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Browsing Facultatea Tehnologia Alimentelor by Author "STURZA, R."

Browsing Facultatea Tehnologia Alimentelor by Author "STURZA, R."

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  • Capitalization of hydroalcoholic extracts from the aronia fruits as a source of antioxidants for functional foods 
    GHENDOV–MOŞANU, A.; STURZA, R.; BOEŞTEAN, O.; PATRAŞ, A. (Technical University of Moldova, 2014)
    it has been demonstrated that the highest rate of extraction of antioxidant substances at a concentration of ethanol is 40–60% and a temperature of 45°C and tannins are– 91.36mg/g, anthocyanin–5.64mg/g, phenolic compounds ...
  • Dioxyde de soufre actif dans le vin 
    ȚISLINSCAIA, I.; STURZA, R.; PRIDA, I.; COVACI, E. (Tehnica UTM, 2016)
    In this article the control of active SO2 in wine is described. Using the experimental data, we studied the dependence of free and active SO2as a function of total SO2 level, pH and temperature for the white wine (Chardonnay) ...
  • Effect of different chemical additives on the tartaric stabilization of young wines 
    STURZA, R.; COVACI, E.; PRIDA, I. (Technical University of Moldova, 2014)
    According to recent literature, the administration of additives that inhibit crystallization of tartar is highly recommended for application in winemaking. The present work was undertaken to verify the effect of chemical ...
  • Functional confectionery from pumpkin pulp 
    ROȘCA, I.; STURZA, R.; RUBȚOV, S.; BRAȘOVEANU, A. (Tehnica UTM, 2016)
    Modern foods are characterized by deficiencies of essential nutrients (vitamins, minerals), and by an increased calorific value. This causes many disabilities, the cause of frequent nutritional diseases: diabetes, obesity, ...
  • The interaction iron – casein in food emulsion 
    STURZA, R.; VEREJAN, A. (Tehnica UTM, 2016)
    The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical ...
  • Stability of ascorbic acid during apple processing 
    BARCAN (BĂETU), A.-L.; PATRAŞ, A.; STURZA, R.; GHENDOV-MOŞANU, A.; BĂETU, M. (Technical University of Moldova, 2014)
    The present study analyses the influence of different phases of the technological process for the fabrication of the product “grated apples for pie”, on the ascorbic acid content. Other related parameters have also been ...
  • Thermodynamic indices of tartaric crystallization during the stabilization of young white wines 
    STURZA, R.; COVACI, E. (Technical University of Moldova, 2014)
    Clarity is an essential quality required by consumers, especially for white wines in clear glass bottles. The present work was undertaken to study the effect of the industrial stabilization process on the potassium bitartrate ...
  • The use of plant oil extracts for the enhancement of bread microbiological safety 
    GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
    This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...

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