Browsing Facultatea Tehnologia Alimentelor by Title

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  • Principii tehnologice moderne de fabricare a produselor de panificație funcționale 
    BUDNEA, Argentina (Universitatea Tehnică a Moldovei, 2018)
    Teza constă în analiza produselor de panificație funcționale cu adaos de pastă de dovleac si cu adaos de făină de măcieș. Sarcinile si scopul acestui proiect de licență au determinat o structură, care include 3 capitole ...
  • Principles and modalities to diminish the influence of the cork taint on wine quality 
    STURZA, Rodica; COVACI, Catherine (Tehnica UTM, 2012)
    The cork taint is a major problem of the winemaking, with the significant economic damages, in which the main responsible is considered the cork. Essential component of this defect is considered the compound 2,4,6-tricloroanisol ...
  • Principles of vibroextraction and prospects of its application in food production industry 
    ZAVIALOV, Vladimir; MALEJIC, Ivan; BODROV, Viktor; MISYURA, Taras; ZAPOROZHETS, Yuliya; POPOVA, Nataliya; DEKANSKIY, Vadim (Tehnica UTM, 2012)
    In the present work, we present results of investigations of the intensifying action of low-frequency mechanical vibrations on the extraction process of desired components from vegetable raw materials under conditions of ...
  • Priorităţile uleiului de in 
    CANJA, Ana; COSTIŞ, Valentina (Tehnica UTM, 2013)
    În articolul dat e un studiu bibliografic efectua t la uleiul de in. Sunt date priorităţile uleiului de in faţă de cel de peşte. Studiul comparativ e bazat pe conţinutul de acizi graşi esentiali polinesaturati-omega 3 şi ...
  • Priority directions for agro-industrial waste processing 
    TURCAN, Iuliu (Universitatea Tehnică a Moldovei, 2021)
    One of the pressing problems in an agricultural economy is the problem of managing agro- industrial waste. Agro-industrial waste is the most bulky in the world, but also the most renewable. Every year the amount of this ...
  • Priority directions for the recovery of wine waste in the Republic of Moldova 
    STURZA, Rodica (Technical University of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Disposal of this waste creates environmental problems, such as groundwater and surface water pollution, the spread of disease vectors, and excessive oxygen consumption in soil and groundwater. Biodegradation of this waste ...
  • Probiotic properties of Lactobacillus acidophilus A2 of human origin 
    DENKOVA, Rositsa; DIMBAREVA, Donka; DENKOVA, Zapryana (Tehnica UTM, 2012)
    The strain Lactobacillus acidophilus A2 is of human origin. The resistance of its cells in model conditions of digestion - low values of pH (pH = 2) + pepsin, pH = 4.5 + pancreatin and pH = 7 + pancreatin and to different ...
  • The problem of lactose intolerance in children from the Republic of Moldova 
    SUHODOL, Natalia; COVALIOV, Eugenia; DESEATNICOVA, Olga; CAPCANARI, Tatiana; CHIRSANOVA, Aurica; BOIȘTEAN, Alina (Universitatea Tehnică a Moldovei, 2022)
    Lactase deficiency is associated with a decrease in the activity of the lactase enzyme, which breaks down the milk sugar lactose. The problem of lactose intolerance is especially relevant for children of the first years ...
  • PROCEEDINGS of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY–2018 
    Technical University of Moldova; Ministry of Education; Culture and Research of Moldova, Ministry of Agriculture; Regional Development and Environment of Moldova; Scientific-Practical Institute of Horticulture and Food Technologies of A.S.M. (Tehnica–Info, 2018)
  • Processes for the processing and recovery of waste from the beer industry 
    BEŞLIU, Alina; CHISELIȚA, Natalia; CHISELIȚA, Oleg; EFREMOVA, Nadejda; TOFAN, Elena; LOZAN, Ana (Universitatea Tehnică a Moldovei, 2021)
    Currently, the reuse of organic industrial waste in biotechnology for the production of biopreparations contributes to reducing the negative impact on the environment, reduces processing and production costs. Particular ...
  • Processing whey by vacuum evaporation 
    VUTCARIOVA, I.; SOLONARI, S.; BOLOGA, M. (Tehnica UTM, 2016)
    report deals task of preserve the original quality of the whey, this is possible by using vacuum evaporation. In this paper shows a diagram of the laboratory installation for vacuum thickening whey. The results show the ...
  • 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 ...
  • Procédé d'obtention de confiture de fruits à faible teneur en saccharose 
    PALADI, Daniela; CAPCANARI, Tatiana (Tehnica–Info, 2018)
  • Production de mouts de raisins sulfites pour les vins mousseux à l’appellation d’origine « Cricova » 
    BILICI, Constantin; PRIDA, Ivan; STURZA, Rodica (Tehnica UTM, 2018)
    Les travaux sont consacrés au développement et à la mise en œuvre de régimes technologiques pour la production, le stockage et l’utilisation de moûts de raisins sulfatés à des concentrations modérées en dioxyde de soufre ...
  • Production de mouts de raisins sulfites pour les vins mousseux à l’appellation d’origine «Cricova» 
    BILICI, Constantin; PRIDA, Ivan; STURZA, Rodica (Tehnica–Info, 2018)
    Les travaux sont consacrés au développement et à la mise en oeuvre de régimes technologiques pour la production, le stockage et l’utilisation de moûts de raisins sulfatés à des concentrations modérées en dioxyde de soufre ...
  • Production of natural low alcohol white chardonnay wine by using immobilized yeast 
    BĂLĂNUŢĂ, A.; SCUTARU, A. (Technical University of Moldova, 2014)
    This article presents results about production of Chardonnay low alcohol wines using Pro Restart 43® - immobilized yeasts, wild yeasts and EZFERM 44 - active dry yeast at the combined alcoholic fermentation processes.
  • Produse alimentare inovative 
    CHIRSANOVA, Aurica; REȘITCA, Vladislav; SIMINIUC, Rodica; SUHODOL, Natalia; POPOVICI, Cristina; DESEATNICOVA, Olga; CAPCANARI, Tatiana; GUTIUM, Olga; COVALIOV, Eugenia; GROSU, Carolina; PALADI, Daniela; MIJA, Nina; COȘCIUG, Lidia; CIUMAC, Jojr (Universitatea Tehnică a Moldovei, 2021)
    Monografia Produse alimentare inovative reunește mai multe studii științifice ample asupra unor subiecte complexe tratate detaliat, multilateral și exprimate prin studii bibliografice, date, cifre și rezultate ale cercetărilor ...
  • Produse de patiserie cu adaos de agenti de textură din pastă de dovleac 
    POPESCU, Adelina; SUHODOL, Natalia; DESEATNICOV, Olga (Tehnica UTM, 2017)
    În lucrare sunt prezentate preparate de cofetărie de post funcţionale cu adaos de pastă de dovleac, care vin să diversifice sortimentul produselor de patiserie şi să contribuie la eradicarea valorii nutritive a acestor ...
  • Produse funcţionale de cofetărie cu adaos de ovăz şi miere 
    GORIC, Maria (Universitatea Tehnică a Moldovei, 2019)
    Целью работы является разработка научных и технологических основ для получения качественных кондитерских изделий (маффинов) с функциональными добавками на основе овса и мёда.
  • Produse lactate fermantate uscate prin metoda de liofilizare 
    CARTAŞEV, Anatoli; COEV, Ghenadie (Tehnica UTM, 2013)
    Produsele lactate fermentate sînt solicitate de consumători, volumul de producere creşte, se perfecţionează tehnologiile şi utilajul de producere, în acelaşi moment produsele de acest tip sînt nerezistente la păstrare. ...

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