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Browsing 2024 by Issue Date

Browsing 2024 by Issue Date

Now showing items 1-20 of 103

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 ...
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 ...
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 ...
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 ...
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 ...
Modification of the surface properties of alumosilicates by grafting molecules carrying several active functional groups

NISTOR, Ileana-Denisa; MIRILA, Diana-Carmen; FEDEF, Florin; STURZA, Rodica (Technical University of Moldova, 2024)

The presence of pollutants in the environment, food, drinking water and other compounds in direct or indirect contact with humans, fauna and flora constitutes a major problem. The capture and/or decomposition of pollutants ...
Molecular polymorphism of Brettanomyces bruxellensis isolated from Moldovan wine

GRAJDIERU, Cristina; ZGARDAN, Dan; MITINA, Irina; MITIN, Valentin; STURZA, Rodica; RUBTOV, Silvia; BEHTA, Emilia (Technical University of Moldova, 2024)

Brettanomyces bruxellensis yeasts are common wine spoilage agents able to produce volatile phenol compounds. The substances are responsible for the specific off-odors regarded as olfactory defects in wines. Therefore, B. ...
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 ...
Studies on the use of clay-based nanomaterials in the processes of contaminated environments neutralization with pollutants from military industry

DIACONESCU (DOROFTEI), Raluca Florenta; MIRILA, Diana-Carmen; GEORGESCU, Ana-Maria; ROSU, Ana-Maria; NISTOR, Ileana-Denisa (Technical University of Moldova, 2024)

Modern military explosives are generally aromatic compounds containing nitrogen. These are the most used in military operations and terrorism, being widely used in the composition of artillery or aviation munitions worldwide. ...
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 ...
Potential of phenolic substances in Rara Neagra and Malbec Red grapes from Purcari vineyard

SCUTARU, Iurie; SCLIFOS, Aliona; CEBOTARENCO, Diana (Technical University of Moldova, 2024)

To evaluate the phenolic potential of Malbec and Rara NeagrA grapes, extracts were prepared from the separated skins and seeds of berries, harvested at different times, with a difference of 25 days. Total and group phenolic ...
Rationale for the development of the design and manufacturing technology of flexible consumer packaging for coffee beans

DOLOMAKIN, Yurii; BABANOVA, Olena (Technical University of Moldova, 2024)

The purpose of this study is to develop the design and manufacturing technology for a 500 gram coffee packaging. To achieve this goal, we set ourselves the following tasks: to analyze the coffee packaging market, to study ...
Process of hop particle precipitation in combined wort brew machine

CHEPELIUK, Oleksandr; UDODOV, Sergiy; CHEPELIUK, Olena (Technical University of Moldova, 2024)

The precipitation of hop particles occurs during the slow rotational motion of the wort in the apparatus. To calculate the area of sediment accumulation, we used the results of the well-known problem solved by U.T. Bedevadt ...
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 ...
Ultrasound and microwave assisted extraction of bioactive compounds from sea-buckthorn pomace

DIANU, Irina; MACARI, Artur; BAERLE, Alexei; MARDAR, Maryna (Technical University of Moldova, 2024)

The aim of the study is to establish the optimal conditions for BAC extraction using ultrasound and microwave-assisted methods, as well as to analyze and to determine the optimal yield of BAC extracts obtained from powdered ...
The potential of the local grape variety Negru de Causeni for producing dry red wines with increased bioactive substance content

MORARI, Boris; TARAN, Nicolae; GROSU, Olga; GLAVAN, Pavel; SANDU, Vasile (Technical University of Moldova, 2024)

In the competitive wine market, it is essential to focus on indigenous grape varieties, which must be valued across different market niches [1]. The Negru de Causeni variety is increasingly recognized for its potential to ...
Use of natural brown dye from walnuts in sweets with functional properties

SANDU, Iuliana; NETREBA, Natalia; BAERLE, Alexei; CUSMENCO, Tatiana; DIANU, Irina (Technical University of Moldova, 2024)

Sweets with synthetic dyes have a negative impact on a health, so, according to actual European policies, it is necessary to replace them with inoffensive natural dyes. A good source for obtaining of the natural brown dye ...
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 ...

Now showing items 1-20 of 103

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