Browsing 2024 by Issue Date

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  • Nitrosamines-excess detection in smoked fish and sausages 
    SUBOTIN, Iurie; DRUTA, Raisa; MACARI, Artur; BAERLE, Alexei (Technical University of Moldova, 2024)
    Nitrosamines possess general formula R1R2N-N=O, they are toxic cancerogenic compounds damaging the human liver and all metabolism. The nitrosamines content is need to control after es of fuming (also called “smoking”) of ...
  • Nutritional and antioxidant properties of carob (Ceratonia siliqua): a comparative study and functional food application 
    CAPCANARI, Tatiana; COVALIOV, Eugenia (Technical University of Moldova, 2024)
    This study aims to evaluate the nutritional and antioxidant properties of carob samples from different regions - Moldova, Spain, Italy, and Algeria with a focus on nutritional value, antioxidant activity, and functional ...
  • Ultrasound and microwave assisted extraction of bioactive compounds from sea-buckthorn pomace 
    DIANU, Irina; MACARI, Artur; BAERLE, Alexei; MARDAR, Maryna (Technical University of Moldova, 2024)
    The aim of the study is to establish the optimal conditions for BAC extraction using ultrasound and microwave-assisted methods, as well as to analyze and to determine the optimal yield of BAC extracts obtained from powdered ...
  • The potential of the local grape variety Negru de Causeni for producing dry red wines with increased bioactive substance content 
    MORARI, Boris; TARAN, Nicolae; GROSU, Olga; GLAVAN, Pavel; SANDU, Vasile (Technical University of Moldova, 2024)
    In the competitive wine market, it is essential to focus on indigenous grape varieties, which must be valued across different market niches [1]. The Negru de Causeni variety is increasingly recognized for its potential to ...
  • Use of natural brown dye from walnuts in sweets with functional properties 
    SANDU, Iuliana; NETREBA, Natalia; BAERLE, Alexei; CUSMENCO, Tatiana; DIANU, Irina (Technical University of Moldova, 2024)
    Sweets with synthetic dyes have a negative impact on a health, so, according to actual European policies, it is necessary to replace them with inoffensive natural dyes. A good source for obtaining of the natural brown dye ...
  • The use of pectin as a binding and coating agent in the manufacture of dried fruit bars 
    CESKO, Tatiana; GUREV, Angela; DRAGANCEA, Veronica; PINTEA, Adela; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)
    The aim of the study is to investigate the effect of using pectin suspension as a binding and coating agent in the production technology of dried fruit bars (plums, cherries, apples and rosehip powder) with a shelf ...
  • The quality properties of sugar dough and biscuits with lentil flour 
    BOESTEAN, Olga; BULGARU, Viorica; GHENDOV-MOSANU, Aliona; NETREBA, Natalia (Technical University of Moldova, 2024)
    The effect of lentil flour on the quality parameters of sand dough and biscuits was investigated. Lentil flour was added in the amount of up to 15% of the weight of wheat flour. An increase in dough moisture content by 1.2 ...
  • The preparation of wheat grain during milling 
    ZHYGUNOV, Dmytro; VOLOSHENKO, Olha; KOVTUN, Anton (Technical University of Moldova, 2024)
    According to regulatory documentation, Ukraine produces 3 grades of wheat flour and wholemeal flour. The classic domestic range of wheat flour today cannot meet the needs of modern consumers, who are mostly bakeries and ...
  • Water treatment in the food industry: modern technologies and perspectives 
    KASYNIUK, Maksym; PONOMARENKO, Artem; ZHYTNETSKYI, Ihor (Technical University of Moldova, 2024)
    This article provides a generalized approach to water treatment processes, including filtration, softening, deionization, and disinfection, with attention to modern methods and equipment used in food manufacturing.Water ...
  • Cottage cheese based mousse manufacturing technology with vegetable additions 
    SUHODOL, Natalia; DESEATNICOVA, Olga; COVALIOV, Eugenia; POPOVICI, Violina; RESITCA, Vladislav; RUSEVA, Olga (Technical University of Moldova, 2024)
    Cottage cheese-based mousse presents a dessert product with good taste properties and a harmonious chemical composition. The chemical composition is characterized by a protein content of 10.5%, fat 7.2%, carbohydrates 6.9%, ...
