Facultatea Tehnologia Alimentelor: Recent submissions

  • Impact of environmental factors on the viscosity of starch solutions 
    BULGARU, Viorica (Tehnica UTM, 2012)
    Use of starch in food products as a functional agent must be preceded by a precise determination of functional properties, solubility, dispersability, thermal stability, compatibility with other food components et al. Has ...
  • Potatoes – the source of improvement the quality of bread 
    BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona; ŢĂRNĂ, Ruslan (Tehnica UTM, 2012)
    This study was elaborated to investigate the influence of potato and the food fibres from its composition on the bakery products, and the authors intending the development of a new technology for making bread with potato ...
  • Protection's technology of contamination of river's waters with animal blood 
    VLADIMIROV, Lyubomir (Tehnica UTM, 2012)
    This paper presents a technology for utilization of animal blood, which is waste product in slaughter industry. By this technology blood-and-milk fodder concentrate with high protein amino acid content is obtained. The ...
  • Risk assessment of dust contamination of air 
    VLADIMIROV, Lyubomir (Tehnica UTM, 2012)
    Dust contamination is a risk factor for the population of the town of Ruse. It is very strongly expressed during the heating period. The paper presents the results from long-lasting investigations of dust content in the ...
  • Analysis of public transport in Chisinau 
    OSIPOV, Diana; MAMALIGA, Vasile (Tehnica UTM, 2012)
    At the present stage of urban development, one of the main tasks is to create a safe system of public transport, one that is affordable, economical, reliable and environmentally friendly. The important role of passengers ...
  • Promoting moldavian wines on international markets and development of a national brand 
    LUCA, Daniela; CRUCERESCU, Cornelia (Tehnica UTM, 2012)
    Moldovan wine industry has a long history, however it is currently in a very difficult position. In order to comply with the international standards several steps must be undertaken, starting from manufacturing process ...
  • Perspectives of innovation development of Ukraine 
    LEVCHUK, Nataliya (Tehnica UTM, 2012)
    An analytical review of the development of innovative production of fat-containing products in Ukraine was research.
  • Increasing of eco-efficiency in food industry by processes reengineering 
    HADZHIEV, Bozhidar; PROKOPOV, Tsvetko; PASHEVA, Anna (Tehnica UTM, 2012)
    Contemporary, dynamic and global world created a series of modern challenges for economics and management of the food industry enterprises. The relationship between aspiration for bigger and faster profits, values of the ...
  • Branding moldavian wines 
    BUGAIAN, Larisa; LAZAR, Diana; GHETIU, Sergiu (Tehnica UTM, 2012)
    The concept of Wine Brand Image is the national wine entity’s meaning, or, in other words, “what the national wine entity stands for” in the mind of consumers. According to the brand image model, brand image might be ...
  • Modern study of behavior sucrose 
    ZGHEREA, Gheorghe; STOIAN, Cristina; PERETZ, Sandu (Tehnica UTM, 2012)
    The disaccharides called sucrose not hydrolyze in aqueous solution; the reaction is known as sucrose inversion, is catalyzed by mineral acids, and can be studied by the polarimetric method. Treaties chemical kinetics fit ...
  • Investigation of the extraction process of hyaluronic acid from natural sources 
    ZADOROJNÂI, Larisa; ZADOROJNÂI, Alexandru (Tehnica UTM, 2012)
    Properties and methods for obtaining hyaluronic acid and its derivatives from raw material of animal origin are reviewed. The importance and practical application of hyaluronic acid in various fields are discussed.
  • Food industry waste as resource of bio-active compounds 
    ZANOAGA, Madalina; TANASA, Fulga (Tehnica UTM, 2012)
    Up-cycling of agro-alimentary industry waste is getting more attention from the scientists due to the fact that most of vegetable residues may be considered as a resource of high added value products, such as flavours, ...
  • Technology of semi-finished products on the base of quince for whipped sweet dishes 
    VASILYEVA, Elena; GLADKAYA, Alla (Tehnica UTM, 2012)
    Expediency of using fruit of quince in the technology of semi-finished products for sweet whipped dishes with foam structure of high nutritional value was proved in materials of the article. Regularities of the process ...
  • Physicochemical changes of walnut oil (juglans regia L.) 
    TATAROV, Pavel (Tehnica UTM, 2012)
    Among the representatives of oil crops, fruits of walnut (Juglans regia L.) are differ by the richest in lipid content 65...75%, proteins 15…17%, vitamins, minerals, polyphenolic compounds etc. Processing of nuts along ...
  • Technology regymes of distillation plants as process coriander 
    TASHEVA, Stanislava (Tehnica UTM, 2012)
    A comparative analysis of the regime parameters used in distilleries processing coriander in Russia and Bulgaria. Calculated specific consumption of steam and cooling water relative to feedstock for periodic equipment ...
  • Coeffiicient of diffusion of aromatic products from anatolian hawthorn (Crataegus Orientalis Pall. Ex. Bieb.) 
    TASHEVA, S.; DAMIANOVA, S.; ERGEZEN, M.; MERDZHANOV, P.; STOYANOVA, А. (Tehnica UTM, 2012)
    The coefficient of diffusion (D) of aromatic products – concrete and resinoid, obtained through extraction of leaves and fruits from hawthorn (Crataegus orientalis Pall. ex Bieb.) have been determined. The highest values ...
  • Polymers from renewable resources for food packaging 
    TANASA, Fulga; ZANOAGA, Madalina (Tehnica UTM, 2012)
    Bio-based food packaging materials (FPMs) are packaging materials obtained from renewable agricultural resources. There are some aspects of great importance that are to be considered in connection with bio-based FPMs, ...
  • Research hyaluronic acid complexation with bioactive metal ions 
    ZADOROJNÂI, Larisa; VEREJAN, Ana; HARITONOV, Svetlana; SUBOTIN, Iurie (Tehnica UTM, 2012)
    The paper contains some results for obtaining complex salts (associates) of some 3d-metal ions (Co2+, Cu2+, Fe2+, Fe3+) with hyaluronic acid (HA) or sodium salt HA, which can be used in pharmaceutical, cosmetic, and food ...
  • 3D-metal coordination compounds – biostimulators growth 
    VEREJAN, Ana; DESEATNIC, Alexandra; BOLOGA, Olga (Tehnica UTM, 2012)
    The paper presents some aspects of coordination of transitive metals (cobalt (II), copper (II), nickel (II), oxovanadium(IV), manganese (II), zinc, iron (II) with dihydrazide of semicarbaziddiacetic acid (Dig) H2N-C(O)-N ...
  • Studies regarding the incidence of bacteria from Listeria genus in fish meat 
    VASILACHE, Violeta; CIOTAU, Constantin (Tehnica UTM, 2012)
    Listeria is a bacterial genus whose species are Gram positive bacilli and it contains seven representatives. Joseph Lister was an English surgeon who was one of the first in the field of sterile surgery and the name Listeria ...

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