Facultatea Tehnologia Alimentelor: Recent submissions

  • The influence of microwave-assisted extraction parameters on the yield of bioactive compounds in grape marc extracts 
    STURZA, Rodica; PATRAS, Antoanela; LUNG, Ildiko; SORAN, Maria – Loredana; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    The vine (Vitis vinifera L.) is a species of plant from the genus Vitis, family Vitaceae. When processing grapes, grape marc is generated, which consists of skin, seeds and stems. Grape marc is rich in extractable phenolic ...
  • Valorization of greenhouse biomass waste using pyrolysis 
    ION, Violeta Alexandra; PÂRVULESCU, Oana Cristina; MOȚ, Andrei; POPA, Vlad Ioan; CALCAN, Suzana; RĂDUCANU, Cristi; BĂDULESCU, Liliana; GRIGORAȘ, Claudia (Universitatea Tehnică a Moldovei, 2021)
    Pyrolysis can be a promising and relevant technique for valorization of biomass waste obtaining biochar, which can be further used as a soil amender, can enhanced soil carbon sequestration, reduce greenhouse gas emissions ...
  • Physical properties of grape seeds 
    NETREBA, Natalia; BOEȘTEAN, Olga (Universitatea Tehnică a Moldovei, 2021)
    Grape berries, depending on the variety and place of cultivation, contains from 2 to 5% of seeds. After squeezing the juice, the pomace contains up to 25% of the seeds. Grape seeds are a valuable waste of winemaking, ...
  • Depuration of Terbium contaminated water using a liquid membrane supported 
    ELHABIRI, Sid Ahmed; MIRILA, Diana-Carmen; HORTOLOMEU, Andreea; NISTOR, Ileana-Denisa; DIDI, Mohamed Amine (Universitatea Tehnică a Moldovei, 2021)
    Recently new chemical separation techniques have gained increasing interest, and this is confirmed by the large number of contributions that appeared in the scientific literature on this subject during the last two decades. ...
  • The influence of encapsulation on the antioxidant activity of grape marc extract 
    CRISTEA, Elena (Universitatea Tehnică a Moldovei, 2021)
    Publications specializing in food industry analysis report that Europe is currently the fastest growing market for natural food colors. For this reason, most likely in the near future, synthetic additives will be replaced ...
  • Silver nanoparticles incorporated in phyllosilicates 
    MIRILA, Diana-Carmen; RADUCANU, Dumitra; ELHABIRI, Sid Ahmed; PLATON, Nicoleta; DIDI, Mohamed Amine; NISTOR, Ileana Denisa; AZZOUZ, Abdelkrim (Universitatea Tehnică a Moldovei, 2021)
    Wastewaters contain a wide variety of organic compounds, such as organochlorine pesticides, organophosphorus peptides, chlorophenols, fuels, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, dyes, among others. ...
  • Quality management systems in beer production enterprises 
    ONESCU, Nadejda (Universitatea Tehnică a Moldovei, 2021)
    The work analyzed certain issues related to the implementation of quality management systems in beer and soft drink companies, including in the process of harmonizing local legislative and regulatory requirements with ...
  • Liquid-solid extraction of LA(III) in nitrate medium by XAD-1180 resin 
    ELHABIRI, Sid Ahmed; MIRILĂ, Diana-Carmen; HORTOLOMEU, Andreea; NISTOR, Ileana-Denisa; DIDI, Mohamed Amine (Universitatea Tehnică a Moldovei, 2021)
    Lanthanum rare earth element is released into the environment especially by the gasoline producing industries and also when some household equipment is not recycled [1]. Lanthanum accumulates gradually in soils and waters, ...
  • The effect of modified aluminosilicate lamelae on protein and polyphenolic compounds in white wine 
    HORTOLOMEU, Andreea; MIRILĂ, Diana-Carmen; ELHABIRI, Sid Ahmed; DIDI, Mohamed Amine; SCUTARU, Yury; STURZA, Rodica; NISTOR, Ileana-Denisa; AZZOUZ, Abdelkrim (Universitatea Tehnică a Moldovei, 2021)
    The wine is made up of a mass of organic substances obtained by alcoholic fermentation. In order to preserve the organoleptic qualities of a young white wine, it is necessary to treat it with different clarifying materials ...