  • Legislative requirements of pesticide levels in the grain from Ukraine 
    FIHURSKA, Liudmyla; IEGOROV, Bogdan; CAMPBELL, Katrina (Technical University of Moldova, 2024)
    Ukraine often referred to as the breadbasket of Europe, supplies grain to markets across Europe and beyond. To ensure the safety of these grain crops, strict limits are set for safety indicators, including toxic elements, ...
  • Correlations between phytocompounds of aromatic culinary vegetables 
    MIJA, Nina; PALADI, Daniela (Technical University of Moldova, 2024)
    During the vegetation period, aromatic plants accumulate various phytocompounds as bioactive qualities - vitamins, minerals, chlorophyll. The rate of accumulation of these compounds depends on the synthesis mechanism ...
  • Enrichment of wheat flour with microgreens 
    ANTIPINA, Elena; OZOLINA, Sofia (Technical University of Moldova, 2024)
    The aim of this research was to evaluate the feasibility of enriching wheat flour with dried microgreens. Microgreens from wheat, peas, and sunflower were dried in a convection dryer at a temperature of 60 °C, then ...
  • Effect of dissolution media on the encapsulation efficiency of carotenoid-rich extract in liposomes 
    POPOVICI, Violina; STURZA, Rodica; DRUTA, Raisa; SUBOTIN, Iurie; HARITONOV, Svetlana (Technical University of Moldova, 2024)
    This study aims to evaluate the impact of the dissolution media on encapsulation efficiency of sea buckthorn lipophilic extract rich in carotenoids in liposomes. Encapsulated bioactive compounds liposomes were prepared ...
  • Detection of falsified fermented dairy products 
    CRUCIRESCU, Diana; VOITCO, Elena; RABOTNICOVA, Liudmila; GOLUBI, Roman; ARNAUT, Svetlana; FIODOROV, Stanislav (Technical University of Moldova, 2024)
    Study objects served 12 samples of kefir and 6 sour milk, placed in the markets of the Chisinau city. The fat mass fraction was determined by the ISO 2450 method [2]. The composition of the fatty acids in fermented dairy ...
  • Influence of brewing time on physicochemical and sensorial properties of some Romanian red fruits tea infusions 
    PATRICIU, Oana-Irina; GROSU, Luminita; ALEXA, Irina-Claudia; FINARU, Adriana-Luminita (Technical University of Moldova, 2024)
    The present study aims to investigate the effect of brewing time on the physicochemical and sensorial characteristics of some red fruit tea infusions available on the Romanian market. In this perspective, infusions of five ...
  • Effect of compression modes on strength and abrasion of tablets 
    ZOMENKO, Oleksandr; GUBENA, Oleksii; GERASYMENKO, Daniil (Technical University of Moldova, 2024)
    The aim of the research is to determine the impact of the number of compression cycles and turret rotation frequency on the strength and friability of tablets. The decrease in tablet quality is attributed to product sticking ...
  • Development of the production technology of divine "Succes" from new selection and local varieties 
    TARAN, Nicolae; NEMTEANU, Silvia; PONOMARIOVA, Irina; GROSU, Olga; DEGTEARI, Natalia (Technical University of Moldova, 2024)
    The researches were carried out within the IP Scientific-Practical Institute of Horticulture and Food Technologies, during the years 2018-2023. The grapes of new selection (LuminiTa, Alb de OniTcani, Distil) and local ...
  • Estimation of non-equilibrium heat transfer losses in a reciprocating compressor 
    IVANOV, Leonid; GIDEI, Igor; TISLINSCAIA, Natalia; BALAN, Mihail; VISANU, Vitali; MELENCIUC, Mihail; POPESCU, Victor; BALAN, Tatiana (Technical University of Moldova, 2024)
    In this study, mathematical and analytical models were used to estimate heat and energy losses in piston compressors under unbalanced heat transfer conditions. Thermodynamic equations and heat transfer laws were applied ...
  • Development and quality assessment of a novel plant-based ice cream from walnut milk using response surface methodology 
    POPOVICI, Cristina; JADEJA, Ravi; TENG, Xin Mei (Technical University of Moldova, 2024)
    Plant-based frozen desserts are gaining popularity in recent years with consumers. Beyond health reasons, plant-based alternatives address consumers' concerns about animal mistreatment and have a lower carbon footprint ...

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