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Browsing Conferinţa "Modern technologies, in the food industry" – 2014 by Title

Browsing Conferinţa "Modern technologies, in the food industry" – 2014 by Title

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  • Kinetics research of rice flour paste drying with beet colorant combined with energy supply 
    DUBKOVETSKYY, I.V.; MALEZHIK, I.F.; PASICHNY, V.M.; TYMOSHENKO'S, I.V. (Technical University of Moldova, 2014)
    The aim of our research was to develop a method of stabilizing the natural pigment of betanine contained in beetroot juice, with its further use as a natural colorant in meat– containing products production. At the same ...
  • Low-temperature extraction of phospholipids from sunflower oil 
    ROMANOVSKA, T.; LEVCHUK, L. (Technical University of Moldova, 2014)
    Low-temperature extraction of phospholipids from sunflower oil by consistent implementation of hydration and freezing has been performed. Was detected that consistent implementation of hydration and freezing lets us fully ...
  • Mathematical modeling of oil extraction from walnut crumbs with supercritical CO2 
    JENAC, A.; MIGALATIEV, O.; CARAGIA, V. (Technical University of Moldova, 2014)
    In this article are presented the results of scientific research on the CO2–extraction of oil from walnut crumbs. The walnut oil was extracted at different parameters of temperature (35–55°C), pressure (10–40MPa) and time ...
  • Meat microbiology. A short review 
    STOICA, M.; ALEXE, P. (Technical University of Moldova, 2014)
    The microorganisms can be found everywhere, in air, water and soil, on animals and even on humans. They also occur in any food, such as: meat, seafood, eggs, dairy products and vegetables. Meat, due to its high water and ...
  • The methodology of designing the new products with the functional purpose 
    MARDAR, M. R. (Technical University of Moldova, 2014)
    The methodology of designing the new products with the functional purpose has been offered. The developed complex of measures on working out of the enriched food products with the improved consumers’ properties will allow ...
  • Microwave blanching of vegetables. A review 
    BASTON, O.; PRICOP, E.; LUNGU, C. (Technical University of Moldova, 2014)
    The paper presents the influences of microwaves on vegetables blanching. Microwave blanching is a processing technology that has as primary purpose the inactivation of the tissular enzymes in vegetables. In the paper we ...
  • Microwave drying of soriz group under oscillatory regime 
    LUPAŞCO, A.; DICUSAR, G.; DODON, A.; GATMAN, O. (Technical University of Moldova, 2014)
    The paper presents the systematization of investigation made to consider the drying of soriz croup, applying the method with S.H.F., reflects the next advantages: saves the costs of electric power, reduces the drying ...
  • Moisture–sorption capacity of walnut kernel, shell and membrane septum (juglans regia L) 
    BOAGHI, E.; REŞITCA, V.; DESEATNICOVA, O.; TATAROV, P. (Technical University of Moldova, 2014)
    The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage [4]. This study therefore, was to determine the sorption properties of ...
  • Natural acidulants from grape 
    IORGA, E.; ACHIMOVA, T.; GOLUBI, R. (Technical University of Moldova, 2014)
    Non–alcoholic products from grape are proposed, as alternative of use for Vitis Labrusca varieties, which actually are not asked in winemaking. A processing direction may be the production of natural acidulants that can ...
  • A new opportunity for disseminating food science and technology knowledge at national and EU-level 
    CROPOTOVA, J.; SCHLEINING, G. (Technical University of Moldova, 2014)
    This study focuses on an assessment of the future role of the ISEKI-Food Association (IFA) for educational, research and industrial food areas of the Republic of Moldova and on an understanding of the proposed opportunities ...
  • A new proffession on Moldova’s job market- sommelier 
    LUCA, N. (Technical University of Moldova, 2014)
    Sommelier is a multilateral concept, tightly connected with the wine culture, which enriches the HoReCa sector- the sector which offers a lot of work places, and the wine sector, traditionally the most powerful sector of ...
  • New technologies used to remove the residual pesticides from agro – food products. A review 
    PRICOP, E.; LUNGU, C.; BASTON, O. (Technical University of Moldova, 2014)
    Fresh fruits and vegetables and the grains are important components for a healthy and equilibrate diet and represent a valuable source of vitamins and minerals. At present, the global population growth led, inevitably, to ...
  • New tendencies in meat drying technologies 
    LUPAŞCO, A.; BERNIC, M.; MELENCIUC, M.; ISTRATII, D. (Technical University of Moldova, 2014)
    From the very beginning of the humanity meat was one of the most consumed products, thanks to its flavor, taste an not on the last place for its value as sources of protein and a wide variety of other nutrients. The more ...
  • Optimization of extraction process of biological active substances from pre–treated grape seeds in pulsed electric field 
    GHENDOV–MOŞANU, A.; STURZA, A.; DESEATNICOVA, O.; DICUSAR, G.; CHERECHEŞ, T. (Technical University of Moldova, 2014)
    The results of the extraction of biologically active substances from grape seeds pre–treated in pulsed electric field. To establish mathematical models has been used Matlab program. Analysis of the experimental data showed ...
  • Optimiziation of the quality of canned produce using high quality primary products with high biological value 
    LINDA, L.; CARAGIA, V.; FEODOROV, S.; SARANDI, T.; GORDEEVA, V.; ODOBESCU, L. (Technical University of Moldova, 2014)
    Carrots are a high value raw material, that has nutritional, as well as biological value. It also provides a way to correct human nutritional state and to improve one's immunity to disease. Lately, Vitamin A deficiency has ...
  • Peculiarities of storing leaf lettuce in containers with modified gaseous atmosphere 
    RADIONENKO, V.; PYANKOVA, J. (Technical University of Moldova, 2014)
    The present Article deals with results of researches of appropriateness to use semi–permeable selective membranes for preservation of plant products. There has been substantiated efficacy of the means for preservation of ...
  • Photometric color index of walnut oil 
    SANDULACHI, E.; TATAROV, P. (Technical University of Moldova, 2014)
    This article presents a bibliographic and experimental study of the quality of vegetable oils, including walnuts oil, using fluorescents spectra. Pigments are the most important cause of food color. Each pigment has an ...
  • Prediction of the amount of energy necessary during the process of drying 
    ŢISLINSCAIA, N.; LUPAŞCO, A.; BERNIC, M.; ŢISLINSCAIA, I. (Technical University of Moldova, 2014)
    As the food moisture has different forms of communication, requiring the large amounts of energy for their destruction, we attempted to simulate the optimization of energy supply and to present it as a function of the ...
  • Production of natural low alcohol white chardonnay wine by using immobilized yeast 
    BĂLĂNUŢĂ, A.; SCUTARU, A. (Technical University of Moldova, 2014)
    This article presents results about production of Chardonnay low alcohol wines using Pro Restart 43® - immobilized yeasts, wild yeasts and EZFERM 44 - active dry yeast at the combined alcoholic fermentation processes.
  • Prophylactic assortment diversification of food for diabetics 
    IUSAN, L.; TERENTIEVA, G; CARAGIA, V.; GORDEEVA, V. (Technical University of Moldova, 2014)
    Diabetes like syndrome is one of the most frequent diseases of endocrinological system of the human body. The increase in the number of diabetes patients in the world is scientifically proven, and this fact requires in the ...

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