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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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  • Maximizing the health benefits of functional foods through microencapsulation techniques 
    DIMA, Cristian; GÎTIN, Liliana; ALEXE, Petru; DIMA, Stefan (Tehnica UTM, 2012)
    Functional foods offer physiological health benefits and disease prevention over and above their nutritional contribution. Adding bioactive ingredients to functional foods presents many challenges, particularly with respect ...
  • Mechanical effects of power ultrasounds in food processing – a review 
    LUNGU, Cornelia; PRICOP, Eugenia (Tehnica UTM, 2012)
    The application of ultrasound in the food industry has been extensively research and developed in different important areas, such as determination of food proprieties, plant, sanitation and food processing. In the food ...
  • Method of determining of dissipation energy during the movement of bingham fluid 
    BILETSKY, E.; SEMENIUK, D. (Tehnica UTM, 2012)
    This article discusses methods of determining the energy dissipation in the flow of Bingham fluids in channels of different shapes.
  • Methods of bleaching walnut Juglans Regia L 
    MACARI, A.; CIUMAC, J.; REŞITCA, V. (Tehnica UTM, 2012)
    Experimental studies were conducted to test methods for bleaching nuts in shell. As bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide. It was ...
  • Microbial contamination of Junglans Regia L. Walnuts stored in Moldova 
    SANDULACHI, Elisaveta; GURJUI, Ana; SILIVESTRU, Eugenia (Tehnica UTM, 2012)
    This paper includes an analysis of microbial contamination of Juglans regia L walnuts based on a bibliographic study of estimates made in the last 10 years by research workers from different countries. Existing studies ...
  • Modeling of deep-frying culinary products 
    POTAPOV, V.; PETRENKO, E.; SHEVCHENKO, S. (Tehnica UTM, 2012)
    The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the ...
  • Modeling of mixing bread dough process using computational techniques 
    LUCHIAN, Mihaela; STEFANOV, Stefan; LITOVCHENKO, Igor; MICHAILOV, Ivan; HADGIJSKI, Wilhelm (Tehnica UTM, 2012)
    Mixing theory is important for its relevance in understanding some of the most fundamental problems involving bread dough flows, and for its practical impact in connection with bakery industry and other food industries. ...
  • Modern experience of the use of iodinated salt in the production of canned vegetables 
    POPEL, Svetlana; DRAGANOVA, Elena; CONDRASHOVA, Iulia (Tehnica UTM, 2012)
    In this work the results of researches on the utilization of the iodated salt at the production in industrial conditions of the tinned food „Red natural beans”, „Whine natural beans”, „Canned green peas”, „Canned sweet ...
  • Modern methods for identification of counterfeit food products 
    IORGA, Eugen; SOBOLEVA, Inessa; ACHIMOVA, Tatiana; RABOTNICOVA, Ludmila; GOLUBI, Roman (Tehnica UTM, 2012)
    There are presented the commonly encountered concepts and forms of food tampering. The study of quality indices for wide range of foods, including apple and grape juices, vegetable and dairy fat, was performed. The expertise ...
  • Modern study of behavior sucrose 
    ZGHEREA, Gheorghe; STOIAN, Cristina; PERETZ, Sandu (Tehnica UTM, 2012)
    The disaccharides called sucrose not hydrolyze in aqueous solution; the reaction is known as sucrose inversion, is catalyzed by mineral acids, and can be studied by the polarimetric method. Treaties chemical kinetics fit ...
  • Multivariate analysis of taste compounds and spectroscopic properties for animal origin food products 
    IORDĂCHESCU, Gabriela; PRAISLER, Mirela (Tehnica UTM, 2012)
    UMAMI taste compound represented in the biggest amount by monosodium glutamate, was determined for four types of cheese, and also in goat and salmon meat.Monosodium glutamate content was quantificated using an enzyme linked ...
  • 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 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 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 value of chickpea seeds proteins 
    GUTIUM, Olga (Tehnica UTM, 2012)
    Chickpeas is an important source of vegetable protein, rich in essential amino acids. In this paper were studied nutrition and grain protein amino acid content of chickpeas. It was found that chickpeas proteins include ...
  • Obtaining probiotic concentrates of Lactobacilli of human origin 
    DENKOVA, Rositsa; DIMBAREVA, Donka; DENKOVA, Zapryana; DOBREV, Ilyan (Tehnica UTM, 2012)
    Batch cultivation in a bioreactor with continuous stirring and at static conditions of the strains with probiotic properties of the genus Lactobacillus: Lactobacillus acidophilus A2 and Lactobacillus acidophilus Ac in ...
  • Oil presses from oilseeds 
    SLIUSARENCO, Valentin (Tehnica UTM, 2012)
    The article describes a brief history of the development of vegetable oil production and in particular presses that are used. Compared screw presses and hydraulic. Described M8-MSHP press for the final extraction of vegetable ...
  • Optimisation of fatty-acid composition of vegetable oils 
    PARSHAKOVA, Lidia; POPEL, Svetlana; CROPOTOVA, Janna; CONDRASHOVA, Iulia; SOBOLEVA, Inessa (Tehnica UTM, 2012)
    We researched the possible way to optimise vegetable oils in terms of number and ratio of essential fatty acids. Such oil may be obtained through blending two or more vegetable oil with well-known fatty acids in proportions ...
  • Optimization of grain drying processes under reduce energy consumption 
    DODON, Adelina; LUPAŞCO, Andrei; ŢISLINSCHII, Natalia; ROTARI, Elena (Tehnica UTM, 2012)
    Drying of heterogeneous systems, one of which also includes sorize groats, is a complex process that has not yet been fully explored because of the essential problems that arise in research of various parameters influencing ...

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