International Conference INTELLIGENT VALORISATION OF AGRO-INDUSTRIAL WASTES: Recent submissions

  • Exhausted waste of grape marc for an eficient Pb(II) biosorptive removal 
    UNGUREANU, Gabriela; CARA, Irina Gabriela; PATRAŞ, Antoanela (Universitatea Tehnică a Moldovei, 2021)
    The present study investigates the performance of an eco-friendly adsorbent derivate from raw grape marc of Merlot and Sauvignon Blanc (MR and SBR), respectively grape marc exhausted waste of the same grape varieties (ME ...
  • The detection of mycotoxigenic microorganisms in grape marc using Real-Time PCR 
    STURZA, Rodica; MITIN, Valentin; MITINA, Irina; ZGARDAN, Dan; BEHTA, Emilia (Universitatea Tehnică a Moldovei, 2021)
    Wine production generates a considerable amount of winemaking waste (grape marc). The rich content of bioactive substances in the composition of grape marc, derived from grape skin, remaining pulp, seeds and stems is makes ...
  • Biological effects of Merlot grape marc on germination and growth of Triticum aestivum sprouts 
    PĂDUREANU, Silvica; PATRAŞ, Antoanela (Universitatea Tehnică a Moldovei, 2021)
    In the present study, biological reactions of wheat’s seeds and sprouts are exposed to the impact of grape marc aqueous extracts (5% and 20%). The research objectives consisted in the study of the influence of grape marc ...
  • Use of brewers' spent grain in food production 
    ȘAITAN, Olesea; REȘITCA, Vladislav; GHENDOV-MOȘANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    Agro-industrial waste is the most abundant and renewable resource not only in the Republic of Moldova, but throughout the world. The accumulation of this biomass in huge quantities every year, leads to the deterioration ...
  • Study about the quality of some sweet pepper jam assortments 
    CONSTANTINESCU, Gabriela; BUCULEI, Amelia (Universitatea Tehnică a Moldovei, 2021)
    Jam is a product obtained by incorporating fruits / vegetables (whole or divided) intoa mass of concentrated, unglazed syrup. The raw material is fresh fruits or vegetables of thehighest quality, from a single species. ...
  • Valorisation of spent grain from brewing and malt whisky in food industry 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2021)
    All over the year 90 billion tonnes by-products from agro-food sector results, but those can be used as source of fibre, lipids, proteins or nutraceuticals. Reducing food waste has a positive environmental impact. From the ...
  • Color stability of yogurt with natural dye obtained from Safflower (Carthamus tinctorius L) 
    POPESCU, Liliana; GHENDOV-MOȘANU, Aliona; SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel (Universitatea Tehnică a Moldovei, 2021)
    Currently, there is a growing concern among consumers about the consumption of natural foods, because people aspire to a healthier lifestyle. Therefore, much interest has been given to safety food additives, namely natural ...
  • Use of chickpeas aquafaba in the technology of manufacturing vegetal sponge cake 
    MAZUR, Mihail; SANDULACHI, Elisaveta; PATRAS, Antoanela; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    The aquafaba is a viscous liquid from canned resulting from the cooking of the beans. Usually, it is not consumed and presents food waste. This ingredient contains an important source of soluble protein. In the Republic ...
  • The content of biologically active substances and antioxidant activity in pumpkin pomace of different varieties 
    GHENDOV-MOȘANU, Aliona; RAILEAN, Mariana; DESEATNICOVA, Olga; SUHODOL, Natalia; SOCACIU, Carmen; PINTEA, Adela; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2021)
    The correlation between nutrition and health is a problem that is currently being given special attention. Many of the diseases that make victims nowadays, have their origin in metabolic imbalances caused by nutritional ...
  • Physico-chemical characteristics of lipophilic extracts of rosehip (Rosa canina) and hawthorn (Crataegus) fruits 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    A lot of bioactive compounds can be found in local plant sources, including antioxidants, phenolic compounds, carotenoids, anthocyanins and tocopherols etc. Carotenoids are a class of pigments soluble in fats responsible ...
