Browsing by Subject "grape pomace"

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  • Approches for honey-based functional foods obtention 
    ALEXA, Irina-Claudia; SUCEVEANU, Elena-Mirela; GROSU, Luminiţa; PATRICIU, Oana-Irina; IFRIM, Irina-Loredana; FÎNARU, Adriana-Luminiţa (Universitatea Tehnică a Moldovei, 2021)
    Consumer’s growing interest in natural products has encouraged many studies for finding new ingredients applications for functional foods which are characterized by offering various health benefits, as well as nutritional ...
  • Assessment of grape pomace phenolic composition and anthocyanin profile 
    FILIMON, Vasile Răzvan (Technical University of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Grape pomace is the major solid by-product generated during winemaking process, representing a current environmental problem, its reintroduction into the food technology circuit being among the main objectives of sustainable ...
  • Fortificarea viabilităţii şi a indicilor de creştere a puietului de cosaş (Ctenopharyngodon idella) prin utilizarea tescovinei de struguri şi a bioproduselor levuriene 
    USATÎI, M.; DADU, Ana; USATÎI, Agafia; CHISELIȚA, Natalia (Universitatea Agrară de Stat din Moldova, 2013)
    The purpose of our researches was to develop a cheap feed recipe for improving the bio-productive indices of juvenile phytophagous fishes. The experiments were performed on a total of 160 larvae of grass carp (Ctenopharyngodon ...
  • Grape pomace as a filler in wine vinegar fermentation 
    BOIŞTEAN, Alina (Institutul de Microbiologie şi Biotehnologie, Republica Moldova, 2021)
    Based on the results obtained during the study, we can conclude that the use of pomace has a positive effect on the rate of fermentation, and thereby reduces the time of obtaining wine vinegar. This is due to an increase ...
  • Grape pomace extraction efficiency investigation in subcritical water environment 
    SUKMANOV, V.; BESSARAB, O.; PETROVA, Y.; BIRCA, A.; GOLUBEV, A.; LAGOVSKIY, I. (Technical University of Moldova, 2014)
    The article presents the dry matter yield experimental studies results in the subcritical water grape pomace extraction of. Extraction was performed under a temperature range of T 100°C ÷ 160°C, pressure P = 12 MPa, exposure ...
  • Harnessing grape pomace: nutritional aspects, recovery and extraction techniques for health benefits 
    RUSEVA, Olga; COVALIOV, Eugenia; RESITCA, Vladislav; DESEATNICOVA, Olga; CAPCANARI, Tatiana; SUHODOL, Natalia (Technical University of Moldova, 2024)
    Nowadays, grapes represent the third most widely cultivated horticulture crop in the world. For the Republic of Moldova, grapes have been recognized as the most culturally important crop. About 70% of the total production ...
  • Influence of parameters of subcritical water extraction over yield of target components from grape pomace 
    SUKMANOV, V.; PETROVA, Y.; GACEU, L.; BIRCA, A.; ZAVIALOV, V.; POPOVICI, C. (Transilvania University Press, 2016)
    The influence of parameters of extraction process of grape pomace (GP) by subcritical water (SCW) has been researched, the antioxidant activity of these extracts has been analyzed, the parameters of the process, ensuring ...
  • Methodologies for capitalizing on wine by-products and their role in environmental protection 
    BORTA, Ana-Maria (Universitatea Tehnică a Moldovei, 2022)
    Climate change, environmental degradation, and biodiversity loss have driven Europe to alter its industrial system away from a fossil-based and linear economy and toward a biodiversitybased circular economy paradigm. Because ...
  • NRF2 overexpression and reduced p65 expression in intestinal mucosa of pigs exposed to black grape pomace powder 
    PROCA, Andrei Claudiu; SOLCAN, Carmen (Technical University of Moldova, 2023)
    Grape and berry polyphenols have antioxidant effect through their ability to rapidly reduce reactive oxygen or nitrogen species (ROS/RNS), which are produced in high amounts during the inflammatory phase of chronic ...
  • Optimizing food processing technologies in the context of the circular bioeconomy and climate change, biooptehpas 
    COVACI, Ecaterina; BOTEZATU, Nadejda (Romanian Inventors Forum, 2024)
    Research has shown that grape pomace is a rich source of extractable phenolic antioxidants (polyphenols, especially flavonols, tannins), trace elements, non-fermentable sugars, pigments and other compounds with functional ...
  • An overview of wine waste valorisation in the Republic of Moldova 
    RUSEVA, Olga; COVALIOV, Eugenia; DESEATNICOVA, Olga; REŞITCA, Vladislav; SUHODOL, Natalia (Ştefan cel Mare University, Suceava, 2023)
    In Republic of Moldova, wide researches are done concerning the posibility of valorisation of wine waste. On one hand, the majority part of the studies are based on the extraction of biologicaly active compounds in order ...
  • Perspective directions for the recovery of wine waste in the Republic of Moldova 
    GAINA, Boris; STURZA, Rodica; BORTA, Ana-Maria (Universitatea Tehnică a Moldovei, 2022)
    The management of grape pomace waste represents an important environmental issue. On the other hand, grape pomace as a by-product of wine production represents a valuable source of important nutrients. But for the valorisation ...
  • Priority directions for the recovery of wine waste in the Republic of Moldova 
    STURZA, Rodica (Technical University of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Disposal of this waste creates environmental problems, such as groundwater and surface water pollution, the spread of disease vectors, and excessive oxygen consumption in soil and groundwater. Biodegradation of this waste ...
  • Procedeu de obținere a polifenolilor din tescovină de struguri 
    GHENDOV-MOȘANU, Aliona; STURZA, Andrei; PATRAȘ, Antoanela (Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova (AGEPI), 2015)
    Invenția se referă la industria farmaceutică și alimentară și poate fi utilizată pentru obținerea polifenolilor din tescovină de struguri. Procedeul, conform invenției, constă în aceea că tescovina umedă se tratează cu ...
  • Profilul mineral al pielițelor de struguri din diferite soiuri 
    RUSEVA, Olga; DESEATNICOVA, Olga; REȘITCA, Vladislav; SUHODOL, Natalia; COVALIOV, Eugenia (Universitatea de Stat "Bogdan Petriceicu Hasdeu", Cahul, 2024)
    Republica Moldova este o țară în care industria vinului ocupă unul dintre locurile principale. Industria de vinificație produce reziduuri solide, cum ar fi tescovina de struguri (60% din totalul subproduselor), care este ...
  • Valorificarea potențială a deșeurilor agroindustriale în Republica Moldova 
    URSU, Mihaela (Universitatea Tehnică a Moldovei, 2022)
    Strugurii recoltați la nivel mondial sunt utilizați în vinificație, iar odată cu dezvoltatea acestei industrii crește și volumul de subproduse însoțite, cum ar fi tescovină de struguri, semințe, etc. Aceste produse sunt ...
  • Valorization of grape pomace by fertilization 
    VISANU, Vitali (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Pomace is the by-product of pressing grapes and sweet or fermented musts, the composition includes: bunches, skins, seeds and residues of must or wine not extracted during pressing. The vine annually extracts significant ...

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