IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Smart Life Sciences and Technology for Sustainable Development by Title

Browsing Smart Life Sciences and Technology for Sustainable Development by Title

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  • The effect of brewer’s spent grain concentration on the degree of maturation of bread sourdough 
    TARNA, Ruslan; SAITAN, Olesea; RUBTOV, Silvia; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2023)
    The purpose of this research work is to study the microflora of sourdough obtained from white wheat flour and brewer’s spent grain, as well as to identify the optimal concentration of used raw materials for its further use ...
  • Effect of functional plant extract from grape seeds on the quality of boiled cream with milk 
    NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica; BOEȘTEAN, Olga (Technical University of Moldova, 2023)
    Cream semi-finished products usually limit the shelf life of cakes and pastries due to the susceptibility of the fat phase to oxidative processes and microbiological deterioration. The aim of the work was to use grape seed ...
  • The effect of using wine by-products in obtaining sweet preparations 
    SUHODOL, Natalia; DESEATNICOVA, Olga; REȘITCA, Vladislav; COVALIOV, Eugenia (Technical University of Moldova, 2023)
    The paper explores the possibility of using grape skin powder as an addition to the production of sweet dishes. Sweet dishes formulas with the addition of grape skin powder (0, 2.5, 5.0, 7.5 and 10.0% to total weight) have ...
  • Effectiveness of some unused alternative feed in poultry feeding 
    CAISÎN, Larisa; JEHAD, Al Khatib (Technical University of Moldova, 2023)
    The objective of the study was to determine the optimal level of introduction of the organic feed additive in the feed of broilers and to determine its effect on the productive performance, hematological parameters of farm ...
  • Evaluation of the physical and chemical indices of different ranges of honey 
    MARDARI, Tatiana (Technical University of Moldova, 2023)
    Following the research carried out on three varieties of honey, it was concluded that they fell within the organoleptic indicators for honey, namely by appearance, color, consistency, taste and smell. Laboratory research ...
  • Goat milk yogurt with improved properties 
    BULGARU, Viorica; POPESCU, Liliana (Technical University of Moldova, 2023)
    The aim of the work was to diversify the dairy products variety as well as consumer groups by obtaining lactose-free fermented dairy products from goat's milk through different hydrolysis processes. For the research, samples ...
  • The impact of berries on the evolution of yoghurt acidity 
    CUȘMENCO, Tatiana; MACARI, Artur; BULGARU, Viorica; NETREBA, Natalia; DIANU, Irina; SANDU, Iuliana (Technical University of Moldova, 2023)
    In recent times, yoghurt supplemented with fruits or berries has a higher antioxidant activity, the acid taste is mitigated, it has a richer nutritional value. Aronia (malic acid predominantes), raspberry and strawberry ...
  • Impact of pesticide residues in raw milk 
    MODVALA, Susana (Technical University of Moldova, 2023)
    Foreign substances, usually with a toxic effect, may be present in the contents of milk, and therefore in dairy products, which when added intentionally constitute adulteration of milk. Organochlorine pesticides, in ...
  • Impact of substrate adsorption behaviour for emerging pollutants in constructed wetlands 
    PRADOS, Yana (Technical University of Moldova, 2023)
    This research aims to investigate, evaluate, and compare the role of two different substrates, sand and perlite, within the waste products removal process regarding the adsorption capability of EPs, including ibuprofen ...
  • Increasing the productivity of the poultry cross hy-lan brown when using non-traditional feed additives in the diet 
    CAISÎN, Larisa; CARA, Ala (Technical University of Moldova, 2023)
    One of the available and effective ways to improve the fullness of poultry diets, is the use of biologically active additives that serve as an alternative to feed antibiotics, hormones, antioxidants and other additives ...
  • The influence of thermal processing on the goat milk antioxidant properties 
    BULGARU, Viorica; PUGACIOVA, Irina; BANU, Teodor (Technical University of Moldova, 2023)
    The purpose of this scientific paper is to identify how thermal treatment methods affect the antioxidant properties of goat milk. Goat milk samples were used for the research: whole, pasteurized, heat-treated UHT, powdered ...
  • The influence of thermal treatment on the chickpeas and lentils minerals content 
    GHENDOV-MOSANU, Aliona; MAZUR, Mihail; BULGARU, Viorica; CELAC, Valentin; STURZA, Rodica (Technical University of Moldova, 2023)
    The aim of this study was to investigate the influence of heat treatment (boiling) on the content of minerals in chickpeas and lentils. The content of minerals in the dried legumes and in their boiling water was determined. ...
  • Local cherry varieties in sustainable production, biodiversity preservation and rural development 
    VOKURKA, Aleš (Technical University of Moldova, 2023)
    In this paper we give the brief history of local sweet and sour cherry production in the territory of Croatia. We provide the overview of nine local varieties (two of them are sour cherry), including their pomological ...
  • Measuring the progress towards sustainability in the wine sector of the Republic of Moldova 
    DIACONU, Cristina (Technical University of Moldova, 2023)
    This research reviews the existing literature on circularity indicators in the wine industry with a particular focus on Life Cycle Assessment, carbon footprint, water footprint at different stages of the wine production ...
  • Modulation of the gut - brain axis using psychobiotics in neurodegenerative diseases 
    COCEAN, Ana-Maria; VODNAR, Dan Cristian (Technical University of Moldova, 2023)
    One of microbiome research's most challenging and divisive issues is the link between gut microbial metabolism and mental health. Understanding the therapeutic impact of gut bacteria on mental health is of ...
  • Mycotoxins in animal food 
    BIVOL, Ludmila (Technical University of Moldova, 2023)
    Mycotoxins are highly toxic substances that are produced by molds and can harm both animals and humans. These toxins can come either from animal products (milk, fermented cheeses, and so on) or from plants (cereals, herbs, ...
  • New trends in food industry - plant based meat substitutes 
    SCRIPNIC, Elena; CAISÎN, Larisa (Technical University of Moldova, 2023)
    According to the last results based on social questionnaires, the popularity of alternative meat is growing. If a few years ago the consumers were prejudiced against plant-based meat, now the consumers are ready to include ...
  • Novel integrated bioprocess system for producing organic acids from food by-products 
    BERNADETTE-EMOKE, Teleky; L. MITREA, Silvia-Amalia; D. PLĂMADĂ, Mihaela Stefana; PASCUTA, Lavinia; CALINOIU, Florina; KATALIN, Szabo; VARVARA, Anita; STEFANESCU, Bianca; COCEAN, Ana-Maria; MARTAU, Adrian Gheorghe; SIMON, Elemer; PLOSCA, Paula; ODOCHEANU, Răzvan; VODNAR, Dan Cristian (Technical University of Moldova, 2023)
    The aim of the current work proposed to utilize food by-products through an integrated process of solid-state (SsF) and submerged fermentation (SmF) with the purpose of obtaining the target compound itaconic acid (IA). ...
  • Nutraceutical advantages and limitations of V. paradoxa fruit pulp and Shea butter 
    OKAO, Moses (Technical University of Moldova, 2023)
    In this review, the fatty acid profile of Shea butter and the proximate analysis of Shea fruit pulp is analysed alongside similar products. Therein, attention is focused on how these chemical compositions differ and the ...
  • Optimization of the sulfuration process of wine products with potassium metabasulife at all technological steps 
    COVACI, Ecaterina; STURZA, Rodica; PRIDA, Ivan (Technical University of Moldova, 2023)
    Under laboratory conditions, a process for the sulfitation of wine products has been developed by reducing he risks of crystalline instability at all stages of their production, with the use of potassium sulfite solutions. ...

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