  • Valorisation of walnut septum polyphenols 
    SANDU, Iuliana; BAERLE, Alexei; TATAROV, Pavel; SCUTARU, Iurie; MACARI, Artur (Universitatea Tehnică a Moldovei, 2021)
    Republic of Moldova and Romania, in tandem, produce more than 50000- 60000 tons of walnuts annually. The walnut external shell and its internal septum make up 40- 50% and 3-5% of fruit’s mass. Correspondingly, at least ...
  • Influence of heat treatment on the yield of extraction of bioactive compounds in apple pomace 
    CEȘCO, Tatiana; STURZA, Rodica; ȚISLINSCAIA, Natalia; TURCULEȚ, Nadejda; GHENDOV-MOȘANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    Apples are one of the most consumed fruits in the world and are the main source of biologically active substances (polyphenols, pigments, organic acids, vitamins, minerals, pectin, dietary fibers, etc.) necessary for a ...
  • The using of hen eggshells powder at bread fabrication 
    PLATON, Nicoleta; ARUȘ, Vasilica-Alisa; GEORGESCU, Ana-Maria; NISTOR, Ileana-Denisa (Universitatea Tehnică a Moldovei, 2021)
    The present study focuses on chicken eggshells - derived components as a renewable resource. Chicken eggshells are industrial by-products that have been considered waste, hundreds of thousands of tons of chicken eggshells ...
  • Polyphenols extraction from blackthorn berries and their application in sunscreen formulation 
    OPRIŞ, Ocsana; SORAN, Maria-Loredana; LUNG, Ildiko; STEGARESCU, Adina; GUŢOIU, Simona; PODEA, Răzvan; PODEA, Paula; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    The cosmetic industry developed sunscreen products with plant extracts, the products being safe, widely accepted by consumers and also reducing the process of carcinogenesis. The aim of the current study was to obtain the ...
  • In situ lactic acid removal from a characteristic fermentation medium (yoghurt) preparation by its retention onto hydrotalcite-type anionic clay- statistical modelling 
    ARUŞ, Vasilica Alisa; PÂRVULESCU, Oana-Cristina; PLATON, Nicoleta; GEORGESCU, Ana-Maria; MUNTIANU, Gabriela; NISTOR, Ileana Denisa (Universitatea Tehnică a Moldovei, 2021)
    Anionic clays are natural or synthetic combinations of hydroxides with lamellar structure, having between layers spaces containing exchangeable anions and water molecules. Because hydrotalcites possess excellent properties, ...
  • 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 ...
  • Vinca minor and Chelidonium majus as reducing angents for Ag- MnO2 nanoparticle synthesis 
    CIORÎȚĂ, Alexandra; SUCIU, Maria; MACAVEI, Sergiu; KACSO, Irina; LUNG, Ildiko; SORAN, Maria-Loredana; PÂRVU, Marcel (Universitatea Tehnică a Moldovei, 2021)
    Medicinal plants play an important role in the so called “green chemistry” wave, where metal nanoparticles with high therapeutic properties are obtained. Material and methods. Three types of Ag-MnO2 nanoparticles (NPs) ...
  • In vitro evaluation of antioxidant activity of coffee parchment extracts 
    DIDI, Amel; MALTI, Nassima; AMEL, Medjdoub; HAFIDA, Merzouk; DIDI, Mohamed Amine (Universitatea Tehnică a Moldovei, 2021)
    The aim of our study is to enhance the ecological and economical value of coffee parchment as an industrial residue. Indeed, the coffee industry produces tons of residues and by-products of processing coffee berries and ...
  • The impact of the applied method on the content of antioxidants in spirulina, gluten-free products 
    GUREV, Angela; BANTEA-ZAGAREANU, Valentina; DRAGANCEA, Veronica; DODON, Adelina (Universitatea Tehnică a Moldovei, 2021)
    The aim of the research is to elaborate gluten-free bakery products with an increased functional and nutritional value through the contribution of phytonutrients derived from microalgae; as well as to determine the impact ...
  • Whey wasteless processing: electroactivation of whey with medium protein content 
    PALADII, Irina (Universitatea Tehnică a Moldovei, 2021)
    Milk primary processing allows the production of different types of dairy products and cheeses which results in large quantities of various secondary dairy products (whey, buttermilk, skimmed milk, caseinate, ultrafiltrate, ...

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