Departamentul Limbi Străine: Recent submissions

  • TRIFAN, Ana; GOLBAN, Maria; ISAC, M. (Tehnica UTM, 2010)
    Cet article porte sur l’évolution de la cuisine française au cours des siècles.
  • CREŢU, Nicolae; BIVOL, L. (Tehnica UTM, 2010)
    L’auteur de cet article est préoccupé par les matériaux de construction qu’on peut utiliser dans l’architecture écologique. L'architecture écologique (ou architecture durable) est un mode de conception et de réalisation ...
  • TUJICOV, Alexei (Tehnica UTM, 2010)
    We like to chew gum because it tastes great and freshens our breath, but a lot of us don’t know how it is made, what benefits and disadvantages it has. Should we use chewing gum or not? These are some pieces of information ...
  • POPOV, Vadim; ISAC, M. (Tehnica UTM, 2010)
    Cet article se concentre sur la définition de l'olivier, des olives et leur importance dans la vie quotidienne de l'homme.
  • MUSTEAŢĂ, Marina; BIVOl, L. (Tehnica UTM, 2010)
    Cet article porte sur un saut technologique majeur pour l’automobile - des moteurs VCR – une technologie robuste, fiable et durable qui permet de maîtriser le rapport volumétrique avec la plus grande précision.
  • Sushi 
    PEREPELIŢA, Anna (Tehnica UTM, 2010)
    The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means " it's sour" a reflection of its historic fermented roots.
  • PETIC, Iana; ISAC, M. (Tehnica UTM, 2010)
    Dans cet article il s’agit de la valeur nutritionnelle des fruits et des llégumes, de leur conservation, des modes de cuisson applicables aux légumes.
  • NOVAC, Svetlana (Tehnica UTM, 2010)
    When one thinks about a great snack that both kids and grown ups adore there has to be two main distinct ideas that pop into his head. For those “sweet members” of the society it would have to be the idea of candy, ...
  • MARGINE, Alexandru; ISAC, M. (Tehnica UTM, 2010)
    Dans cet article il s’agit des poissons, de leur composition chimique, des manipulations auxquelles le poisson est soumis pour être préparé et du danger de la disparition des poissons.
  • MATUSEAC, Margarita (Tehnica UTM, 2010)
    This work is about spices for sweet courses. Here you can see their description: how they look like, taste and flavor. Also the report tells about spices’ belonging to medicine; their health use.
  • GUMENIUC, Tatiana; ISAC, M. (Tehnica UTM, 2010)
    Cet article porte sur la cuisine, la gastronomie et sur la manière d’accommoder les plats.
  • Chocolate 
    CIUMAC, Valeria; JECHIU, A. (Tehnica UTM, 2010)
    Nothing beats a good piece of chocolate. It’s rich, smooth, creamy and makes us feel good. It’s still hard to think of chocolate as a healthy food. Part of the allure is the guilty pleasure of eating it. But before we raid ...
  • ARHIPOV, Serghei; JECHIU, A. (Tehnica UTM, 2010)
    Any substance, usually composed of carbohydrates, fats, proteins and water that can be eaten or drunk by an animal, including humans, for nutrition or pleasure we call FOOD. The food of future is genetically modified food ...
  • OGANISEAN, Elina; PLĂMĂDEALĂ, L. (Tehnica UTM, 2010)
    The work is about edible flowers which play an important role in cuisines all over the world because they have beneficial effects and help prevent cancer.
  • GURANDA, Alexandru (Tehnica UTM, 2010)
    Wine, more than any other food or beverage, is associated with religious experience and celebratory rituals.
  • COPÎL, Irina (Tehnica UTM, 2010)
    Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. It can be ...
  • BELOCOSOVA, Cristina; PLĂMĂDEALĂ, L. (Tehnica UTM, 2010)
    The following work talks about salt which is a biological necessity for the survival of all known living creatures, including humans and also presents its benefits and dangers to human body.
  • BALAN, Anastasia; BAHĂU, Cătălina; Plămădeală, L. (Tehnica UTM, 2010)
    The following work relates to the precious Iranian Natural spice - called Red Gold or Saffron, which has wide utilization because of its natural coloring, aroma, taste, and different chemical substances.
  • ALCAZĂ, Alexandru; PLĂMĂDEALĂ, L. (Tehnica UTM, 2010)
    This paper shows the biggest problems of our planet in front of a large audience. We have to understand that our Planet is in a very hard situation and it needs our help and the people of China have to review their actions.
  • DEMENTIEVA, Natalia; ŢURCANU, V. (UTM, 2010)
    The first junctionless transistor was designed by Irish physicians from the Tyndall National Institute. This invention can cause a revolution in microchip production. It is interesting that the general principle of such ...

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