Facultatea Tehnologia Alimentelor: Recent submissions

  • The effect of technological processing on the glycaemic index of rice porridge 
    VIDRAȘCO, A.; COȘCIUG, L. (Tehnica UTM, 2016)
    Food with high glycemic index (GI>70) is a risk factor of developing the chronic diseases specific to contemporary society: obesity, diabetes, cardio vascular diseases. In this respect the investigation and identification ...
  • 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 ...
  • Influence of dealcoholization process temperature on the quality of white wine chardonnay 
    TARAN, N.; SOLDATENCO, E.; VASIUCOVICI, S.; SOLDATENCO, O. (Tehnica UTM, 2016)
    Detailed examination of existing technologies for low-alcohol wine production has shown that process of alcohol reduction leads to significant losses of aroma compounds from wine that exert a detrimental effect on wine ...
  • Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production 
    TARAN, N.; SOLDATENCO, E.; ROȘCA, O.; VASIUCOVICI, S. (Tehnica UTM, 2016)
    In the article obtained results regarding the influence of different rootstocks on physical-chemical indices, as well as on the quality of winematerials for sparkling wine production is presented. According to obtained ...
  • The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases 
    TARAN, N.; SOLDATENCO, E.; HRISTEVA, O.; VASIUCOVICH, S.; SOLDATENCO, O.; ADAJUC, V. (Tehnica UTM, 2016)
    This article includes the results regarding the influence of enzymes on the stability to protein and colloidal cases in technological treatment schemes in white dry wine materials of the season 2015. The use of highly ...
  • Standardization activity in winegrowing and winemaking field in Republic of Moldova 
    Taran, N.; Antohi, M.; Ponomariova, I.; Tcaciuc, L.; Chiriac, A.; Roşca, T.; Diacov, T.; Cogilniceanu, T. (Tehnica UTM, 2016)
    Categories of normative documents elaborated for the development of the Law of Grape and Wine (57-XVI from 10.03.2006) of Republic of Moldova which regulates the activity of standardization of viniculture and winemaking ...
  • Influenţa gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz 
    SIMINIUC, R.; COŞCIUG, L.; GROSU, C.; GUTIUM, O. (Tehnica UTM, 2016)
    In developing gluten-free bakery products hydrocolloids involvement is essential, since lack of gluten in those products required the use improvers for the development of complex matrices with sufficient viscoelastic ...
  • Experimental research on venison products’ quality 
    SIDOR, A.-M.; SĂNDULEAC, E.; BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    The venison products, the cold meats and other meat products have appeared lately both on european and romanian market. The venison products are considered delicacies being primarily recommended to people who have blood ...
  • Studiul elaborării tehnologiei de producere a vinurilor din soiuri apirene 
    SAVIN, G.; ARHIP, V.; SCLIFOS, A.; NETREBA, N.; POSTORONCĂ, M. (Tehnica UTM, 2016)
    În şirul de soiuri de struguri de masă deosebit de valoroase sînt soiurile de struguri apirene. Apirenitatea strugurilor poate fi un bun punct de plecare în folosirea noilor procedee tehnologice la obţinerea produselor ...
  • 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 ...
  • 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 ...
  • Functional confectionery from pumpkin pulp 
    ROȘCA, I.; STURZA, R.; RUBȚOV, S.; BRAȘOVEANU, A. (Tehnica UTM, 2016)
    Modern foods are characterized by deficiencies of essential nutrients (vitamins, minerals), and by an increased calorific value. This causes many disabilities, the cause of frequent nutritional diseases: diabetes, obesity, ...
  • Researches on physicochemical characteristics in raw cow milk 
    ROPCIUC, S.; LEAHU, A.; CRETESCU, I. (Tehnica UTM, 2016)
    Milk is the nutritional fluid secreted by the mammary gland. The cow's milk contains significant amounts of carbohydrate (approx. 4.6%), fat approx. 4.3%) and protein (approx. 3.3%) and also represents an important source ...
  • The features of primary processing of wool 
    ROMANOVSKA, Tetiana I.; OSEIKO, Nick I. (Tehnica UTM, 2016)
    It was determined the technological conditions of wet wool cleaning. Soaking wool was spent at water hydraulic kit 10 in three stages at the room temperature. After the third soaking and rinsing was waste water is similar ...
  • Food products and the ways of protection from viral diseases 
    PURICI, G. (Tehnica UTM, 2016)
    Food products may represent (under certain conditions) a serious danger for the health of people in the following situations: th e initial state of products (bacterial, viral, toxic contamination), environment and some ...
  • Innovation strategies to walnut milk production 
    POPOVICI, C.; BAERLE, A.; TATAROV, P. (Tehnica UTM, 2016)
    The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially ...
  • Nanostructures research of finely-dispersed mineral glauconite 
    POLONSKA, T.; MANK, V.; MELNYK, O. (Tehnica UTM, 2016)
    We have researched the structure and surface properties of particulate mineral glauconite, which determine its application in the food and cosmetic industries. An explanation of glauconite high adsorption properties through ...
  • Oxido-reductive state of jam with reduced saccharose content 
    PALADI, D.; TATAROV, P. (Tehnica UTM, 2016)
    Currently, a major trend in the food industry presents the production of food with sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an increased content of biologically active ...
  • Influence of thermal regimes during fermentation-maceration process on foaming properties of wine materials for red sparkling wine production 
    MORARI, B. (Tehnica UTM, 2016)
    At formation of foaming properties are participating a whole range of a chemical compounds, content of which largely depends of grape variety, cultivation area, technology of sparkling wines production, etc. Foaming ...
  • Some european considerations on the food industry modernity 
    MNERIE, D.; SLAVICI, T.; SILAȘI, G.; NAGY, V.; MNERIE, G. V. (Tehnica UTM, 2016)
    Modernizarea actuală a industriei alimentare trebuie bazată pe un complex de investigații efectuate, atât sub aspect tehnologic, cât și ținând cont de fenomenele sociale, politice, economice, care se petrec în prezent pe ...

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