IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Title

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Title

Sort by: Order: Results:

  • Technologie de fabrication et opportunités d’implementation des acidifiants à la production des conserves 
    GOLUBI, R.; IORGA, E.; LINDA, L.; ACHIMOVA, T.; ARNAUT, S.; FIODOROV, S. (Tehnica UTM, 2016)
    It is proposed the grapes acidifier manufacturing technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, preservatives widely used in ...
  • Testing the corrosion resistance of the surfaces formed by spraying the jet of plasma 
    GALUŞCA, E.; DÎNTU, S.; ȚĂRNĂ, R.; MAJERU, V. (Tehnica UTM, 2016)
    Food quality largely depends on the processing equipment. Therefore, major requirements are imposed for resistance to wear and corrosion of the installations for the food industry, because they work in rather difficult ...
  • The use of humidity content obtained at fruits drying 
    GUȚU, A.; CARTOFEANU, V.; GÎDEI, I.; COJOCARU, I. (Tehnica UTM, 2016)
    Climate Change in Moldova by late XXI century will manifest by the ambient temperature rises to 5.6 K and reduced water availability up to 55 %, which, on the one hand, will reduce energy consumption for heating up to 60 ...
  • Use of nettle roots to manufacture bakery products 
    BOEŞTEAN, O.; GHENDOV - MOŞANU, A.; ŢĂRNĂ, R. (Tehnica UTM, 2016)
    it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 ...
  • The use of plant oil extracts for the enhancement of bread microbiological safety 
    GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
    This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...
  • Winemaking domain wasteless technologies application 
    BERNIC, M.; UZUN, V.; COȘMAN, S.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)
    The presented research brings an analysis of grape vines technological processing wastes nutritive and energetic value. It shows recommendation about optimal use of those to achieve a wasteless production process.

Search DSpace


Browse

My Account