Browsing 2022 by Author "STURZA, Rodica"

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  • Analysis of consumer behaviour related to geriatric nutrition in the Republic of Moldova 
    RADU, Oxana; CAPCANARI, Tatiana; CHIRSANOVA, Aurica; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    Nutrition plays a preventive role and is considered a key component of the quality of life. The nutrition peculiarities of older persons include: eating strictly at the same time and limiting the amount of food intake, ...
  • Analysis of the elemental composition of Moldovan wines 
    STURZA, Rodica; BÎLICI, Constantin (Universitatea Tehnică a Moldovei, 2022)
    The increase in the competitiveness of wines from the Republic of Moldova is extremely current. In order to provide the domestic wine industry with a base on foreign markets, its production must reach an internationally ...
  • Chemical characterization of alginate-encapsulated plant extracts 
    POPESCU, Liliana; SORAN, Maria-Loredana; LUNG, Ildiko; OPRIŞ, Ocsana; KACSO, Irina; CIORÎŢĂ, Alexandra; GHENDOV-MOSANU, Aliona; MACARI, Artur; BARBAROȘ, Maria- Marcela; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    In this study, hydroethanolic extracts of three species of plants: basil (Ocimum basilicum), rosemary (Rosmarinus officinalis) and summer savory (Satureja hortensis) were encapsulated in sodium alginate using the drop ...
  • The development of the real-time PCR for detecting common foodborne pathogens 
    MITINA, Irina; MITIN, Valentin; STURZA, Rodica; ZGARDAN, Dan; BEHTA, Emilia; RUBTOVA, Silvia (Universitatea Tehnică a Moldovei, 2022)
    In this work, we describe the development and testing of the home-designed primers for Sybr Green I real-time PCR (Polymerase Chain Reaction) detection of some common foodborne pathogens: Listeria monocytogenes, Salmonella ...
  • Evaluation of antioxidant activity in vitro of donuts enriched with berry powder 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    Nowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat ...
  • The impact of antioxidants on the oxidative stability of some edible oils 
    POPOVICI, Violina; DRUTA, Raisa; SUBOTIN, Iurie; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    The present study aimed to investigate the effectiveness of the use of some antioxidants as inhibitors of some edible oils oxidation (grape seeds, walnuts and corn germ). Lipid oxidation is one of the major causes that ...
  • The influence of bioactive additives on the process of alcoholic fermentation of waste biomas 
    DUCA, Gheorghe; STURZA, Rodica; COVALIOVA, Olga; COVACI, Ecaterina; TAȘCA, Corina (Universitatea Tehnică a Moldovei, 2022)
    The quantity of agricultural waste has been rising rapidly all over the world, many studies has revealed that fruits and vegetables are the main source of bioactive compounds. Wastes from the agro-industrial sector, due ...
  • The molecular detection of brettanomyces wild yeast in raw wines 
    ZGARDAN, Dan; MITINA, Irina; MITIN, Valentin; STURZA, Rodica; BEHTA, Emilia; RUBTOVA, Silvia (Universitatea Tehnică a Moldovei, 2022)
    In this work, home-designed primers for detection of Brettanomyces in wine by Sybr Green I-based real-time PCR (Polymerase Chain Reaction) were developed. Primers were tested both in silico and in vitro. The primers were ...
  • Oxidative-reducing processes in winemaking 
    SCUTARU, Iurie; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    Oxidative-reducing processes are indispensable for the production, maturation and aging of wines. Some of them lead to the ennobling of wines, their stabilization, while others to the alteration, degradation of wines, to ...
  • 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 ...
  • The reduction of contamination of bakery products with bacillus subtilis 
    TURCULEȚ, Nadejda; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    The purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these ...
  • Retention of wine pollutants on chemically modified clays with dendrimers 
    HORTOLOMEU, Andreea; MIRILA, Diana-Carmen; DIDI, Mohamed Amine; STURZA, Rodica; SCUTARU, Yuri; NISTOR, Ileana-Denisa (Universitatea Tehnică a Moldovei, 2022)
    The purpose of this paper is to highlight the effect of chemically modified clays with dendrimers. The natural clay impregnated with dendrimers was used in several series of tests, with the aim of presenting their capacity ...
  • Understanding the barrier properties of clay-based food packaging. A contribution from computational modelling 
    SIMINEL, Nikita; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    Non-swelling clays have been used in traditional paper coating technologies for many years because these exert the least effect on the rheological properties of a formulate coating. However, recent work has demonstrated ...

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