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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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  • Elaboration the technology of high concentration supercritical CO2 -extracts using wheat germs, and other raw plant materials 
    CARAGIA, V.; NICOLAEVA, D.; PODOGOVA, M.; SIMAC, V.; CIOKIRLAN, А. (Tehnica UTM, 2012)
    We study the technology of extraction from vegetable raw materials biologically active substances with a clean and safe solvent, supercritical (SC) carbon dioxide (CO2). The study of the extraction process performed on a ...
  • Electrophysical whey processing 
    BOLOGA, Mircea; VRABIE, Elvira (Tehnica UTM, 2012)
    Electrophysical technology is the most effective method for processing secondary milk products with a subsequent recovery of a protein-mineral concentrate and simultaneous isomerisation of lactose into lactulose. The need ...
  • Enzymes’ impact on quality of walnuts (Juglans regia L) and walnut oil 
    SANDULACHI, Elisaveta; CHIRITA, Elena; COSTIS, Valentina (Tehnica UTM, 2012)
    Quality and safety of walnuts and walnut oil, during the storage, depend largely on the enzyme content and their activity. Lipoxidases catalyze the oxidation of unsaturated fatty acids such as linoleic, linolenic and ...
  • Establishment of chemical compounds responsible for odorant areas of three wines from local grape varieties from Moldova 
    MUSTEAŢĂ, Grigore; FURTUNA, Natalia (Tehnica UTM, 2012)
    Three wines from local grape varieties from Republic of Moldova were submitted to both sensory and gas chromatography – olfactometry analyses (GC-O). Through descriptive analysis, a set of aroma attributes has been ...
  • Estimation of apical necrosis in Junglans regia L. walnuts harvested in Moldova 
    SANDULACHI, Elisaveta; RADU, Oxana; FUIOR, Adelina (Tehnica UTM, 2012)
    Blight caused by Xanthomonas pv. Juglandis (Xaj) is a bacterial disease of Persian Juglans regia L. walnut. This article refers to an international bibliographic study on microbial risk caused by this bacterium. Recent ...
  • Expediency of using the worked out agent of the drying 
    GAPONYUK, I.; BULYANDRA, A. (Tehnica UTM, 2012)
    Двухшахтные сушилки типа ДСП-32 есть наиболее распространенные в Украине. Фактическая энергоемкость сушки зерна в таких сушилках в два раза превышает расчетную потребность на фазовые превращения влаги в зерне. Наибольшие ...
  • An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings 
    CROPOTOVA, Janna; POPEL, Svetlana; PARSHACOVA, Lidia; CONDRASHOVA, Iulia (Tehnica UTM, 2012)
    Our research was designed in aim to elaborate a thermo-stable fruit filling for bakery products. In order to test the heat-stability of prepared fruit fillings with a minimal number of experiments while reducing time, ...
  • Extraction and utilization of egg white lysozyme 
    MIJA, Nina; RUBŢOV, Silvia; BUGAN, Leon (Tehnica UTM, 2012)
    In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial ...
  • Extracts from hawthorn (Crataegus orientalis Pall. ex. Bieb.) grown in Turkey for application in cosmetic 
    DAMIANOVA, S.; TASHEVA, S.; ERGEZEN, M.; MERDZHANOV, P.; STOYANOVA, A. (Tehnica UTM, 2012)
    It has been studied the influence of two main technological factors, temperature and duration, upon the composition of ethanol extracts from hawthorn fruits and leaves (Crataegus orientalis Pall. ex. Bieb.) growing in ...
  • Feasibility evaluation of some methods and installations for cleaning of working air from industrial plants 
    RASHEVA, Violeta (Tehnica UTM, 2012)
    The techno-economic evaluation of four of the most used methods for cleaning of air by industrial work areas, polluted with organic vapor compounds, is done. The operating costs and the value of the energy sources needed ...
  • Finite element mathematical model for complex structure fruits on an example of mulberry fruit 
    KULEVA, Lilliana; LUPAŞCO, Andrei; STOICEV, Petru; KULEV, Mihail (Tehnica UTM, 2012)
    The finite element mathematical model, developed by the authors for complex structure fruits on an example of the mulberry fruit (as a set of fruitlets), which can adequately simulate on the one hand, the complex structure ...
  • Food industry waste as resource of bio-active compounds 
    ZANOAGA, Madalina; TANASA, Fulga (Tehnica UTM, 2012)
    Up-cycling of agro-alimentary industry waste is getting more attention from the scientists due to the fact that most of vegetable residues may be considered as a resource of high added value products, such as flavours, ...
  • Food safety certification – the essential rule for safe foodstuffs 
    LASCU, Camelia (Tehnica UTM, 2012)
    In order for the marketed foodstuffs to be safe for consumption, it is necessary for a food safety standard to be implemented throughout the entire food chain, thus contributing to avoiding or reducing a high number of ...
  • Fruits of Aronia Melanocarpa (michx.) Elliot as object of drying 
    GHENDOV-MOŞANU, Aliona; BOEŞTEAN, Olga; DICUSAR, Galina; ŢĂRNĂ, Ruslan (Tehnica UTM, 2012)
    In this paper is presented the biochemical content of the fruits of Aronia melanocarpa (Michx.) Elliot and the influence of storage duration on the quantity of soluble vitamins (C and P) of product. The processing methods ...
  • Functional bread with iodine 
    POPEL, Svetlana; DRAGANOVA, Elena; CROPOTOVA, Janna (Tehnica UTM, 2012)
    A research has been conducted concerning the fortification of bread with iodine by using iodinated salt and iodine compounds in industrial conditions. Experimental samples of bread were manufactured. Physical-chemical, ...
  • Functional foods and health claims in the context of european legislation 
    SIMAC, Viorel (Tehnica UTM, 2012)
    functional foods and dietary supplements have undergone recent years austere rules at European level regarding health claims. Countries began to adopt these laws at national level, which will affect food producers. We ...
  • Glycaemic index of soriz (sorghum oryzoidum) grains and groats 
    SIMINIUC, Rodica; COŞCIUG, Lidia; BULGARU, Viorica; ŞTEFÎRŢĂ, Mariana (Tehnica UTM, 2012)
    The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily ...
  • Heat exchange in a thin channel 
    IVANOV, Leonid; PISARENCO, Valentin; CARTOFEANU, Vasile; PISARENCO, Maxim (Tehnica UTM, 2012)
    În lucrare este propusă metoda de calcul al procesului de transfer de căldura ce are loc în spaţiul dintre condensator şi peretele dulapului frigiderului casnic.
  • Heat stability and quality characteristics of the fruit fillings used in production of local bakery products 
    CROPOTOVA, Janna; POPEL, Svetlana (Tehnica UTM, 2012)
    Thermal tolerance limits of fruit fillings are the dominant factor in governing the distribution patterns of filled confectionery and bakery products manufacturing. One of the major problems related to the preparation of ...
  • High hydrostatic pressure and pulsed electric fields. An overview 
    STOICA, Maricica; FILIMON, Veronica; ALEXE, Petru; GITIN, Liliana (Tehnica UTM, 2012)
    The conventional heat treatment ensures food safety but can lead to undesirable changes both in the nutritional and in the sensorial properties of the foods. In order to avoid these unfavourable changes during the heat ...

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