Facultatea Tehnologia Alimentelor: Recent submissions

  • Évaluation du statut nutritionnel chez les jeunes 
    CIOBANU, Elena; CROITORU, Catalina; BOUR, Cristina; SURDU, Aliona (Tehnica UTM, 2018)
    L'évaluation de l'état nutritionnel de la population est une méthode essentielle pour identifier les problèmes de santé. La malnutrition et l'obésité sont des exemples de problèmes nutritionnels graves, mais c'est aussi ...
  • Influences to different extents on the quality of the finished product of sparkling white wines 
    TARAN, Nicolae; SOLDATENCO, Olga; SOLDATENCO, Eugenia; ROSCA, Oleg (Tehnica UTM, 2018)
    Currently winemaking sector highlighted the necessity of investigating and promotion of the grape varieties of new selection and classic european varieties to produce high quality sparkling wines. Therefore, it was necessary ...
  • Effect of the whey concentration degree on the electrical processing with the aim to isolate organic acids 
    VUTCARIOVA, Irina; SOLONARI, Sergiu (Tehnica UTM, 2018)
    The purpose of this study assumes the production of more concentrated solutions of whey and organic acid preparations, since further processing of the acid with the aim of concentrating by traditional methods is energy-intensive ...
  • Boissons probiotiques à base de légumes et de fruits 
    PRICOP, Eugenia Mihaela; ISTRATI, Daniela Ionela; CONSTANTIN, Oana Emilia; DIMA, Felicia; VIZIREANU, Camelia (Tehnica UTM, 2018)
    Les aliments fonctionnels sont étudiés et largement promus par diverses organisations d’alimentation et de nutrition. Globalement, il y a un grand intérêt à promouvoir la consommation de fruits, de légumes et de pseudo-céréales ...
  • Counterfeiting detection of fermented milk products 
    IORGA, Eugen; VOITCO, Elena; ACHIMOVA, Tatiana; CRUCIRESCU, Diana; RABOTNICOVA, Ludmila; GOLUBI, Roman (Tehnica UTM, 2018)
    About the appearance on the market of unqualified milk products, within Practical Scientific Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated research and development works to ...
  • Production de mouts de raisins sulfites pour les vins mousseux à l’appellation d’origine « Cricova » 
    BILICI, Constantin; PRIDA, Ivan; STURZA, Rodica (Tehnica UTM, 2018)
    Les travaux sont consacrés au développement et à la mise en œuvre de régimes technologiques pour la production, le stockage et l’utilisation de moûts de raisins sulfatés à des concentrations modérées en dioxyde de soufre ...
  • Biscuits with seeds and rye flour 
    BUCULEI, Amelia; CONSTANTINESCU (POP), Cristina Gabriela (Tehnica UTM, 2018)
    The biscuit market was one of the most dynamic markets due mainly to the desire to innovate and market new producers. In terms of nutritional value, these biscuits are net superior to other types of biscuits made from wheat ...
  • L'étude de la dynamique des indicateurs de qualité pendant le processus de séchage des cerises aigres sans noyaux (prunus cerasus l.) Aux différents régime de température et pendant le stockage 
    PAVLINCIUC, Marcela; SLEAGUN, Galina (Tehnica UTM, 2018)
    Pendant le processus de séchage des cerises aigres à différentes températures (°C: 45; 60; 75; 85), on a suivi la formation et la modification de l'hydroxyméthylfurfurol (HMF). On a déterminé la valeur de l'HMF, l'indice ...
  • Microwave combined drying of red beetroot puree pretreated by ohmic heating 
    CECLU, Liliana; NISTOR, Oana-Viorela (Tehnica UTM, 2018)
    Ohmic heating is an advanced thermal food processing technique where heat is internally generated in a sample using the electric current. This provides rapid and uniform heating in the intire volume of the sample. This ...
  • Effect parameters for washing wool surface tension of the washing solution 
    OSEIKO, Nick; ROMANOVSKA, Tetiana (Tehnica UTM, 2018)
    We’ve found that the most influential factor in the wool washing process is the concentration of detergent. Concentrations of 1,5 g/dm3 is enough to identify the washing action of detergent Sles 70. Search of the rational ...
