• The influence of the product Obsthormon 24a, on the quality index of the fruits of the Gala Must variety 

  PESTEANU, Ananie; CUMPANICI, Andrei (Technical University of Moldova, 2024)

  The research was carried out with the apple fruits of the variety "Gala Must" grown on the M9. To determine the effectiveness of the product Obsthormon 24a (NAA) on the degree of fruit ripening and quality indices, five ...
• The impact of food additives on the foaming and emulsifying capacity of chickpea boiling water 

  MAZUR, Mihail; BULGARU, Viorica; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)

  In the research, three native varieties of chickpeas were analyzed: Ichel, Botna, and Cogalnic. The food additives used were table salt (NaCl), sodium bicarbonate (NaHCO₃), and acetic acid (CH₃COOH). Solutions of the ...
• The development of the encapsulation of bioactive compounds from flax and milk thistle seeds 

  YUSHAN, Larisa; TARAN, Nicolae; TERENTIEVA, Galina; ZYRYANOVA, Elena (Technical University of Moldova, 2024)

  In the Republic of Moldova bioactive compound food supplements (BFS) are being used. These supplements are produced in the form of crushed flour or powder and are packaged in plastic containers. Consumers take these ...
• Texture properties of plant-based yoghurt alternativies from walnuts (Juglans regia L.) 

  POPOVICI, Cristina; BULGARU, Viorica (Technical University of Moldova, 2024)

  Plant-based dairy alternatives have many benefits in terms of sustainability, animal welfare, and health, but they can only be successful in the market if consumers perceive them as suitable substitutes for conventional ...
• Technology for obtaining collagen-based structuring additive 

  POVAROVA, N.M.; LUTSKYI, V. V. (Technical University of Moldova, 2024)

  The constantly growing world population raises new important questions in the field of food security, forcing humanity to use the planet's food resources more rationally. Animal-based proteins are a significant element ...
• Survey of pharmaceutical engineering specialists on tablet quality parameters 

  ZOMENKO, Oleksandr; GUBENA, Oleksii; GERASYMENKO, Daniil (Technical University of Moldova, 2024)

  A survey of pharmaceutical company specialists was conducted to determine their experience of the influence of design operating parameters of equipment on the quality of tablets. According to the survey, the main types ...
• Study of brake systems performance by the finite element method 

  TOKARCHUK, Serhii; VASYLKIVSKYI, Kostiantyn; GAVVA, Оleksandr (Technical University of Moldova, 2024)

  The purpose of this study was to develop a methodology for assessing the impact of material characteristics on the operation of pneumatic stoppers widely used in robotic systems of packaging lines. For this purpose, a ...
• Spraying apple trees with 1-MCP before harvest to improve post-harvest fruit quality 

  CUMPANICI, Andrei; PESTEANU, Ananie (Technical University of Moldova, 2024)

  This study aims to determine the optimal parameters for the application of 1-MCP (Harvista 1.3 SC) before harvest, including starch iodine index, fruit coloration, pulp firmness, dry matter content, and titratable acidity. ...
• Sensory characteristics of liver patees with amaranth flakes 

  DEREVIANKO, Kostiantyn; POVAROVA, Nataliya; DEREVIANKO, Nataliia (Technical University of Moldova, 2024)

  Relatively recently, a new type of raw material appeared in the food industry of Ukraine – amaranth seeds and various products of its processing. It has a rich chemical composition, high nutritional value, high biological ...
• 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 ...
• Rational current frequency for electric contact heating of minced meat products 

  BABANOVA, Olena; SHEVCHENKO, Andrii; PRASOL, Svitlana (Technical University of Moldova, 2024)

  Of the known methods of heating, electric contact heating (ECH) is effective. Low-frequency (LF) ECH is preferred over high-frequency (HF) because the generators required to produce HF require significant power consumption. ...
• Procedure for enriching wines with biologically active substances 

  BALANUTA, Anatol; SCUTARU, Iurie; SCLIFOS, Aliona; COVACI, Ecaterina; ZGARDAN, Dan; PATRAS, Antoanela (Technical University of Moldova, 2024)

  Biologically active substances play an essential role for the nutritional capacity of wines and have a beneficial effect on the health of the human body. In wine, the biologically active substances come from two main ...
• Pretreatment of soriz grains by soaking for use in the food industry 

  BULGARU, Viorica; POPOESCU, Liliana; MAZUR, Mihai; NETREBA, Natalia; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)

  Soryz grains are a cereal crop adapted to the climatic conditions specific to the Republic of Moldova. In addition to high productivity even in drought conditions, soryz has an appreciable chemical composition, especially ...
• Physical and chemical parameters of sea-buckthorn (Hippophae rhamnoides) berries pomace 

  DIANU, Irina; MACARI, Artur; BAERLE, Alexei; PINTEA, Adela Mariana; CUSMENCO, Tatiana; NETREBA, Natalia; SANDU, Iuliana (Technical University of Moldova, 2024)

  Valorization of by-products is a viable solution that contributes to cost savings and reduces negative environmental impacts. Large amounts of by-products are generated daily during the fruit processing. Sea-buckthorn ...
• Optimization of the microwave applicator 

  IVANOV, Leonid; TISLINSCAIA, Natalia; SAVCIUC, Evghenii; GIDEI, Igor; BALAN, Mihail; MELENCIUC, Mihail; VISANU, Vitali (Technical University of Moldova, 2024)

  The optimization of the operation of a microwave (MW) applicator partially filled with an absorbing medium aims to ensure uniform temperature distribution throughout the material layer. This is achieved by determining the ...
• Oils from kernels of various peach cultivars for the development of a craft technology 

  KOTLIAR, Yevhenii (Technical University of Moldova, 2024)

  The study provides a basis for a craft technology of producing oils from the kernels of stones of various peach cultivars harvested in the Odesa region and Moldova in 2020, 2021, and 2022. The most suitable cold pressing ...
• Methods of recovery of waste from the beer industry 

  VISANU, Ion; TARNA, Ruslan; TISLINSCAIA, Natalia; BALAN, Mihail; MELENCIUC, Mihail; VISANU, Vitali (Technical University of Moldova, 2024)

  The brewing industry, as part of the food and beverage sector, generates various types of waste during the production, packaging and distribution process. Current waste issues in this industry focus on efficient resource ...
• Investigations into the antioxidant capacity of honey used as an additive in synbiotic dairy products 

  CARTASEV, Anatoli; NEICOVCENA, Iulia; BARBAROS, Maria-Marcela; GRIJUC, Aliona (Technical University of Moldova, 2024)

  This study aimed to assess the impact of honey (sourced from Comrat, UTA Gagauzia, Moldova) on the antioxidant activity of yogurt containing the probiotics Streptococcus thermophilus CNMN-LB-50, CNMN-LB -51, and Lactobacillus ...
• Influence of sterilization modes on microbiological indicators of canned food 

  DZIUBA, Yaroslav; STEPANOVA, Tetiana; MISHAN, Daria (Technical University of Moldova, 2024)

  The work investigated the microbiological composition of raw materials with use cold and hot soaking mode before adding it to canned goods. It has been clarified the influence of sterilization regimes on the efficiency ...
• Influence of maceration time on bioactive compounds in orange wines from local grape varieties in 2023 

  SOLTAN, Ana; TARAN, Nicolae; MORARI, Boris (Technical University of Moldova, 2024)

  The production of orange wines from indigenous grape varieties has gained attention in recent years due to their elevated content of bioactive compounds. This study continues research conducted in 2022 [1], focusing on ...

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