnica UTM, 2012)
    The cork taint is a major problem of the winemaking, with the significant economic damages, in which the main responsible is considered the cork. Essential component of this defect is considered the compound 2,4,6-tricloroanisol ...
  • Principles of vibroextraction and prospects of its application in food production industry 
    ZAVIALOV, Vladimir; MALEJIC, Ivan; BODROV, Viktor; MISYURA, Taras; ZAPOROZHETS, Yuliya; POPOVA, Nataliya; DEKANSKIY, Vadim (Tehnica UTM, 2012)
    In the present work, we present results of investigations of the intensifying action of low-frequency mechanical vibrations on the extraction process of desired components from vegetable raw materials under conditions of ...
  • Probiotic properties of Lactobacillus acidophilus A2 of human origin 
    DENKOVA, Rositsa; DIMBAREVA, Donka; DENKOVA, Zapryana (Tehnica UTM, 2012)
    The strain Lactobacillus acidophilus A2 is of human origin. The resistance of its cells in model conditions of digestion - low values of pH (pH = 2) + pepsin, pH = 4.5 + pancreatin and pH = 7 + pancreatin and to different ...
  • Promoting moldavian wines on international markets and development of a national brand 
    LUCA, Daniela; CRUCERESCU, Cornelia (Tehnica UTM, 2012)
    Moldovan wine industry has a long history, however it is currently in a very difficult position. In order to comply with the international standards several steps must be undertaken, starting from manufacturing process ...
  • Prospects of the use of vitamin and mineral complexes developed for elimination of iron and acid folic deficiency in the Republic of Moldova 
    POPEL, Svetlana; DRAGANOVA, Elena; PARSHAKOVA, Lidia; CONDRASHOVA, Iulia; CROPOTOVA, Janna; COLESNICENCO, Alexandra (Tehnica UTM, 2012)
    Practical Scientific Institute of Horticulture and Food Technology performs activities to implement the National Programme 2012 on approval of measures to reduce diseases caused by deficiency of iron and folic acid. There ...
  • Prospects of using grape seed oil for production of functional mayonnaise emulsions 
    CAPCANARI, Tatiana; POPOVICI, Cristina; DESEATNICOVA, Olga; STURZA, Rodica (Tehnica UTM, 2012)
    Solution of the problem of alimentation structure improvement is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, ...
  • Prospects of using walnut oil cake in food industry 
    GROSU, Carolina; BOAGHI, Eugenia; PALADI, Daniela; DESEATNICOVA, Olga; REŞITCA, Vladislav (Tehnica UTM, 2012)
    The walnut is an extraordinary culture, profitable and useful from all points of view. From the economic point of view, there is no doubt that the walnut is a profitable culture: all its “anatomic” parts can be used: first ...
  • Protection's technology of contamination of river's waters with animal blood 
    VLADIMIROV, Lyubomir (Tehnica UTM, 2012)
    This paper presents a technology for utilization of animal blood, which is waste product in slaughter industry. By this technology blood-and-milk fodder concentrate with high protein amino acid content is obtained. The ...

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