IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Conferinţa "Modern technologies, in the food industry" – 2018 by Issue Date

Browsing Conferinţa "Modern technologies, in the food industry" – 2018 by Issue Date

Sort by: Order: Results:

  • Farine : production, variétés et nutrition 
    VIZIREANU, Camelia; ISTRATI, Daniela Ionela; PRICOP, Eugenia; CONSTANTIN, Oana Emilia; DIMA, Felicia (Tehnica UTM, 2018)
    La farine est le produit obtenu par broyage de l'endosperme de grains de céréales non cuits, généralement des grains de blé. Bien que la plupart des farines proviennent de céréales telles que le blé, l'orge ou le seigle, ...
  • Multivariate spectroscopy analysis for calssification of moldavian matured wine distillates 
    KHODASEVICH, Michail; SCORBANOV, Elena; CAMBUR, Elena; GAINA, Boris; DEGTУAR, Natalу (Tehnica UTM, 2018)
    It was demonstrated one of the possible ways for solving the authenticity problem of matured wine distillates. Using as a reference spectral information about wine distillates of transmission spectra, angular dependence ...
  • Influences to different extents on the quality of the finished product of sparkling white wines 
    TARAN, Nicolae; SOLDATENCO, Olga; SOLDATENCO, Eugenia; ROSCA, Oleg (Tehnica UTM, 2018)
    Currently winemaking sector highlighted the necessity of investigating and promotion of the grape varieties of new selection and classic european varieties to produce high quality sparkling wines. Therefore, it was necessary ...
  • Évaluation du statut nutritionnel chez les jeunes 
    CIOBANU, Elena; CROITORU, Catalina; BOUR, Cristina; SURDU, Aliona (Tehnica UTM, 2018)
    L'évaluation de l'état nutritionnel de la population est une méthode essentielle pour identifier les problèmes de santé. La malnutrition et l'obésité sont des exemples de problèmes nutritionnels graves, mais c'est aussi ...
  • Processus d'oxydation avancees utilises pour la retention des colorants alimentaires 
    MIRILA, Diana-Carmen; NISTOR, Ileana-Denisa (Tehnica UTM, 2018)
    Dans ce travail nous avons étudiés des possibilités de décomposition de certains colorants alimentaires considérés dans notre étude comme polluants. Nous avons choisi à étudier, les procédés d’oxydation avancé de certains ...
  • Food allergens – a challenge for the food industry 
    CUCU, Tatiana (Tehnica UTM, 2018)
    Food allergy represents an important food safety issue and the only effective treatment is the complete removal of the allergen from diet. However, food formulation are becoming more complex which means that foods may be ...
  • Particularités de la vinification de vins rosés 
    CHIORU, Ana (Tehnica UTM, 2018)
    La couleur est l’un des critères fondamentaux d’appréciation d’un vin rosé. Comme le rappelle VIVAS (1999) dans son ouvrage sur les oxydations dans les moûts, l’exposition prolongée à l’air se traduit par un brunissement ...
  • Rétention de polluants sur des matrices à base d’argile anionique dans les eaux usées de l'industrie alimentaire pour réhabilitation environnementale 
    PIRVAN, Madalina- Stefania; MIRILA, Diana-Carmen; PIRAULT-ROY, Laurance; BRAHMI, Rachid; DIDI, Mohamed Amine; NISTOR, Ileana-Denisa (Tehnica UTM, 2018)
    In this work, we studied the retention of pollutants on anionic clays. The pollutant can result from different industries with a very high priority in food industry, hospital wastewater and others. Within our team, we have ...
  • Transfers des mycotoxines de fusarium de la malte au mout de la biere. 
    PASCARI, Xenia; MARIN, Sonia; RAMOS, Antonio J.; SANCHIS, Vicente (Tehnica UTM, 2018)
    Les céréales sont une des matières premières plus utilisés dans l`industrie alimentaire. Une contamination par les moisissures filamenteuses peut se produire soit dans le champ soit pendant le stockage qui pourrait dériver ...
  • Effect of osmotic concentration on the colour and chemical characteristics of some fruits 
    LEAHU, Ana; GHINEA, Cristina; URSACHI, Florin Vasile (Tehnica UTM, 2018)
    Osmotic dehydration is the pre-treatment method of preservation the fruit and vegetable to increase its shelf-life in which these are immersed in concentrated salt or sugar solutions. The effect of an osmotic dehydration ...
  • Honey adulteration detection using instrumental techniques 
    OROIAN, Mircea; ROPCIUC, Sorina; DRANCA, Florina (Tehnica UTM, 2018)
    Honey adulteration has three perspectives: public health (represented by the presence of uncontrolled ingredients which may affect the human body), legislation (the EU laws forbid the addition of any substances in honey) ...
  • Composting of fruits and vegetable wastes: physico-chemical and microbiological analyses 
    GHINEA, Cristina; LEAHU, Ana; URSACHI, Florin Vasile; LOBIUC, Andrei (Tehnica UTM, 2018)
    In this paper, food waste like fruits (apple, banana, orange and kiwi peels) and vegetables (cabbage leaves, potato and carrot peels) were composted at laboratory level. Three samples with different composition were ...
  • Vitamine C – miracles inconnus. 
    CHIABURU, Victoria; CIOBANU, Elena (Tehnica UTM, 2018)
    La vitamine C est une vitamine hydrosoluble sensible à la chaleur et à la lumière jouant un rôle important dans le métabolisme de l'être humain et de nombreux autres mammifères. Contrairement aux animaux, l’homme ne peut ...
  • The influence of food coatings on the microbiological state of walnut kernel 
    BOISTEAN, Alina (Tehnica–Info, 2018)
    Walnuts (Juglans regia L.) are widespread throughout the world. This paper compares the effect of food-based coatings based on serum protein and gelatinous isolate on the microbiological state of the nut kernels surface. ...
  • Le sechage des poires sous une atmosphere modifiee de CO2 
    TISLINSCAIA, Natalia; BERNIC, Mircea; MELENCIUC, Mihail; RADUCAN, Marcel; VISANU, Vitali; BALAN, Mihail (Tehnica–Info, 2018)
    Le méthode de séchage sous une atmosphère modifiée par un gaz, c’est une relativement nouvelle méthode, qui permet au producteur de minimaliser l’influence indésirable de l’oxygène sur le produit en diminuant l’effet ...
  • Contribution of Eastern European countries to the world information process in the field of food science 
    DICUSAR, Galina; NETREBA, Natalia; BOESTEAN, Olga (Tehnica–Info, 2018)
  • Total carotenoid content of local berries lipophilic extracts 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona; ROSCA, I.; SORAN, L.; LUNG, I.; OPRIS, O. (Tehnica–Info, 2018)
    Carotenoids represent a class of compounds that have colouring power, health benefit, antioxidant capacity, and antiobesity effect. In order to analyze the carotenoid content of local berries were performed extractions in ...
  • Use of berries to reduce the contamination of bakery products 
    STURZA, Rodica; GHENDOV-MOSANU, Aliona; SANDULACHI, Elisaveta; BALAN, Greta; COJOCARI, Daniela (Tehnica–Info, 2018)
    In recent times, wheat flour bakery products have been increasingly affected by Mesentericus disease (bread ropiness), which is a serious problem for bakeries. This problem is generated by a relatively heterogeneous microbial ...

Search DSpace


Browse

My Account