Facultatea Tehnologia Alimentelor: Recent submissions

  • Physical and sensory characteristics of sponge cakes containing an additive of cacao husks 
    BAEVA, Marianna; GOGOVA, Tzvetana; MILKOVA-TOMOVA, Iliana; PANCHEV, Ivan; GORANOVA, Zhivka (Tehnica UTM, 2012)
    The possibility of the use of cacao husks, which application is almost unknown in our confectionary, is presented in this article. Three kinds of sucrose-sweetened sponge cakes made by a partial substitution of wheat flour ...
  • Preparation of sponge cakes with flour of topinambur tubers 
    BAEVA, Marianna; MILKOVA-TOMOVA, Iliana; GOGOVA, Tzvetana; ANGELOVA, Stanislava (Tehnica UTM, 2012)
    The possibility of the use of a topinambur /Helianthus tuberosus L./, which application is almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened sponge cakes made by a partial ...
  • Research of the process of potato washing by means of vibration 
    ANTROPOVA, Lyudmila; GLADKAYA, Alla; DATKOV, Vladimir (Tehnica UTM, 2012)
    Information on the effects of vibration, as an effective means of mechanical action on potato tubers in the process of washing, the effects of shape and vibration parameters of a washing machine’s working chamber on the ...
  • Extraction and utilization of egg white lysozyme 
    MIJA, Nina; RUBŢOV, Silvia; BUGAN, Leon (Tehnica UTM, 2012)
    In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial ...
  • Characterization of pumpkin seeds oil extracted with supercritical CO2 
    MIGALATIEV, Olga; CARAGIA, Vavil; BOTNARI, Olga; JENAC, Ana; SOBOLEVA, Inessa (Tehnica UTM, 2012)
    Considering that the supercritical CO2 extraction is a new alternative technology which has many advantages, it was studied the CO2 extraction of Cucurbita pepo seeds. The analyzed pumpkin seeds had high lipids content - ...
  • Researching antiseptic properties of shungite when producing red beet juice 
    MELNYK, Lyudmila; TKACHUK, Nataliya; MELNYK, Zinoviy (Tehnica UTM, 2012)
    Researching antiseptic properties of natural adsorbent shungite with regard to harmful microorganisms of red beet juice. Effective correlation between adsorbent and juice has been established which allows high effect of ...
  • Methods of bleaching walnut Juglans Regia L 
    MACARI, A.; CIUMAC, J.; REŞITCA, V. (Tehnica UTM, 2012)
    Experimental studies were conducted to test methods for bleaching nuts in shell. As bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide. It was ...
  • Nontraditional addition in bakery excerpt from plant material 
    LUPAŞCO, Andrei; ROTARI, Elena; BANTEA-ZAGAREANU, Valentina; DODON, Adelina; BOAGHE, Eugenia (Tehnica UTM, 2012)
    The work at issue is actual as an important link in broadening the range of products with functional character on the local market. Purpose of this paper is to develop and implement bakery products for people with dietary ...
  • Areas of processing sugar corn hybrids of foreign and moldovan selection 
    LINDA, Liudmila; CARAGIA, Vavil; SARANDI, Tatiana; VICEROVA, Larisa; BOTNARI, Olga; CHICHINA, Maria (Tehnica UTM, 2012)
    Corn (Zea mays L.) is a multi-purpose high-output cereal. Sugar corn beans are used in making preserves when immature, before sugar isconverted into starch. Thirteen hybrids of sugar corn, that are cultivated in Moldova, ...
  • Correlation analysis between some physico-chemical parameters of some fruit juices 
    LEAHU, Ana; DAMIAN, Cristina; OROIAN, Mircea; HREŢCANU, Cristina Elena (Tehnica UTM, 2012)
    The purpose of this study is to analyze the changes of pH values, vitamin C, acidity, density, water activity of fruit juices during storage. The manufacture of pulp and clear juice must ensure that the vitamin and mineral ...
