Browsing Facultatea Tehnologia Alimentelor by Title

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  • Prospects of using walnut oil cake in food industry 
    GROSU, Carolina; BOAGHI, Eugenia; PALADI, Daniela; DESEATNICOVA, Olga; REŞITCA, Vladislav (Tehnica UTM, 2012)
    The walnut is an extraordinary culture, profitable and useful from all points of view. From the economic point of view, there is no doubt that the walnut is a profitable culture: all its “anatomic” parts can be used: first ...
  • Protection's technology of contamination of river's waters with animal blood 
    VLADIMIROV, Lyubomir (Tehnica UTM, 2012)
    This paper presents a technology for utilization of animal blood, which is waste product in slaughter industry. By this technology blood-and-milk fodder concentrate with high protein amino acid content is obtained. The ...
  • Protecţia lipidelor nucilor cu compoziţii comestibile biopolimerice 
    PATERIUC, Victoria (Universitatea Tehnică a Moldovei, 2020)
    Scopul tezei: determinarea metodelor de acoperire a nucilor cu compoziții comestibile biopolimerice, cu protecția lipidelor din nuci. Studierea procesului de extracție a coloranților și a substanțelor fenolice din peliculă. ...
  • Protein supplements based on soy, flax seeds and dry milk serum 
    SHAPOVALENKO, O.I.; IANIUK, T.I.; GANZENKO, V.V.; KOSULYA, I.V. (Tehnica UTM, 2012)
    The shortage of digestive protein – is an urgent problem not only in animal agriculture, but also in formula feed and grain-processing industry, which due to the protein shortage can’t produce feeding-stuff that is ...
  • Provocări şi tendinţe în dezvoltarea produselor fără gluten 
    SIMINIUC, Rodica; ŢURCANU, Dinu (Universitatea Tehnică a Moldovei, 2023)
    În lucrare sunt elucidate particularitățile, provocările și carențele nutriționale ale regimului fără gluten, dar și deficiențele nutriționale ale persoanelor care urmează o dietă fără gluten; factorii de influență ...
  • Provocări şi tendinţe în dezvoltarea produselor fără gluten: Monografie 
    SIMINIUC, Rodica; ŢURCANU, Dinu (Universitatea Tehnică a Moldovei, 2023)
    Monografia este o lucrare, care focalizează, într-un întreg, cele mai recente cercetări, tehnologii și strategii pentru dezvoltarea produselor fără gluten și, respectiv, pentru asigurarea securității alimentare a persoanelor ...
  • Pumpkin seed paste 
    ANTIPINA, Elena; OZOLINA, Sofia (Universitatea Tehnică a Moldovei, 2022)
    The assortment of pastas made of nuts and seeds is wide nowadays, the demand for these products is only growing. Moreover, these products are in demand among vegans, as well as those who, for health reasons, follow a ...
  • Quality indexes of spontaneous flora sourdough of different flours 
    SIMINIUC, R.; COŞCIUG, L.; RUBŢOV, S.; BALAN, I.; VIDRAŞCO, A. (Technical University of Moldova, 2014)
    Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological ...
  • Quality indicators of semi-products from meat with vegetable components 
    GRUMEZA, Irina; MACARI, Artur; GUDIMA, Angela; MARDAR, Marina; COEV, Ghenadie; VOITCO, Elena (Tehnica–Info, 2018)
    This paper includes the results of the study of replacing mutton and poultry meat with oilseeds grots of walnuts, pumpkin, sesame and wheat fiber, for the production of semi-products of meat preserved by cold. They were ...
  • Quality indices of vegetable sponge-type confectionery products, obtained from aquafaba 
    MAZUR, Mihail; CELAC, Valentin; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of this study was to develop the technology for manufacturing vegetable sponge cake based on chickpea boiling water, used as a foaming agent. For this research, 3 domestic chickpea varieties Ovidel, BotnașiIchel ...
  • The quality indices of yaghurt manufactured with cow milk and goat milk 
    BULGARU, Viorica; BOTEZAT, Olga (Tehnica–Info, 2018)
    Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk ...
  • Quality management systems in beer production enterprises 
    ONESCU, Nadejda (Universitatea Tehnică a Moldovei, 2021)
    The work analyzed certain issues related to the implementation of quality management systems in beer and soft drink companies, including in the process of harmonizing local legislative and regulatory requirements with ...
  • Quality rating different kinds of cookies by sensory analysis 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Sensory qualities of foods are based on the sensory link between food and human body, formed by a system of informational connection which is being made by means of senses the people are endowed with, depending on their ...
  • Quality study of walnut oil Juglans regia L 
    SANDULACHI, Elisaveta; TATAROV, Pavel (Tehnica UTM, 2012)
    Insufficient scientific information on the quality of walnuts grown in Moldova and the composition of their oils necessitates carry out a systematic study of the most representative varieties of national production in order ...
  • Quelques applications de materiaux a base d'argile 
    NISTOR, Ileana Denisa; ARUS, Alisa-Vasilica (Tehnica UTM, 2018)
    L’intérêt accordé ces dernières années à l’étude des argiles par des nombreux laboratoires dans le monde se justifie par leur abondance dans la nature, par l’importance des surfaces spécifiques qu’elles développent, par ...
  • Raţionamentul utilizării extractelor liofilizate din plante condimentare în fabricarea crenvurştilor 
    BORŞ, Alexandra (Universitatea Tehnică a Moldovei, 2020)
    Teza are scopul de a deduce posibilitatea soluționării unor probleme actuale ce țin de înlocuirea compușilor conservanți de natură sintetică aplicați în produse din carne prin extracte naturale din plante și studiul ...
  • Raw-dried salami: influence of initial composition for acceleration of drying 
    MACARI, A.; ILI, V.; BAERLE, A.; MARDAR, M. (Tehnica UTM, 2016)
    Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such ...
  • Recovery of agro-industrial residues by fertilizing a lettuce crop 
    TELIBAN, Gabriel-Ciprian; MIHALACHE, Gabriela; STOLERU, Vasile; POPA, Lorena-Diana; PATRAŞ, Antoanela (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    The use of organic waste in agriculture through their prior composting represents a valuable option for managing the large quantities of waste generated by the agro-industrial processing of vegetables. In this context, the ...
  • Recovery of higher technological aspects overripe bananas 
    GARNAI, Maria Cristiana; VIZIREANU, Camelia; DIMA, Felicia; ISTRATI, Daniela (Tehnica UTM, 2012)
    In this study overripe bananas were used in order to obtain alcoholic beverages. Originally overripe bananas were analyzed physicochemical then were subjected to alcoholic fermentation with selected yeasts (commercially ...
  • Recuperarea inovatoare a deșeurilor de vinificație pentru îndepărtarea eficientă a plumbului din apele uzate 
    UNGUREANU, Gabriela (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Lucrarea de față investighează performanța unui adsorbant ecologic derivat din tescovină de struguri, în formă brută și după biorafinare, pentru îndepărtarea prin adsorbție a plumbului din efluenții contaminați. Metalele ...

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