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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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  • 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 ...
  • Protein supplements based on soy, flax seeds and dry milk serum 
    SHAPOVALENKO, O.I.; IANIUK, T.I.; GANZENKO, V.V.; KOSULYA, I.V. (Tehnica UTM, 2012)
    The shortage of digestive protein – is an urgent problem not only in animal agriculture, but also in formula feed and grain-processing industry, which due to the protein shortage can’t produce feeding-stuff that is ...
  • 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 ...
  • 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 ...
  • 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 physical and chemical characteristics of phospholipids’ water solution 
    LAZARENKO, Tetiana; MANK, Valeriy (Tehnica UTM, 2012)
    The electrokinetic potential\potential of phospholipids was determined during the research. Adsorption isotherm of phospholipids that in the surface layer and the possible size of the molecules of phospholipids in the ...
  • Research of the process of potato washing by means of vibration 
    ANTROPOVA, Lyudmila; GLADKAYA, Alla; DATKOV, Vladimir (Tehnica UTM, 2012)
    Information on the effects of vibration, as an effective means of mechanical action on potato tubers in the process of washing, the effects of shape and vibration parameters of a washing machine’s working chamber on the ...
  • Research of the process of potato washing by means of vibration 
    ANTROPOVA, Lyudmila; GLADKAYA, Alla; DATKOV, Vladimir (Tehnica UTM, 2012)
    Information on the effects of vibration, as an effective means of mechanical action on potato tubers in the process of washing, the effects of shape and vibration parameters of a washing machine’s working chamber on the ...
  • Research on the iodized oil 
    HARITONOV, Svetlana; STURZA, Rodica; VEREJAN, Ana; SUBOTIN, Iurie (Tehnica UTM, 2012)
    The objectives of this work are researches for obtaining iodized oil that would satisfy the requirements of body in iodine. The sunflower seed oil is a product with the most important value, thus the production of oil ...
  • Researching antiseptic properties of shungite when producing red beet juice 
    MELNYK, Lyudmila; TKACHUK, Nataliya; MELNYK, Zinoviy (Tehnica UTM, 2012)
    Researching antiseptic properties of natural adsorbent shungite with regard to harmful microorganisms of red beet juice. Effective correlation between adsorbent and juice has been established which allows high effect of ...
  • Resonance technologies not just destroy but creates to (bibliographic study) 
    MELENCIUC, Mihai; STOICEV, Petru; LUPAŞCO, Andrei; TOPALĂ, Pavel (Tehnica UTM, 2012)
    A profound study is presented, that concerns the perspective of elaboration and utilization of resonance technologies in nature and technique and shows that the resonance effects are at the base of the acts that have place ...

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