  • Research of physical and chemical characteristics of phospholipids’ water solution 
    LAZARENKO, Tetiana; MANK, Valeriy (Tehnica UTM, 2012)
    The electrokinetic potential\potential of phospholipids was determined during the research. Adsorption isotherm of phospholipids that in the surface layer and the possible size of the molecules of phospholipids in the ...
  • Food safety certification – the essential rule for safe foodstuffs 
    LASCU, Camelia (Tehnica UTM, 2012)
    In order for the marketed foodstuffs to be safe for consumption, it is necessary for a food safety standard to be implemented throughout the entire food chain, thus contributing to avoiding or reducing a high number of ...
  • Influence of temperature and immersion time on migration of Cr, Mn and Fe from metal cans 
    KAKALOVA, M.; BEKYAROV, G. (Tehnica UTM, 2012)
    Temperature influence and immersion time over Cr, Mn and Fe migration from metal cans have been investigated during exposure to 3% acetic acid. Have been determined the linear regression between migration per unit contact ...
  • Characterization of walnut oil extracted by supercritical CO2 
    JENAC, A.; CARAGIA, V.; MIGALATIEV, O.; SOBOLEVA, I. (Tehnica UTM, 2012)
    Walnut (Juglans regia L.) oil was extracted with compressed carbon dioxide (CO2) at the temperature 35 °C and the pressure 40MPa, for 30 min. It was studied the chemical composition of extracted oil: fatty acid profile, ...
  • Characteristics of the process of frying in oil bath 
    IVANOVA, S.; MILKOVA-TOMOVA, I.; KRASTEV, L. (Tehnica UTM, 2012)
    The technology of frying is one of the most - important and popular methods of cooking food, widely used in restaurants, companies engaged in catering and in many other food industries. The main principles of deep frying ...
  • Multivariate analysis of taste compounds and spectroscopic properties for animal origin food products 
    IORDĂCHESCU, Gabriela; PRAISLER, Mirela (Tehnica UTM, 2012)
    UMAMI taste compound represented in the biggest amount by monosodium glutamate, was determined for four types of cheese, and also in goat and salmon meat.Monosodium glutamate content was quantificated using an enzyme linked ...
  • Influence of some technological factors on digestibility in vitro of chickpeas seeds proteins 
    GUTIUM, Olga (Tehnica UTM, 2012)
    It was studied the influence of technological factors on protein digestibility of chickpea seeds after enzymatic hydrolysis with pepsin in acid medium (pH 1.2). It was found that swelling, especially cooking and germination ...
  • Economic and technological aspects of tenderness of adults beef through marinating 
    ISTRATI, Daniela; VIZIREANU, Camelia; DIMA, Felicia; GARNAI, Maria; DINICA, Rodica (Tehnica UTM, 2012)
    Meat, steaks basic structure provides high biological value protein with essential amino acids in a balanced proportion corresponding to the metabolic needs of the body. Recent research has revealed that marinating meat ...
  • Principles of vibroextraction and prospects of its application in food production industry 
    ZAVIALOV, Vladimir; MALEJIC, Ivan; BODROV, Viktor; MISYURA, Taras; ZAPOROZHETS, Yuliya; POPOVA, Nataliya; DEKANSKIY, Vadim (Tehnica UTM, 2012)
    In the present work, we present results of investigations of the intensifying action of low-frequency mechanical vibrations on the extraction process of desired components from vegetable raw materials under conditions of ...
  • Simulation of the drying process with the optimization of energy 
    ŢISLINSCAIA, Natalia; BERNIC, Mircea; LUPAŞCO, Andrei; RĂDUCAN, Marcel; DODON, Adelina (Tehnica UTM, 2012)
    As the food moisture has different forms of communication, requiring large amounts of energy for their destruction, we attempted to simulate the optimization of energy supply and to present it as a function of the energy ...

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