Browsing Facultatea Tehnologia Alimentelor by Title

Sort by: Order: Results:

  • Physicochemical changes of walnut oil (juglans regia L.) 
    TATAROV, Pavel (Tehnica UTM, 2012)
    Among the representatives of oil crops, fruits of walnut (Juglans regia L.) are differ by the richest in lipid content 65...75%, proteins 15…17%, vitamins, minerals, polyphenolic compounds etc. Processing of nuts along ...
  • Phytotoxic and genotoxic effects induced by grape marc extracts on plant 
    PĂDUREANU, Silvica (Technical University of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Lesser-known effects of grape marc extracts on plants were evaluated. For this purpose, the germination rate of wheat seeds and cytogenetic parameters of cells in the embryonic roots of germinated wheat seeds were determined.
  • Piaţa produselor fără gluten 
    SIMINIUC, Rodica; ŢURCANU, Dinu (Universitatea Tehnică a Moldovei, 2023)
    Sortimentul de alimente fără gluten în Republica Moldova este extrem de scăzut. Cu toate acestea, rezultatele cercetărilor au arătat că produsele locale (cereale, leguminoase și derivatele acestora etc.), etichetate ca ...
  • Pinking effect in white wines and its removal with experimental activated carbon AC-C 
    SCUTARU, Iury; PUȘCĂ, Ion (Universitatea Tehnică a Moldovei, 2022)
    The pinking effect of white wines, known for more than 4 decades, is associated with reductive winemaking, applied with the aim of significant decrease of the oxygen content in wines and, thereby, the unwanted oxidative ...
  • Plums drying process auxiliary operations mechanisation 
    ŢISLINSCAIA, N.; BERNIC, M.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)
    Implementing auxiliary operations in the production process has a lot of advantages: excludes fruits and vegetables drying process manual labor, increases productivity and reduces the final product’s cost.
  • Polifenolii merelor în procesul de uscare 
    SANDU, Iulea; CARABULEA, Boris; TĂRÎŢĂ, Vasile (Tehnica UTM, 2013)
    S-a studiat dinamica modificării substanţelor fenolice în diferite soiuri de mere în procesul tehnologic de uscare. Merele decojite şi fără căsuţa seminală s-au tratat cu antioxidanţi, după care au fost supuse procesului ...
  • Polimerii amidonului de soriz 
    BULGARU, Viorica; COŞCIUG, Lidia; SIMINIUC, Rodica; VENIERU, Alina (Tehnica UTM, 2012)
    Amidonul ocupă un loc aparte între hidraţii de carbon după caracteristicile chimice, fizice şi calitate nutriţională. Reeşind din raportul amiloză / amilopectină amidonul influenţează nemijlocit structura şi calitatea ...
  • Polymers from renewable resources for food packaging 
    TANASA, Fulga; ZANOAGA, Madalina (Tehnica UTM, 2012)
    Bio-based food packaging materials (FPMs) are packaging materials obtained from renewable agricultural resources. There are some aspects of great importance that are to be considered in connection with bio-based FPMs, ...
  • Polyphenols as powerful narural antioxidants 
    RADU, Oxana; FUIOR, Adelina (Tehnica UTM, 2012)
    Antioxidants occupy a special place in food industry as food additives, used against food deterioration. Antioxidants include natural and synthetic preservatives, but a lot of people do not know the difference between these ...
  • Polyphenols extraction from blackthorn berries and their application in sunscreen formulation 
    OPRIŞ, Ocsana; SORAN, Maria-Loredana; LUNG, Ildiko; STEGARESCU, Adina; GUŢOIU, Simona; PODEA, Răzvan; PODEA, Paula; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2021)
    The cosmetic industry developed sunscreen products with plant extracts, the products being safe, widely accepted by consumers and also reducing the process of carcinogenesis. The aim of the current study was to obtain the ...
  • Posibilităţi de ameliorare a calităţii îngheţatei la SRL «Drancor» 
    ŞAITAN, Olesea (Universitatea Tehnică a Moldovei, 2020)
