Facultatea Tehnologia Alimentelor: Recent submissions

  • Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making 
    MIRONEASA, S.; CODINĂ, G. G.; MIRONEASA, C. (Tehnica UTM, 2016)
    The objective of this study was to evaluate the effect of pumpkin seed flour addition at different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread ...
  • 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 ...
  • Cherry plum (Prúnus cerasiféra) – source material and processed products 
    LINDA, L.; TERENTII, P.; CARAGIA, V.; SARANDI, T.; ODOBESCU, L. (Tehnica UTM, 2016)
    Cherry plums are one of the most common types of primary drupes and used in the production of juices, kompot, sweets, jams, confiture. In the catalog of plant varieties of Moldova there is no data on the species of cherry ...
  • Counterfeiting detection of milk and derivative products 
    IORGA, E.; VOITCO, E.; ACHIMOVA, T.; GOLUBI, R.; ARNAUT, S.; RABOTNICOVA, L. (Tehnica UTM, 2016)
    About the appearance on the market of unqualified milk products, within Practical Scientific Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated research and development works to ...
  • Proprietățile funcționale ale făinii de năut (Cicer arietinum L) 
    GUTIUM, O.; CIUMAC, J.; SIMINIUC, R. (Tehnica UTM, 2016)
    Au fost determinate proprietățile funcționale ale făinii de năut – capacitatea de absorbție a apei, a grăsimilor, de spumare și de emulsificare care sînt semnificativ influențate de prezența în mediul apos a cosolvaților ...
  • 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, ...
  • Proprietatile functionale ale srotului de nuci Juglans Regia L. 
    GROSU, C.; GORBULEAC, V.; SCRIPCARI, I.; CIUMAC, J.; TATAROV, P. (Tehnica UTM, 2016)
    The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility ...
  • 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 of composition and heat treatment on technological parameters of liver pate 
    GORNEȚ, V.; BAERLE, A.; TATAROV, P.; SUBOTIN, I. (Tehnica UTM, 2016)
    The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein ...
  • Proprietăți fizico-chimice a făinii de topinambur (helianthus tuberosus) 
    GÎNCU, E.; CHIRSANOVA, A.; POPA, I.; CALCATINIUC, D. (Tehnica UTM, 2016)
    Alimentation is one of the most important factors to protect and promote health. Diabetes is a chronic disease characterized by insufficient secretion and deliver of insulin by tissues. Analysis of scientific literature ...
  • The use of plant oil extracts for the enhancement of bread microbiological safety 
    GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
    This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...
  • Impact of foods with low GL on health (Review) 
    GARNAI, Maria; GEORGESCU, Luminita (Tehnica UTM, 2016)
    The goal of this paper was to evaluate the impact of low GL diet and low GI foods on health. Cardiovascular diseases, diabetes, and obesity are the most common diseases of lifestyle. They can be prevented or can be lowered ...
  • Study on the impact of quality management systems on food safety case study: expanded cereals 
    CONSTANTINESCU, G.; HUȚANU, G. (Tehnica UTM, 2016)
    Food safety is related to the presence of hazards of food origin in food products in the moment of consumption. As these hazards may occur in any stage of food chain, adequate control throughout this one is essential. ...
  • Study on influence of baking parameters on bread quality 
    CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change. In the present ...
  • IFS food version 6: concepts and practical application in dairy industry 
    CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Recent incidents related to food products led to falling consumer confidence in food safety, so as to regain it has become extremely important. The work is part of the current concerns of the researchers on ways to ...
  • Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making 
    CODINĂ, G. G.; MIRONEASA, S.; GUTT, G.; TODOSI-SĂNDULEAC, E. (Tehnica UTM, 2016)
    The aim of this study was to analyze the effect of golden flaxseed addition in different doses (5%, 10%, 15%, 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. It ...
  • The influence of fast-food products on consumers 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Globalization specific to the century we are living in seems to contain even the foods we consume. This statement is even more veracious if the specialists’ estimations on imports and exports of food products as well as ...
  • Quality rating different kinds of cookies by sensory analysis 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Sensory qualities of foods are based on the sensory link between food and human body, formed by a system of informational connection which is being made by means of senses the people are endowed with, depending on their ...
  • Composition and characteristics of goat milk: a review 
    BOGDAN, N. (Tehnica UTM, 2016)
    Goat milk is considered one of the valuable dairy product with its nutritional benefits. Goat milk differs from cow or human milk in having better digestibility, alkalinity, buffering capacity, and certain therapeutic ...
  • Use of nettle roots to manufacture bakery products 
    BOEŞTEAN, O.; GHENDOV - MOŞANU, A.; ŢĂRNĂ, R. (Tehnica UTM, 2016)
    it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 ...

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