Browsing by Author "DABIJA, Adriana"

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  • Adjustment of the food safety management system in fast food restaurants in Romania 
    BUCULEI, Amelia; DABIJA, Adriana; PRISACARU, Ancuța Elena (Universitatea Tehnică a Moldovei, 2023)
    Research into the possible health hazards of eating foods so high in calories has provided insight to avoid them, but unfortunately, the measures taken are not as effective as they should be. This global problem of large-scale ...
  • Aspecte privind calitatea materiilor prime utilizate pentru obținerea aluaturilor congelate 
    ISACHE, Ioana; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2023)
    Tendința actuală a producției alimentare justifică în mod evident nevoia de a dezvolta – inova produse alimentare noi cu proprietăți funcționale caracteristice alimentelor funcționale. Pe piața de consum din industria de ...
  • Effect of brewers’ spent grain addition to a fermented form on dough rheological properties from different triticale flour cultivars 
    GHENDOV-MOSANU, Aliona; ROPCIUC, Sorina; DABIJA, Adriana; SAITAN, Olesea; BOESTEAN, Olga; PAIU, Sergiu; RUMEUS, Iurie; LEATAMBORG, Svetlana; LUPASCU, Galina; CODINĂ, Georgiana Gabriela (Multidisciplinary Digital Publishing Institute (MDPI), 2025)
    Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG ...
  • Evaluation of the impact of sea buckthorn pomace addition on the physicochemical and quality properties of meat snack products 
    DIANU, Irina; MACARI, Artur; DABIJA, Adriana; NETREBA, Natalia; SANDU, Iuliana; OROIAN, Mircea; BUCULEI, Amelia; GÂTLAN, Anca-Mihaela; CUSMENCO, Tatiana (Technical University of Moldova, 2026)
    The utilization of fruit-processing by-products is a practical approach to develop sustainable, value-added meat snacks. Sea buckthorn pomace, rich in colored and acidic compounds, is expected to influence dehydration ...
  • Extraction methods and characterization of β-Glucans from yeast lees of wines produced using different technologies 
    CHIORU, Ana; CHIRSANOVA, Aurica; DABIJA, Adriana; AVRĂMIA, Ionuț; BOIȘTEAN, Alina; CHETRARIU, Ancuța (Multidisciplinary Digital Publishing Institute (MDPI), 2024)
    Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components ...
  • Impact of extraction methods of wine lees β-Glucan on the rheological properties of low-fat yogurt 
    CHIRSANOVA, Aurica; BOIȘTEAN, Alina; CHIORU, Ana; DABIJA, Adriana; AVRĂMIA, Ionuț (Multidisciplinary Digital Publishing Institute (MDPI), 2026)
    Wine lees, a byproduct of winemaking, represent an underutilized source of β-glucans with potential functional applications in food. This study aimed to extract β-glucans using two methods—acid–alkaline treatment and ...
  • Physicochemical properties, polyphenol and mineral composition of different triticale varieties cultivated in the Republic of Moldova 
    CODINĂ, Georgiana Gabriela; URSACHI, Florin; DABIJA, Adriana; PAIU, Sergiu; RUMEUS, Iurie; LEATAMBORG, Svetlana; LUPASCU, Galina; STROE, Silviu-Gabriel; GHENDOV-MOSANU, Aliona (Multidisciplinary Digital Publishing Institute (MDPI), 2025)
    The quality characteristics of seven triticale grain varieties were determined by different physiochemical analyses. For this purpose, the content of protein, wet gluten, fat, ash, moisture, carbohydrates, test weight, and ...
  • Produse făinoase obținute prin valorificarea borhotului de malț 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2023)
    La nivel mondial 14% din produsele alimentare sunt pierdute sau irosite începând de la materia primă (după recoltare, pe întreg lanțul alimentar) până la nivelul de comercializare cu amănuntul. Risipa de alimente are ca ...
  • Research on obtaining some types of beer from unconventional raw materials 
    CIOCAN, Marius Eduard; SALAMON, Rozália Veronika; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2022)
    The paper presents the use of buckwheat, buckwheat malt, sorghum, and sorghum malt in the production of beer on a laboratory scale. Barley malt was used as control in all experimental variants of obtaining beer in laboratory ...
  • Research on the use of Prunus fruits in bakery products 
    SLAVIC, Mariana; BUCULEI, Amelia; DABIJA, Adriana (Technical University of Moldova, 2024)
    Fruits and vegetables are among the foods that are wasted the most, with 12 million tonnes of fruit and 21 million tonnes of vegetables lost yearly, according to FAO (2015). According to national surveys carried out in EU ...
  • Sustainable valorization of Wine Lees: From waste to value-added products 
    CHETRARIU, Ancuţa; DABIJA, Adriana; CAISIN, Larisa; AGAPII, Vitalii; AVRĂMIA, Ionut (Multidisciplinary Digital Publishing Institute (MDPI), 2025)
    After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the ...
  • The use of spent grain in obtaining some flour products 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2022)
    The studies carried out were based on the use of spent grain in recipes for the manufacture of pasta, wafers and an assortment of ginger bread. The level of consumer acceptability was relatively high, averaging up to 15% ...
  • 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 ...
  • Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition 
    AVRĂMIA, Ionuț; DABIJA, Adriana; OROIAN, Mircea Adrian; CAISÎN, Larisa; AGAPII, Vitalii; ROTARU, Aurelian; CHETRARIU, Ancuța (2026)
    The trend toward sustainable protein substitutes is driven by growing concerns about food security, sustainability, and human health. Spent brewer’s yeast and wine lees are two by-products of the beer and wine industry ...
  • Yeast in broiler diets: its effects on growth performance and carcass quality 
    CAISIN, Larisa; DABIJA, Adriana; AGAPII, Vitalie; BIVOL, Ludmila; RAILEANU, Ana; MALENCHI, Dumitru (2026)
    This study investigated the effects of dietary inclusion of wine yeast (Saccharomyces cerevisiae, strains used in winemaking) on growth performance, carcass quality, and economic efficiency in broiler chickens. Broilers ...

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