• 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 ...
• 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%, ...
• 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 ...
• Black and red currant pomace extracts – characterization and biosafety assessment using sustainable methods 

  ALEXA, Irina-Claudia; NICUTA, Daniela; GROSU, Luminita; FINARU, Adriana-Luminita (Technical University of Moldova, 2024)

  As part of our research, our team focused, on the one hand, on finding innovative solutions for the valorization of some by-products from the food industry [1] and, on the other hand, on the use of sustainable methods for ...
• Biopolymeric composition analysis of buckwheat husk 

  TKACHENKO, Anastasiia; SAHDIEIEVA, Olha; KRUSIR, Galyna (Technical University of Moldova, 2024)

  The aim of this study is to investigate the chemical composition of buckwheat husk to determine its suitability for reuse as a compost additive in the form of biochar. An important role in the production of biochar is ...
• Authentic breads of Ukraine 

  TKACHUK, Oksana; KOZHEVNIKOVA, Viktoriia; LEBEDENKO, Tetiana (Technical University of Moldova, 2024)

  Bakery products are an important daily source of energy for almost the entire population, providing up to 30-40% of the necessary energy, vegetable proteins, digestible carbohydrates, dietary fibers, vitamins B1, B2, PP ...
• Assessing food security through nutritional and sustainable quality metrics of food products 

  TURCANU, Dinu; RESITCA, Vladislav; CHIRSANOVA, Aurica; VIRLAN, Anna; SIMINIUC, Rodica (Technical University of Moldova, 2024)

  The aim of this study is to assess food products from the perspective of nutritional quality and sustainability, using metrics such as nutritional density (content of macronutrients, vitamins, and minerals) and ecological ...
• Apple pomace, a natural source of colourings and antioxidants for healthy jelly candies 

  PATRAS, Antoanela; ENACHE, Iuliana-Maria; CIURLA, Liliana (Technical University of Moldova, 2024)

  The present study tested the use of apple pomace extract (APE) in the production of jelly candies, following a simplified recipe, with a reduced number of ingredients. The phytochemical profile of the apple pomace ...
• Anthocyanin composition in grape skin: a comparative analysis of the Moldovan varieties Feteasca Neagra and Rara Neagra 

  COVALIOV, Eugenia; CAPCANARI, Tatiana; RESITCA, Vladislav; CHIRSANOVA, Aurica; RUSEVA, Olga (Technical University of Moldova, 2024)

  This study focuses on the anthocyanin composition of grape skin powder (GSP) derived from two grape varieties native to the Republic of Moldova: FeteascA NeagrA and RarA NeagrA. The analysis aimed to quantify and compare ...

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