IRTUM – Institutional Repository of the Technical University of Moldova

Conferinţa "Modern technologies, in the food industry" – 2016

Conferinţa "Modern technologies, in the food industry" – 2016

 

Recent Submissions

  • VUTCARIOVA, I. (Tehnica UTM, 2016)
    Experimental investigations of the new technology for biofuel production from whey are discussed in detail. The technological scheme of alcoholic fermentation of serum is described. It was shown that further studies of ...
  • VUTCARIOVA, I.; SOLONARI, S.; BOLOGA, M. (Tehnica UTM, 2016)
    report deals task of preserve the original quality of the whey, this is possible by using vacuum evaporation. In this paper shows a diagram of the laboratory installation for vacuum thickening whey. The results show the ...
  • VIDRAȘCO, A.; COȘCIUG, L. (Tehnica UTM, 2016)
    Food with high glycemic index (GI>70) is a risk factor of developing the chronic diseases specific to contemporary society: obesity, diabetes, cardio vascular diseases. In this respect the investigation and identification ...
  • TĂRÎŢĂ, V.; MACARI, A.; CUMPANICI, A. (Tehnica UTM, 2016)
    During conditioning of the table grapes for marketing on the fresh market, produce waste is generated that could be used to produce juice. The process of grape juice clarification with bentonites was studied. Optimal doses ...
  • TARAN, N.; SOLDATENCO, E.; VASIUCOVICI, S.; SOLDATENCO, O. (Tehnica UTM, 2016)
    Detailed examination of existing technologies for low-alcohol wine production has shown that process of alcohol reduction leads to significant losses of aroma compounds from wine that exert a detrimental effect on wine ...
  • TARAN, N.; SOLDATENCO, E.; ROȘCA, O.; VASIUCOVICI, S. (Tehnica UTM, 2016)
    In the article obtained results regarding the influence of different rootstocks on physical-chemical indices, as well as on the quality of winematerials for sparkling wine production is presented. According to obtained ...
  • TARAN, N.; SOLDATENCO, E.; HRISTEVA, O.; VASIUCOVICH, S.; SOLDATENCO, O.; ADAJUC, V. (Tehnica UTM, 2016)
    This article includes the results regarding the influence of enzymes on the stability to protein and colloidal cases in technological treatment schemes in white dry wine materials of the season 2015. The use of highly ...
  • Taran, N.; Antohi, M.; Ponomariova, I.; Tcaciuc, L.; Chiriac, A.; Roşca, T.; Diacov, T.; Cogilniceanu, T. (Tehnica UTM, 2016)
    Categories of normative documents elaborated for the development of the Law of Grape and Wine (57-XVI from 10.03.2006) of Republic of Moldova which regulates the activity of standardization of viniculture and winemaking ...
  • SIMINIUC, R.; COȘCIUG, L.; GROSU, C.; GUTIUM, O. (Tehnica UTM, 2016)
    In developing gluten-free bakery products hydrocolloids involvement is essential, since lack of gluten in those products required the use improvers for the development of complex matrices with sufficient viscoelastic ...
  • SIDOR, A.-M.; SĂNDULEAC, E.; BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    The venison products, the cold meats and other meat products have appeared lately both on european and romanian market. The venison products are considered delicacies being primarily recommended to people who have blood ...
  • SAVIN, G.; ARHIP, V.; SCLIFOS, A.; NETREBA, N.; POSTORONCĂ, M. (Tehnica UTM, 2016)
    În şirul de soiuri de struguri de masă deosebit de valoroase sînt soiurile de struguri apirene. Apirenitatea strugurilor poate fi un bun punct de plecare în folosirea noilor procedee tehnologice la obţinerea produselor ...
  • SANDULACHI, E.; REŞITCA, V.; GROSU, C.; BOAGHI, E. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study of nutritional quality of walnuts core and oilcake Juglans Regia L. Nutritional quality of the walnuts is given by total protein content, their quality, including ...
  • SANDULACHI, E.; MACARI, A.; RESITCA, V.; SCRIPCARI, I. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study was to identify the fatty acid composition of oil and oilcake walnuts. The article presents a case study of quality indicators evolution: Atherogenic Index ...
  • ROȘCA, I.; STURZA, R.; RUBȚOV, S.; BRAȘOVEANU, A. (Tehnica UTM, 2016)
    Modern foods are characterized by deficiencies of essential nutrients (vitamins, minerals), and by an increased calorific value. This causes many disabilities, the cause of frequent nutritional diseases: diabetes, obesity, ...
  • ROPCIUC, S.; LEAHU, A.; CRETESCU, I. (Tehnica UTM, 2016)
    Milk is the nutritional fluid secreted by the mammary gland. The cow's milk contains significant amounts of carbohydrate (approx. 4.6%), fat approx. 4.3%) and protein (approx. 3.3%) and also represents an important source ...
  • ROMANOVSKA, Tetiana I.; OSEIKO, Nick I. (Tehnica UTM, 2016)
    It was determined the technological conditions of wet wool cleaning. Soaking wool was spent at water hydraulic kit 10 in three stages at the room temperature. After the third soaking and rinsing was waste water is similar ...
  • PURICI, G. (Tehnica UTM, 2016)
    Food products may represent (under certain conditions) a serious danger for the health of people in the following situations: th e initial state of products (bacterial, viral, toxic contamination), environment and some ...
  • POPOVICI, C.; BAERLE, A.; TATAROV, P. (Tehnica UTM, 2016)
    The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially ...
  • POLONSKA, T.; MANK, V.; MELNYK, O. (Tehnica UTM, 2016)
    We have researched the structure and surface properties of particulate mineral glauconite, which determine its application in the food and cosmetic industries. An explanation of glauconite high adsorption properties through ...
  • PALADI, D.; TATAROV, P. (Tehnica UTM, 2016)
    Currently, a major trend in the food industry presents the production of food with sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an increased content of biologically active ...

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