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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "MACARI, A."

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "MACARI, A."

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  • Evaluation of quality indicators of walnut oil and oilcake 
    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 ...
  • Influence of SmartFresh treatment on the storage of “Braeburn” apples 
    GURMEZA, I.; CUMPANICI, A.; MACARI, A. (Tehnica UTM, 2016)
    The study confirms that the treatment with SmartFresh (active ingredient 1- methylcyclopropene) of fresh apples stored in gastight rooms significantly delays the negative effects of ethylene, thus apples keep their firmness, ...
  • Raw-dried salami: influence of initial composition for acceleration of drying 
    MACARI, A.; ILI, V.; BAERLE, A.; MARDAR, M. (Tehnica UTM, 2016)
    Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such ...
  • Superior conditioning of the grape juice 
    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 ...

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