Conferinţa "Modern technologies, in the food industry" – 2012: Recent submissions

  • 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 ...
  • Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant 
    VIZIREANU, Camelia; STURZA, Andrei; MOTRUC, Natalia; CIOBANU, Corina (Tehnica UTM, 2012)
    Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of ...
  • Sonic technology for obtaining drinking water 
    CIRNU, Carmen-Liliana; BALAN, George (Tehnica UTM, 2012)
    The paper presents the results of experimental research at the Water Plant in Braila. The purpose was to achieve the practical installation for the sonic treatment of raw water in the continuous operating mode in industrial ...
  • Study the influence of dry gluten upon the quality of barley flour bread 
    CHOCHKOV, Rosen; KARADZHOV, Grozdan (Tehnica UTM, 2012)
    The effect of dry gluten on quality of bread with barley flour was studied. All samples with dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten quantity the both volume ...
  • 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 ...
  • Implementation of quality management systems in modern university relations – business 
    CHIRSANOVA, Aurica; REŞITCA, Vladislav; BOIŞTEAN, Alina (Tehnica UTM, 2012)
    This paper addresses compelling issues in promoting labor market of graduates of higher education institutions. In this respect some of the main factors that influence negatively future employment specialists at the workplace ...
  • 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 ...
  • 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, ...
  • Effect of temperature on functional properties of starch separated from soriz (sorghum oryzoidum) 
    BULGARU, Viorica; COŞCIUG, Lidia; DUPOUY, Eleonora; SIMINIUC, Rodica (Tehnica UTM, 2012)
    Starch is a functional ingredient used to prepare a wide variety of food products. Sorghum Oryzoidum or soryz is a cereals raw material with a high potential of the recovery as a source of starch. In this way, of interest ...
  • Impact of environmental factors on the viscosity of starch solutions 
    BULGARU, Viorica (Tehnica UTM, 2012)
    Use of starch in food products as a functional agent must be preceded by a precise determination of functional properties, solubility, dispersability, thermal stability, compatibility with other food components et al. Has ...
  • 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 ...
  • 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 ...
  • Risk assessment of dust contamination of air 
    VLADIMIROV, Lyubomir (Tehnica UTM, 2012)
    Dust contamination is a risk factor for the population of the town of Ruse. It is very strongly expressed during the heating period. The paper presents the results from long-lasting investigations of dust content in the ...
  • Analysis of public transport in Chisinau 
    OSIPOV, Diana; MAMALIGA, Vasile (Tehnica UTM, 2012)
    At the present stage of urban development, one of the main tasks is to create a safe system of public transport, one that is affordable, economical, reliable and environmentally friendly. The important role of passengers ...
  • 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 ...
  • 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.
  • Increasing of eco-efficiency in food industry by processes reengineering 
    HADZHIEV, Bozhidar; PROKOPOV, Tsvetko; PASHEVA, Anna (Tehnica UTM, 2012)
    Contemporary, dynamic and global world created a series of modern challenges for economics and management of the food industry enterprises. The relationship between aspiration for bigger and faster profits, values of the ...
  • Branding moldavian wines 
    BUGAIAN, Larisa; LAZAR, Diana; GHETIU, Sergiu (Tehnica UTM, 2012)
    The concept of Wine Brand Image is the national wine entity’s meaning, or, in other words, “what the national wine entity stands for” in the mind of consumers. According to the brand image model, brand image might be ...
  • 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 ...
  • Investigation of the extraction process of hyaluronic acid from natural sources 
    ZADOROJNÂI, Larisa; ZADOROJNÂI, Alexandru (Tehnica UTM, 2012)
    Properties and methods for obtaining hyaluronic acid and its derivatives from raw material of animal origin are reviewed. The importance and practical application of hyaluronic acid in various fields are discussed.

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