Facultatea Tehnologia Alimentelor: Recent submissions

  • Quality indexes of spontaneous flora sourdough of different flours 
    SIMINIUC, R.; COŞCIUG, L.; RUBŢOV, S.; BALAN, I.; VIDRAŞCO, A. (Technical University of Moldova, 2014)
    Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological ...
  • Photometric color index of walnut oil 
    SANDULACHI, E.; TATAROV, P. (Technical University of Moldova, 2014)
    This article presents a bibliographic and experimental study of the quality of vegetable oils, including walnuts oil, using fluorescents spectra. Pigments are the most important cause of food color. Each pigment has an ...
  • Induction periods of walnut oil samples during the Rancimat measurement 
    SANDULACHI, E.; REŞITCA, V.; GURJUI, A.; COSTIS, V. (Technical University of Moldova, 2014)
    Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the ...
  • Reichert–meissl and polenske values in walnut oil 
    SANDULACHI, E.; POPESCU, L.; GURJUI, A.; COSTIS, V.; TĂRÎŢĂ, V. (Technical University of Moldova, 2014)
    During storage, walnut oil is extremely unstable. It is subject to physical and chemical changes with the accumulation on primary and secondary oxidation compounds. The present paper describes the fatty–acid composition ...
  • Low-temperature extraction of phospholipids from sunflower oil 
    ROMANOVSKA, T.; LEVCHUK, L. (Technical University of Moldova, 2014)
    Low-temperature extraction of phospholipids from sunflower oil by consistent implementation of hydration and freezing has been performed. Was detected that consistent implementation of hydration and freezing lets us fully ...
  • The influence of natural and synthetic antioxiadants on the oxidation stability of heat treated walnut oil (Juglans Regia L.) 
    POPOVICI, C.; ALEXE, P.; DMITRIEVA, E.; DESEATNICOVA, O. (Technical University of Moldova, 2014)
    This paper was executed within the framework of improving the quality and increasing the oxidative stability of walnut oil by introducing into it a natural extract of the walnut green husk and synthetic antioxidant ...
  • Some aspects of wine production with protected geographic indication and protected designation of origin in Republic of Moldova 
    OBADĂ, L.; RUSU, E.; CHISILI, M. (Technical University of Moldova, 2014)
    Producing wines with protected geographical indication (PGI) and protected designation of origin (PDO) has now become a criterion for assessing the level of development of the wine sector. In most countries with the secular ...
  • Development of a brewing technology with use of hop of the ukrainian selection 
    MELNIK, I.; CHEREDNYCHENKO, I. (Technical University of Moldova, 2014)
    Results of a research of influence of hop of the Ukrainian selection on indicators of finished beer are given in work. The main physico-chemical parameters of the Ukrainian hop are defined, the brewing technology with its ...
  • A new opportunity for disseminating food science and technology knowledge at national and EU-level 
    CROPOTOVA, J.; SCHLEINING, G. (Technical University of Moldova, 2014)
    This study focuses on an assessment of the future role of the ISEKI-Food Association (IFA) for educational, research and industrial food areas of the Republic of Moldova and on an understanding of the proposed opportunities ...
  • Study regarding the increase of meat preservation with minimize of nutrients losses 
    CONSTANTINESCU, G.; BUCULEI, A.; REBENCIUC, I. (Technical University of Moldova, 2014)
    The meat processing couldn't be realised without the direct involvement of its preservation industry, industry that uses nowadays different processes alone or combined for to realise first the meat preservation in the best ...
  • Hazard analysis and assessment – key process in food safety management. Case study: meat industry 
    CONSTANTINESCU, G.; BUCULEI, A.; REBENCIUC, I.; CONDREA, E. (Technical University of Moldova, 2014)
    Food safety is related to the presence of hazards of food origin in food products in the moment of consumption. As these hazards may occur in any stage of food chain, adequate control throughout this one is essential. Due ...
  • Certain features of electrophysical processing of whey 
    BOLOGA, M.; PALADII, I.; STEPURINA, T.; ILIASENCO, O.; BIRCA, A.; POLICARPOV, A.; VRABIE, V.; GONCEARUC, V.; SPRINCEAN, C.; VRABIE, E. (Tehnica UTM, 2016)
    The objects of study were three types of whey electrophysically processed under various regimes. The protein content of each type of whey influences the obtaining of protein-mineral concentrates with different solid shear, ...
  • Creep and relaxation properties of mixed starch and carrageenan gels 
    BULGARU, V.; CIUMAC, J. (Technical University of Moldova, 2014)
    The structural network of mixed starch and carrageenan gels with milk is made up of starches macromolecules and carrageenan casein complex, mixed gels with whey has a network of starch and carrageenan complexes with serum ...
  • The methodology of designing the new products with the functional purpose 
    MARDAR, M. R. (Technical University of Moldova, 2014)
    The methodology of designing the new products with the functional purpose has been offered. The developed complex of measures on working out of the enriched food products with the improved consumers’ properties will allow ...
  • Winemaking domain wasteless technologies application 
    BERNIC, M.; UZUN, V.; COȘMAN, S.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)
    The presented research brings an analysis of grape vines technological processing wastes nutritive and energetic value. It shows recommendation about optimal use of those to achieve a wasteless production process.
  • A new proffession on Moldova’s job market- sommelier 
    LUCA, N. (Technical University of Moldova, 2014)
    Sommelier is a multilateral concept, tightly connected with the wine culture, which enriches the HoReCa sector- the sector which offers a lot of work places, and the wine sector, traditionally the most powerful sector of ...
  • Using vegetal additives in the field of bakery 
    BOEŞTEAN, O.; GHENDOV–MOŞANU, A. (Technical University of Moldova, 2014)
    the researches has followed to obtain high quality products by using non–traditional vegetal material – fresh carrot and carrot powder. Surveys were effectuated in order to establish the technological characteristics and ...
  • Optimiziation of the quality of canned produce using high quality primary products with high biological value 
    LINDA, L.; CARAGIA, V.; FEODOROV, S.; SARANDI, T.; GORDEEVA, V.; ODOBESCU, L. (Technical University of Moldova, 2014)
    Carrots are a high value raw material, that has nutritional, as well as biological value. It also provides a way to correct human nutritional state and to improve one's immunity to disease. Lately, Vitamin A deficiency has ...
  • Drying – efficient method of peaches storage 
    BERNIC, M.; ŢISLINSCAIA, N.; ZAVIALOV, V.; VIŞANU, V.; BALAN, M.; MELENCIUC, M. (Tehnica UTM, 2016)
    The presented article contains an analysis of peaches culture, the nowadays situation and future tendencies. There are indicated the most known peaches species and their health benefits. We propose an alternative for the ...
  • Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare L.) 
    KOSTOVA, I.; DIMITROV, D.; IVANOVA, M.; VLASEVA, R.; DAMYANOVA, S.; IVANOVA, N.; STOYANOVA, A. (Technical University of Moldova, 2014)
    The possibility of using of the essential oil of oregano (Origanum vulgare L.) in dairy products has been studied. The composition, antimicrobial properties and its effect on the microorganisms of starter cultures for dairy ...

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