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

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

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  • Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics 
    MACARI, A.; LUNGU, L.; CARABAJAC, E. (Tehnica–Info, 2018)
    This article represents an experimental and bibliographic scientific study of meat products for children nutrition with a low content of fat. With physical and chemical methods have been analyzed fat content in the raw ...
  • Spelt crisp bread - health food products 
    MARDAR, M.; ZNACHEK, R.; ZHYGUNOV, D.; MACARI, A.; USTENKO, I. (Tehnica–Info, 2018)
    The article deals with the role of nutrition on human health and the main lines of development of food production for health purpose. The urgency of the development of the enriched food products based on spelt grain is ...
  • Study of drying sugar sorghum process 
    BERNIC, Mircea; TISLINSCAIA, Natalia; VISANU, Ion; VISANU, Vitali; BALAN, Mihail (Tehnica–Info, 2018)
    This article presents the study of the kinetics of the process of convection drying and the application of microwaves of the sugar sorghum cultivated under the conditions of the Republic of Moldova. The kinetics of the ...
  • The study of walnut oil (Juglans Regia L.) oxidative stabilization by saturated fatty acids 
    RADU, Oxana (Tehnica–Info, 2018)
    Walnut oil (Juglans regia L.) is a local lipid product rich in ω3 and ω6 polyunsaturated fatty acids, which are extremely subjected to oxidation. The mix of walnut oil with solid vegetable fats can stabilize the system. ...
  • Supercritical carbon dioxide extraction of lycopene from industrial tomato waste 
    POPOVICI, Cristina; MIGALATIEV, Olga; GACEU, Liviu; GOLUBI, Roman; CARAGIA, Vavil (Tehnica–Info, 2018)
    Cultivation of tomatos is an important agro-economic activity in the European Union (EU). Tomato processing industry entails the generation of large volumes of organic waste in the form of tomato seeds and skin. The tomato ...
  • Techniques analytiques pour établir l'authenticité des vins 
    STURZA, Rodica; BILICI, Constantin (Tehnica–Info, 2018)
  • Technology development for production of red dry wines with advanced content of biological active compounds 
    TARAN, Nicolae; SOLDATENCO, Eugenia; SOLDATENCO, Olga; BOSTAN, Victor; CHIOSA, Nicolae; VASIUCOVICI, Svetlana; MORARI, Boris; CICHIR, Liudmila (Tehnica–Info, 2018)
    In the article the results regarding the content of biological active compounds (BAC) in different red dry wines obtained at “Purcari Winery” were presented. The dynamic of BAC evaluation during the maturation of Cabernet ...
  • 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 ...
  • Toxic influence of environmental pollutants on green leafy vegetables 
    OPRIS, Ocsana; SORAN, Maria-Loredana; LUNG, Ildiko; CIORITA, Alexandra; COPOLOVICI, Lucian (Tehnica UTM, 2018)
    The influence of environmental stress factors on both crop and wild plants of nutritional value represents a very important research topic. Continuously worldwide use of drugs is conducting to significant pollution of the ...
  • Traçabilité des vins naturels issus de variétés locales 
    COVACI, Ecaterina; MOGA, Georgeta; FURTUNA-VLADEI, Natalia (Tehnica–Info, 2018)
  • 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 ...
  • UHF dryers with longitudinal interaction 
    IVANOV, Leonid; MELENCIUC, Mihail; GIDEI, Igor; CARTOFEANU, Vasile (Tehnica–Info, 2018)
    Basing on the analysis of differential equations system using partial derivatives proposed by A. V. Lykov, one proposes the calculation of soft regime dryers, using temperatures lower than boiling one. For a rational take ...
  • Ultrasons dans le traitement des aliments. 
    VINATORU, Mircea; MASON, Timothy J. (Tehnica UTM, 2018)
    Basée sur le livre récent Ultrasound in Food Processing dans lequel nous avons écrit un chapitre, la conférence présentera brièvement les chapitres du livre en commençant par les principes de base de l’ultrason, pour ...
  • 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 ...
  • Utilisation des extraits et des tourteaux de dechets de tomates dans l'industrie alimentaire. 
    MIGALATIEV, Olga (Tehnica UTM, 2018)
    En République de Moldova, à l’échelle industrielle, sont fabriqués : jus, purée et pâte, concentré, ketchup et autres sauces à base de tomates. La production de ces produits génère une grande quantité de déchets biodégradables ...
  • Variation of the amino acid content in mineral protein concentrates at electrophysical processing of whey 
    VRABIE, Valeria; BOLOGA, Mircea; PALADII, Irina; STEPURINA, Tatiana; POLICARPOV, Albert; GONCEARUC, Valeriu; SPRINCEAN, Catalina; VRABIE, Elvira (Tehnica UTM, 2018)
    The main objective is the investigation of the content of the total, essential and non-essential amino acids in the protein-mineral concentrates in different processing regimes with variations of electric parameters at ...
  • 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 ...

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