IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Facultatea Tehnologia Alimentelor by Author "TATAROV, P."

Browsing Facultatea Tehnologia Alimentelor by Author "TATAROV, P."

Sort by: Order: Results:

  • Bazele teoretice ale conservării: Indicaţii privind lucrările de laborator 
    TATAROV, P.; MACARI, A. (Universitatea Tehnică a Moldovei, 2013)
    Lucrarea este destinată studenţilor de la specialitatea 541.2. Tehnologia produselor alimentare, cu forma de învăţământ la zi şi cu frecvenţă redusă, pentru efectuarea lucrărilor de laborator la disciplina Bazele teoretice ...
  • Chimia Produselor Alimentare. Ciclu de prelegeri. Partea II 
    TATAROV, P.; SANDULACHI, L. (Universitatea Tehnică a Moldovei, 2008)
    Ciclul de prelegeri a disciplinei „Chimia produselor alimentare” este destinat studenţilor specialităţilor: 541.2 - „Tehnologia produselor alimentare”, 541.1 - „Tehnologia şi managementul alimentaţiei publice” şi 552.2 - ...
  • Chimia Produselor Alimentare. Ciclu de prelegeri. Partea III 
    TATAROV, P.; SANDULACHI, L. (Universitatea Tehnică a Moldovei, 2010)
    Ciclul de prelegeri al disciplinei „Chimia produselor alimentare” este destinat studenţilor specialităţilor: 541.2 - „Tehnologia produselor alimentare”, 541.1 - „Tehnologia şi managementul alimentaţiei publice”, 552.2 - ...
  • Elaborarea tezei de master. Recomandări metodice 
    TATAROV, P.; MACARI, A. (Universitatea Tehnică a Moldovei, 2015)
    Recomandările metodice sunt destinate masteranzilor programului de masterat „Calitatea şi securitatea produselor alimentare” cu scopul stabilirii unor cerinţe exacte privind elaborarea şi susţinerea tezelor de masterat.
  • Influence of composition and heat treatment on technological parameters of liver pate 
    GORNEȚ, V.; BAERLE, A.; TATAROV, P.; SUBOTIN, I. (Tehnica UTM, 2016)
    The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein ...
  • Innovation strategies to walnut milk production 
    POPOVICI, C.; BAERLE, A.; TATAROV, P. (Tehnica UTM, 2016)
    The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially ...
  • Moisture–sorption capacity of walnut kernel, shell and membrane septum (juglans regia L) 
    BOAGHI, E.; REŞITCA, V.; DESEATNICOVA, O.; TATAROV, P. (Technical University of Moldova, 2014)
    The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage [4]. This study therefore, was to determine the sorption properties of ...
  • Oxido-reductive state of jam with reduced saccharose content 
    PALADI, D.; TATAROV, P. (Tehnica UTM, 2016)
    Currently, a major trend in the food industry presents the production of food with sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an increased content of biologically active ...
  • Photometric color index of walnut oil 
    SANDULACHI, E.; TATAROV, P. (Technical University of Moldova, 2014)
    This article presents a bibliographic and experimental study of the quality of vegetable oils, including walnuts oil, using fluorescents spectra. Pigments are the most important cause of food color. Each pigment has an ...
  • Proprietatile functionale ale srotului de nuci Juglans Regia L. 
    GROSU, C.; GORBULEAC, V.; SCRIPCARI, I.; CIUMAC, J.; TATAROV, P. (Tehnica UTM, 2016)
    The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility ...

Search DSpace


Browse

My Account