Browsing 2024 by Issue Date

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  • 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 ...
  • 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 ...
  • Aspects of protein aggregation at the electroactivation of whey 
    PALADII, Irina; VRABIE, Elvira; BOLOGA, Mircea; VRABIE, Valeria; STEPURINA, Tatiana; POLICARPOV, Albert; SPRINCEAN, Catalina (Technical University of Moldova, 2024)
    The research on protein fractionation at the electroactivation of whey requires to understand the mechanisms of protein aggregation and the recovery of protein mineral concentrates (PMCs). Protein aggregation occurs upon ...
  • 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 ...
  • 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%, ...
  • Microbiological quality of by-products from the local oil and fat industry 
    BOISTEAN, Alina; RADU, Oxana; COVALIOV, Eugenia; NEGOITA, Catalina (Technical University of Moldova, 2024)
    In the Republic of Moldova, oilseed cakes and vegetable oils are significant in industrial production, though their use remains mostly limited to animal feed. One major challenge to wider adoption in food production is ...
  • 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, ...
  • Mineral and physical-chemical composition of bee pollen collected in the Republic of Moldova 
    COVALI, Anna; CHIRSANOVA, Aurica (Technical University of Moldova, 2024)
    The physico-chemical composition and techno-functional properties of bee pollen collected from three apiaries in the south of the Republic of Moldova, fruit of the year 2023, were evaluated. The mineral content shows ...
  • 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 ...
  • The comparative assessment of protein stability in white wines and the interference of proteins in the spectrophotometric determination of polyphenols 
    SCUTARU, Iurie; ZACUTELU, Anastasia (Technical University of Moldova, 2024)
    The presence of proteins in wine is associated with instability risks, often manifesting as spontaneous turbidity during storage and commercialization. Conventional methods for evaluating protein instability, such as thermal ...
  • Molecular technologies in wine-making 
    MITINA, Irina; ZGARDAN, Dan; GRAJDIERU, Cristina; MITIN, Valentin; STURZA, Rodica; RUBTOV, Silvia; BEHTA, Emilia (Technical University of Moldova, 2024)
    Essentially, wine production is a microbiological process where yeasts and bacteria play a decisive role. The microbes are present throughout the winemaking process. For example, Saccharomyces yeast convert grape sugars ...
  • Oenological characteristics of Feteasca Neagra and Rara Neagra grape varieties 
    ARSENI, Alexandra; CRUDU, Sorina; VLADEI, Natalia; NECULA, Larisa (Technical University of Moldova, 2024)
    Moldova, with its rich viticultural heritage, cultivates a variety of indigenous grape varieties that are central to its winemaking tradition. Understanding the procyanidin content in these local grapes can provide insights ...
  • Study of the influence of PH values on the antioxidant activity of berries extracts 
    DRAGANCEA, Veronica; GUREV, Angela; BULGARU, Viorica (Technical University of Moldova, 2024)
    The study of natural antioxidants and their use in the food industry is a current area of research. An undoubted interest in this field is shown by berries, which are rich in ascorbic acid (vitamin C), sugars, organic ...
  • Study on the capacity of yeast strains to form sulfur compounds during the fermentation process 
    SOLDATENCO, Olga; TARAN, Nicolae; ADAJUC, Victoria (Technical University of Moldova, 2024)
    The determination of sulfur compounds in wines fulfills multiple objectives with scientific and practical relevance in the wine industry. This process serves as an essential tool for controlling and ensuring the organoleptic ...
  • Optimization programs in feed production 
    VORONA, Nina; MAKARYNSKA, Alla (Technical University of Moldova, 2024)
    Feed production facilities manufacture feed products, such as compound feeds, proteinvitamin supplements (PVS), and premixes, in accordance with approved recipes and quality requirements, which are industry standards for ...
  • Influence of heat treatment on inactivation of polyphenol oxidase enzyme 
    CUSMENCO, Tatiana; DIANU, Irina; SANDU, Iuliana; MACARI, Artur; NETREBA, Natalia; BAERLE, Alexei (Technical University of Moldova, 2024)
    The object of the study is fruit purees obtained from the raspberry (R), strawberry (S), and aronia (A) fruits. Raw materials were washed, shredded, and homogenized separately in an electric blender. A comparative assessment ...
  • Analysis of lactic acid bacteria from Moldovan cheese "Brynza" using 16S rRNA 
    CARTASEV, Anatoli; BARBADOS, Maria-Marcela; NEICOVCENA, Iulia; NECRILOVA, Liudmila (Technical University of Moldova, 2024)
    In our study, we examined the microflora of Moldovan type of cheese “Brynza” using molecular biology techniques. To confirm the genus classification, we employed genus-specific PCR, which revealed that all isolates belonged ...

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