Facultatea Tehnologia Alimentelor: Recent submissions

  • The influence of walnut oil moisture on quality 
    SANDULACHI, Elisaveta; SANDU, Iulia; NETREBA, Natalia; MACARI, Artur (Tehnica–Info, 2018)
    The research presented in this study is an investigation of some of the factors that influence lipid oxidation. A case study on the influence of walnut oil moisture on the storage quality is presented. The quality of nut ...
  • The influence of food coatings on the microbiological state of walnut kernel 
    BOISTEAN, Alina (Tehnica–Info, 2018)
    Walnuts (Juglans regia L.) are widespread throughout the world. This paper compares the effect of food-based coatings based on serum protein and gelatinous isolate on the microbiological state of the nut kernels surface. ...
  • The impact of the various technogical prosesses on the phenolic complex of red wines 
    LESHANU, Alexandra; SCLIFOS, Aliona; SCUTARU, Yury; ZGARDAN, Dan (Tehnica–Info, 2018)
    Phenolic compounds play an important role in the composition and quality of red wines. In this research have been studied various technological processes of the production of red wines and its impact on the phenolic complex. ...
  • The impact of hawthorn lipophilic extract on oxidative stability of food products 
    POPOVICI, Violina (Tehnica–Info, 2018)
    Lipid oxidation may cause a rancid odor, texture and color change of high lipid foods. In order to extend the storage term synthetic antioxidants are mostly used. Nowadays more and more research is performed to find the ...
  • Technology development for production of red dry wines with advanced content of biological active compounds 
    TARAN, Nicolae; SOLDATENCO, Eugenia; SOLDATENCO, Olga; BOSTAN, Victor; CHIOSA, Nicolae; VASIUCOVICI, Svetlana; MORARI, Boris; CICHIR, Liudmila (Tehnica–Info, 2018)
    In the article the results regarding the content of biological active compounds (BAC) in different red dry wines obtained at “Purcari Winery” were presented. The dynamic of BAC evaluation during the maturation of Cabernet ...
  • Spelt crisp bread - health food products 
    MARDAR, M.; ZNACHEK, R.; ZHYGUNOV, D.; MACARI, A.; USTENKO, I. (Tehnica–Info, 2018)
    The article deals with the role of nutrition on human health and the main lines of development of food production for health purpose. The urgency of the development of the enriched food products based on spelt grain is ...
  • Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics 
    MACARI, A.; LUNGU, L.; CARABAJAC, E. (Tehnica–Info, 2018)
    This article represents an experimental and bibliographic scientific study of meat products for children nutrition with a low content of fat. With physical and chemical methods have been analyzed fat content in the raw ...
  • Quality indicators of semi-products from meat with vegetable components 
    GRUMEZA, Irina; MACARI, Artur; GUDIMA, Angela; MARDAR, Marina; COEV, Ghenadie; VOITCO, Elena (Tehnica–Info, 2018)
    This paper includes the results of the study of replacing mutton and poultry meat with oilseeds grots of walnuts, pumpkin, sesame and wheat fiber, for the production of semi-products of meat preserved by cold. They were ...
  • Possibilities of walnut valorisation through walnut milk acidic beverage obtention 
    BOAGHI, Eugenia; RESITCA, Vladislav; CIUMAC, Jorj (Tehnica–Info, 2018)
    The purpose of the paper was to obtain the walnut milk fermented beverage using as addition kefir and yogurt. It has been demonstrated the possibility of producing fermented beverages based on walnut milk. The obtained ...
  • Nutritional and biological potential in modern use of goji fruits 
    DICUSAR, Galina; DODON, Adelina; BOLOHAN, Livia (Tehnica–Info, 2018)
    The paper represents a study of the biological and nutritional potentials of Goji fruits. In our country, Goji fruits aren’t as well-known as sea buckthorns and rose hip cultures, that’s why there should be performed a ...
  • Microstructure and rheological behavor of emulsions with improved nutritional value 
    CAPCANARI, Tatiana; POPOVICI, Cristina; PALADI, Daniela; DESEATNICOVA, Olga (Tehnica–Info, 2018)
    Food emulsions occupy a special place in the diet and are characterized by high taste and nutritional qualities, which are determined by a specific structure of emulsions. In the paper are studied sunflower and walnut oils ...
  • L'argument en faveur de la production de vins mousseux classiques avec une appellation d'origine "Cricova" 
    BILICI, Constantin (Tehnica–Info, 2018)
    This study highlights the efforts made over the last decades by the oenologists of Cricova S.A. to produce high quality sparkling wines by conventional technology, specific to the wine region and the production method. It ...
  • Kinetics of infrared ray drying of peeled apples 
    BOLSAIA, Victoria (Tehnica–Info, 2018)
    The paper presents data on the study of the antioxidant treatment of cut, unpeeled apples. Were studied a number of antioxidant solutions from which were selected and proposed 3 compositions, which have a beneficial effect ...
  • Influence of the liquid phase composition on the glycemic index of boiled rice 
    VIRLAN, Anna; COSCIUG, Lidia; SIMINIUC, Rodica (Tehnica–Info, 2018)
    The present study aimed to explore the influence of the composition of the liquid phase (water, water-milk, milk) used for the boiling of rice groats on the GI value of the finished product. The results obtained proved ...
  • Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels 
    BOISTEAN, Alina; CHIRSANOVA, Aurica; NATIBULINA, Maria (Tehnica–Info, 2018)
    Walnut (Juglansregia L.) is widely distributed throughout the world. In this research work compares the effect of viscosity of coating solutions, based on whey protein isolate and gelatin, on organoleptic characteristics ...
  • Impact of decortication of sorghum oryzoidum on glycemia 
    SIMINIUC, Rodica; COSCIUG, Lidia (Tehnica–Info, 2018)
    The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily ...
  • Comparative analysis of lipids from hen and quail yolks 
    MIJA, Nina; SIMAC, Valentina; VLAS, Stela (Tehnica–Info, 2018)
    Structural lipid compounds of hen and quail egg yolks were extracted by solvent extraction procedure according to Folch method. The amount of triglycerides, lecithin and cholesterol which were extracted was to be 18.35, ...
  • Chemical, physical and sensory characteristics of peanut milk 
    BOAGHI, Eugenia; GORBULEAC, Veronica; RESITCA, Vladislav; CIUMAC, Jorj (Tehnica–Info, 2018)
    The objective of this paper was to evaluate the potential of using walnuts (Juglans Regia L.) in the form of vegetable milk. Thus, it has been developed the technology for obtaining walnut milk at different heat treatment ...
  • Authentification of some local raw materials with high biologycal value 
    CUSMENCO, Tatiana; MACARI, Artur; SUBOTIN, Iurie (Tehnica–Info, 2018)
    The present study provides information about the composition of each investigated vegetal product. As working materials vegetable there used products with a significant content of biologically active compounds providing ...
  • Apple polyphenols and their changes in the technological process 
    BOLSAIA, Victoria; CARABULEA, Boris; CARABULEA, Vera (Tehnica–Info, 2018)
    This paper summarizes the information on the occurrence of phenolic compounds in appleand juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, ...

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