  • Use of different agro-food wastes to fertilize the lettuce culture 
    TELIBAN, Gabriel-Ciprian; STOLERU, Vasile; BĂETU, Marius; MIHALACHE, Gabriela; PATRAŞ, Antoanela (Universitatea Tehnică a Moldovei, 2021)
    The use of organic wastes in agriculture represents a valuable option for managing the large quantities of waste generated by the agro-industrial processing of vegetables. In this context, the purpose of this paper is to ...
  • Wasteless whey processing: technological aspects 
    BOLOGA, Mircea; VRABIE, Elvira; PALADII, Irina; STEPURINA, Tatiana; VRABIE, Valeria; POLICARPOV, Albert; GONCEARUC, Valeriu; SPRINCEAN, Catalina (Universitatea Tehnică a Moldovei, 2021)
    Wasteless processing of whey requires the use and complex recovery of valuable substances, including serum whey proteins, taking into account ecological factors due to high indices of biological and chemical use of oxygen. ...
  • The potential of berries to serve as selective inhibitors of pathogens and their benefits on health 
    COJOCARI, Daniela (Universitatea Tehnică a Moldovei, 2021)
    Due to the current fast pace of life, and the profit oriented industries which minimize production and distribution costs by using preservatives, additives, antibiotics, hormones, and people eat a lot of fast food and quick ...
  • The influence of white and red grape marc extracts on the rooting of Sansevieria trifasciata 
    APOSTOL, Maria; BĂETU, Mihai-Marius; FILIMON, Vasile Răzvan; PATRAŞ, Antoanela (Universitatea Tehnică a Moldovei, 2021)
    Wine production generates huge amounts of grape marc which could be various valorized. Due to the bioactive compounds in the composition of grape marc, it is used in food, pharmaceutical and cosmetic industries. At the ...
  • Exhausted waste of grape marc for an eficient Pb(II) biosorptive removal 
    UNGUREANU, Gabriela; CARA, Irina Gabriela; PATRAŞ, Antoanela (Universitatea Tehnică a Moldovei, 2021)
    The present study investigates the performance of an eco-friendly adsorbent derivate from raw grape marc of Merlot and Sauvignon Blanc (MR and SBR), respectively grape marc exhausted waste of the same grape varieties (ME ...
  • The detection of mycotoxigenic microorganisms in grape marc using Real-Time PCR 
    STURZA, Rodica; MITIN, Valentin; MITINA, Irina; ZGARDAN, Dan; BEHTA, Emilia (Universitatea Tehnică a Moldovei, 2021)
    Wine production generates a considerable amount of winemaking waste (grape marc). The rich content of bioactive substances in the composition of grape marc, derived from grape skin, remaining pulp, seeds and stems is makes ...
  • Biological effects of Merlot grape marc on germination and growth of Triticum aestivum sprouts 
    PĂDUREANU, Silvica; PATRAŞ, Antoanela (Universitatea Tehnică a Moldovei, 2021)
    In the present study, biological reactions of wheat’s seeds and sprouts are exposed to the impact of grape marc aqueous extracts (5% and 20%). The research objectives consisted in the study of the influence of grape marc ...
  • Use of brewers' spent grain in food production 
    ȘAITAN, Olesea; REȘITCA, Vladislav; GHENDOV-MOȘANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    Agro-industrial waste is the most abundant and renewable resource not only in the Republic of Moldova, but throughout the world. The accumulation of this biomass in huge quantities every year, leads to the deterioration ...
  • Study about the quality of some sweet pepper jam assortments 
    CONSTANTINESCU, Gabriela; BUCULEI, Amelia (Universitatea Tehnică a Moldovei, 2021)
    Jam is a product obtained by incorporating fruits / vegetables (whole or divided) intoa mass of concentrated, unglazed syrup. The raw material is fresh fruits or vegetables of thehighest quality, from a single species. ...
  • Valorisation of spent grain from brewing and malt whisky in food industry 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2021)
    All over the year 90 billion tonnes by-products from agro-food sector results, but those can be used as source of fibre, lipids, proteins or nutraceuticals. Reducing food waste has a positive environmental impact. From the ...
  • Color stability of yogurt with natural dye obtained from Safflower (Carthamus tinctorius L) 
    POPESCU, Liliana; GHENDOV-MOȘANU, Aliona; SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel (Universitatea Tehnică a Moldovei, 2021)
    Currently, there is a growing concern among consumers about the consumption of natural foods, because people aspire to a healthier lifestyle. Therefore, much interest has been given to safety food additives, namely natural ...

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