Facultatea Tehnologia Alimentelor: Recent submissions

  • The composition of amino acids in the light and dark brewer’s spent grain as a food fortification ingredient 
    SAITAN, Olesea; TARNA, Ruslan; CODINA, Georgiana Gabriela; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)
    The objective of this study is to determine the quantitative and qualitative composition of amino acids in light and dark brewer's spent grain. For the research, the spent grain was dried using a convection method to a ...
  • Technological and ingredient features of food product development in Ukraine 
    PYLYPENKO, Liudmyla; VERKHIVKER, Yakov; KILIMENCHUK, Оlena; MYROSHNICHENKO, Olena (Technical University of Moldova, 2024)
    The war in Ukraine, which has been going on for over 2,5 years, requires not only a change in the organization of nutrition for the participants in the conflict, temporarily displaced children and adults, but also the ...
  • Sustainable utilization of oilseed industry waste for functional food products 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; NEGOITA, Catalina (Technical University of Moldova, 2024)
    This study addresses the sustainable valorization of waste from the oilseed industry and the development of widely accessible functional food products tailored to the specific needs of the Republic of Moldova's population. ...
  • Sous-vide cooking and its effects on antioxidant-rich vegetables 
    RADU, Oxana; BOISTEAN, Alina (Technical University of Moldova, 2024)
    The research aims to study optimal conditions for processing plant-based foods using the sous-vide technique, a vacuum -sealed cooking method performed at relatively low and constant temperatures. While sous-vide is typically ...
  • Sensory characteristics of the mead obtained from polyflora honey 
    CHIRSANOVA, Aurica; COVALI, Anna (Technical University of Moldova, 2024)
    The aim of this work was to analyze the physico-chemical and sensory properties of mead produced with immobilized cells of Saccharomyces cerevisiae strain QA23, as well as the use of the spontaneous flora of polyflora ...
  • Properties of antioxidants extracted by non-conventional methods from jostaberry grown in Moldova 
    BULGARU, Viorica; GUREV, Angela; SMEREA, Olga; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)
    This research aimed to evaluate the quantitative profile and antioxidant activity (AA) of the biologically active compounds (BAC), the color parameters of the extracts obtained from frozen (FJ), freeze-dried (FDJ) and ...
  • Physico-chemical and sensory changes in bread fortified with red wine 
    CHIORU, Ana; CHIRSANOVA, Aurica; ZACUTELU, Marcel; BOISTEAN, Alina (Technical University of Moldova, 2024)
    The Republic of Moldova is renowned for its rich tradition in winemaking, a cultural and economic pillar of the country. About 200 thousand people work in this branch, wine production constituting 25% of the total volume ...
  • Perspective ways to improve the process and equipment for the production of fermented drinks based on tea mushroom 
    DIATEL, Oleh; UDODOV, Serhii (Technical University of Moldova, 2024)
    The producing of the fermented drink such as Kombucha is a natural process based on the fermentation of a sugar solution based on tea with the help of a special fungus (a symbiotic culture of alcoholic yeast and ...
  • Oilcrop pomace as a source of vegetable protein 
    SERGHEEVA, Elena; NETREBA, Natalia; SAVCENCO, Alexandra (Technical University of Moldova, 2024)
    Scientists predict that the demand for animal proteins will double in the next 25 years. The availabilit y of animal proteins is becoming increasingly problematic due to factors such as pollution, climate change, high ...
  • Nutritional evaluation of Kadota species figs cultivated in the Republic of Moldova 
    PALADI, Daniela; MIJA, Nina (Technical University of Moldova, 2024)
    Figs are beneficial for a healthy diet for several reasons like aids digestion and maintains gut health; contains antioxidants that protect cells from oxidative stress; they are a good source of B vitamins, K and minerals ...
  • Nutritional and sensory qualities of Ptasie Mleczko (Bird's Milk) confectionery with grape skin powder 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; RESITCA, Vladislav; SUHODOL, Natalia; RADU, Oxana; RUSEVA, Olga (Technical University of Moldova, 2024)
    The primary aim of the research was to evaluate the bioactive potential of grape skins from native varieties Feteasca Neagra (FN) and Rara Neagra (RN), and to investigate the feasibility of utilizing these grape skins by ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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, ...
  • 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 ...
  • 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 ...

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