    Целью работы является изучение производства мороженого и выявление ошибок, влияющих на качество мороженого и методы их устранения с целью повышения качества финального продукта.
  • Posibilităţile utilizării făinii de boboase în tehnologia panificaţiei 
    ZESTREA, Rodica; POPESCU, Varvara; BOEŞTEAN, Olga (Tehnica UTM, 2015)
    Articolul este despre investigarea influienţei făinii de boboase asupra produselor de panificaţie. S-a cercetat făina de fasole în calitate de adaos natural, ce contribuie la modelarea unor caracteristici nutritive, ...
  • Posibilities for energy saving in a student hostel “MARITZA 4” of University of Food Technologies 
    RASHEVA, Violeta (Tehnica UTM, 2012)
    Energy audit of the student hostel “Mаritza 3” of University of Food Technologies – Plovdiv is done. The data about the building energy consumption and about the present state of the building installations and enclosing ...
  • Possibilities of promoting gastronomic tourism in the Republic of Moldova 
    CHIRSANOVA, Aurica; NISTIRIUC, Alexandru; LITVIN, Aurelia (Universitatea Tehnică a Moldovei, 2022)
    Gourmet holidays are the best opportunities to discover new wine varieties or traditional culinary dishes. The Republic of Moldova has a poorly developed gastronomic tourism potential, but this is highlighted by the existence ...
  • Possibilities of walnut valorisation through walnut milk acidic beverage obtention 
    BOAGHI, Eugenia; RESITCA, Vladislav; CIUMAC, Jorj (Tehnica–Info, 2018)
    The purpose of the paper was to obtain the walnut milk fermented beverage using as addition kefir and yogurt. It has been demonstrated the possibility of producing fermented beverages based on walnut milk. The obtained ...
  • Possibility and necessity of tartaric acid production in the Republic of Moldova 
    REŞITCA, Vladislav; BALANUTĂ, Anatol; SCUTARU, Iurie; COVACI, Ecaterina; SCLIFOS, Aliona; PATRAȘ, Antoanela; BORTA, Ana-Maria (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    For tartaric lime obtaining, a conventional method is proposed. Drinking water at room temperature is mixed with the solid-type tartaric raw material (in the case of liquid material, the washing step is unnecessary). The ...
  • The possibility and necessity to production of tartaric acid in Republic of Moldova 
    MUSTEAŢĂ, Grigore; BALANUŢĂ, Anatol; SCUTARU, Iurie; COVACI, Ecaterina; SCLIFOS, Aliona; ARHIP, Vasile (Universitatea Tehnică a Moldovei, 2021)
    The wine industry has been and is a source of tartaric acid in wine technology. The main wastes from which are possible to obtain tartaric acid: grape marcs, yeast, vinasa, wine stone, sediments from cold treatment. But ...
  • Possibility of usage of selective membranes for vegetable products storage 
    RADIONENKO, Vitaliy; KOCHETOV, Valentine (Tehnica UTM, 2012)
    The article considered possibility of vegetable products storage in modules with modified gaseous atmosphere by usage of selective membranes. Results of experimental investigations by storage of apples in cameras of ...
  • Possibility of using mixtures of salt and sunflower sprouts in culinary 
    CHIRSANOVA, Aurica; BOIŞTEAN, Alina (Tehnica UTM, 2012)
    In our market today there is a wide range of different spices for different food groups. Salt is most frequently used to form the final taste of the dishes in cooking. The use of this ingredient in the mix with germs of ...
  • Possible using of clay-based nanomaterials in environmental depollution 
    GEORGESCU, Ana-Maria; ARUS, Alisa-Vasilica; PLATON, Nicoleta; MUNTIANU, Gabriela; NARDOU, Françoise; NISTOR, Ileana-Denisa (Universitatea Tehnică a Moldovei, 2022)
    Our experimental research has focused on the production of adsorbents based on ceramic nanomaterials that are sufficiently efficient for the depollution of industrial liquid effluents. The adsorption of lead ions from ...

Search DSpace


Browse

My Account