  • Advanced oxidation processes used in food dyes removal 
    MIRILA, Diana-Carmen; PIRVAN, Madalina-Stefania; PLATON, Nicoleta; DIDI, Mohammed Amine; NISTOR, Ileana-Denisa; AZZOUZ, Abdelkrim (Tehnica UTM, 2018)
    AOP(s) – Advanced oxidation processes, are a set of chemical treatment methods and procedures used to remove organic and inorganic pollutants present in wastewater by oxidation through the reaction who involve hydroxyl ...
  • Research of electrical treatment of plant raw materials in vibroextraction 
    ZAVIALOV, Volodymyr; ZAPOROZHETS, Yuliia; MYSIURA, Taras; POPOVA, Nataliia; SUKMANOV, Valerii; CHORNYI, Valentyn (Tehnica UTM, 2018)
    The paper presents the results of research on the influence of low-frequency mechanical oscillations and electric discharges on morphological changes in a structure of hop raw material for vibroextraction. Shown expedience ...
  • Valoarea nutritivă şi energetică a preparatelor din boabe de soriz 
    SIMINIUC, Rodica (Tehnica UTM, 2011)
    În prezent este tot mai recunoscut faptul că alimentele din cereale integrale pot aduce o contribuţie importantă pentru sănătatea noastră Cercetările arată în mod constant că un consum regulat de alimente din cereale ...
  • Cercetări privind condiţionarea sucului de mere limpezit 
    TĂRÎŢĂ, Vasile (Tehnica UTM, 2011)
    Tehnologiile avansate din horticultură, procesarea industrială a merelor nestandarde, modifică sistemul coloidal al sucului de mere – element determinant al procesului de limpezire. S-a cercetat procesul de limpezire a ...
  • Tehnici de analiză a prospeţimii ouălor 
    MIJA, Nina; MARDARI, Victoria (Tehnica UTM, 2011)
    Testarea produselor alimentare în condiţii de laborator este posibilă doar la aplicarea unor metode veridice. Selectarea şi ajustarea metodelor de estimare a prospeţimii ouălor ar fi o soluţie actuală.
  • Influenta acidului hialuronic asupra stabilităţii unor coloranţi roşii naturali 
    ZADOROJNÂI, Larisa; VEREJAN, Ana; BAERLE, Alexei; GHEŢIU, Mihail; ZADOROJNÂI, Alexandru (Tehnica UTM, 2011)
    Работа посвящена исследованию влияния гиалуроновой кислоты на стабильность некоторых природных красных красителей. Используя метод математического моделирования и регрессионного анализа в линейном приближении, определили, ...
  • Importanţa glutationului în vin 
    URSU, Sorina (Tehnica UTM, 2011)
    Articolul dat este o analiză bibliografică generală asupra proprietăţilor chimice şi biologice ale glutationului şi importanţa lui în producerea vinurilor.
  • Intensificarea proprietăţilor sanogenice în vinuri 
    URSU, Sorina (Tehnica UTM, 2011)
    În lucrarea dată s-a cercetat proprietăţile sanogene ale vinurilor roşii şi evoluţia potenţialului redox sub influenţa substanţei antioxidante Microhidrina, care intensifică aceste proprietăţi prin micşorarea valorii ...
  • Studierea sortimentului, calităţii şi organizarea comerţului cu sucuri din tomate (în baza magazinului Green Hills Market nr.2) 
    CLIMA, Elena (Tehnica UTM, 2011)
    Les jus de tomates jouent un rôle importante dans la nutrition humaine.Ils assurent le corps humain avec des vitamines,des glucides, des minéraux,des substances biologiquement actives. La production et le commerce de jus ...
  • Содержание ионов Ca2+ Mg2+ в минеральных природных водах 
    ЮКАЛЬЧЮК, Юлия; КРАСНЯНСКАЯ, Ольга (Tehnica UTM, 2011)
    Определение жесткости воды в минеральных питьевых водах, присутствующих в розничной торговле в Республике Молдова.

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