IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "REŞITCA, V."

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "REŞITCA, V."

Sort by: Order: Results:

  • Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen 
    GROSU, C.; BOAGHI, E.; SIMINIUC, R.; DESEATNICOV, O.; REŞITCA, V. (Tehnica UTM, 2016)
    The appearance of food products is determined visually and includes color, brightness, shape, opacity and transparency. Walnut grits are in the form of coarse flour yellowish-gray to brown up. Therefore its use as a food ...
  • Influence du teneur du calcium sur les proprietes de texture de fromage 
    PANAINTE, C.; PEREZ-QUINTANS, A.; CHIRSANOVA, A.; REŞITCA, V. (Tehnica UTM, 2016)
    The effect of pH using different concentrations of Glucono-β-lactone (GDL) and the addition of calcium chloride on the textural and rheological properties of rennet-induced casein gels from ultrafiltered milk was investigated. ...
  • Influence of water activity on walnuts (Juglans Regia l.) Microbiological and oxidative quality 
    BOAGHI, E.; REŞITCA, V.; RUBȚOV, S. (Tehnica UTM, 2016)
    The main objective of this study was to identify the storage environmental conditions where walnuts (Juglans Regia L.) would keep the lowest oxidation rate and the lowest level of microorganisms’ development. Analyzing ...
  • Predicted nutritional quality of walnuts and oilcake 
    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 ...

Search DSpace


Browse

My Account