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Browsing Facultatea Tehnologia Alimentelor by Subject "quality"

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Analiza calității și securității produselor de panificaţie din făina de triticale

DORGAN, Ana (Universitatea Tehnică a Moldovei, 2018)

Teza de master este încadrată în 80 de foi, structurată în 4 capitole, în care sunt 9 de figuri şi 30 tabele. Baza teoretică a tezei sunt cele 66 de surse bibliografice studiate. Cereala triticale este un hibrid obţinut ...
Calitatea şi siguranţa fabricării zefirului la întreprinderea “Bucuria” SA

NANU, Valentina (Universitatea Tehnică a Moldovei, 2020)

Scopul tezei de master: este studierea și determinarea calității şi siguranţei produselor zaharoase de tip zefir. Obiectivele lucrării: Studierea conceptului unui produs de tip zefir, selectarea materiilor prime pentru ...
Calitatea şi siguranţa salamurilor semiafumate la întreprinderea ,,Carmez Processing’’ SRL

IVANOV, Alina (Universitatea Tehnică a Moldovei, 2020)

Scopul realizării acestei teze de master a fost cercetarea componentelor calităţii salamurilor semiafumate: calitatea igienică, calitatea nutritivă, calitatea senzorială, calitatea de utilizare, calitatea de prezentare, ...
Experimental research on venison products’ quality

SIDOR, A.-M.; SĂNDULEAC, E.; BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)

The venison products, the cold meats and other meat products have appeared lately both on european and romanian market. The venison products are considered delicacies being primarily recommended to people who have blood ...
Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production

TARAN, N.; SOLDATENCO, E.; ROȘCA, O.; VASIUCOVICI, S. (Tehnica UTM, 2016)

In the article obtained results regarding the influence of different rootstocks on physical-chemical indices, as well as on the quality of winematerials for sparkling wine production is presented. According to obtained ...
The influence of fast-food products on consumers

BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)

Globalization specific to the century we are living in seems to contain even the foods we consume. This statement is even more veracious if the specialists’ estimations on imports and exports of food products as well as ...
Influence of thermal regimes during fermentation-maceration process on foaming properties of wine materials for red sparkling wine production

MORARI, B. (Tehnica UTM, 2016)

At formation of foaming properties are participating a whole range of a chemical compounds, content of which largely depends of grape variety, cultivation area, technology of sparkling wines production, etc. Foaming ...
Potatoes – the source of improvement the quality of bread

BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona; ŢĂRNĂ, Ruslan (Tehnica UTM, 2012)

This study was elaborated to investigate the influence of potato and the food fibres from its composition on the bakery products, and the authors intending the development of a new technology for making bread with potato ...
Prospect of technology using for fruits storage by freezing

BARAN, A.; CAPCANARI, T. (Tehnica UTM, 2016)

The elaboration of technologies for food storage is one of the priority directions of development of the food-processing industry. A definite place among technologies of food storage is occupied by method of freezing ...
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 ...
Study the influence of dry gluten upon the quality of barley flour bread

CHOCHKOV, Rosen; KARADZHOV, Grozdan (Tehnica UTM, 2012)

The effect of dry gluten on quality of bread with barley flour was studied. All samples with dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten quantity the both volume ...
Use of nettle roots to manufacture bakery products

BOEŞTEAN, O.; GHENDOV - MOŞANU, A.; ŢĂRNĂ, R. (Tehnica UTM, 2016)

it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 ...

Browsing Facultatea Tehnologia Alimentelor by Subject "quality"

Browsing Facultatea Tehnologia Alimentelor by Subject "quality"

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