Conferinţa "Modern technologies, in the food industry" – 2012: Recent submissions

  • Improvement of textural properties of fermented milk by using streptococcus thermophilus strains 
    BUREŢ, E.; CARTAŞEV, A.; COEV, G. (Tehnica UTM, 2012)
    Monitoring of pure cultures of Streptococcus thermophilus strains from Branch Collection of industrial lactic acid bacteria (LAB) was made in the Laboratory of Food Biotechnology. LAB are useful in the food industry for ...
  • Study on the development of the material balance focused on the metal transfer between the system can-lacquering and canned vegetables 
    BUCULEI, Amelia; AMARIEI, Sonia; POROCH – SERIŢAN, Maria; GUTT, Gheorghe (Tehnica UTM, 2012)
    The paper presents an assessment of the transferable substances amount that is leaking from the packing materials at the food-metallic packing interaction interface by analysing the material balance of the components. The ...
  • Aromatic compounds of wine obtained from the new variety of domestic selection Viorica 
    RUSU, Emil; OBADĂ, Leonora; DUMANOV, Veronica; CIBUC, Mariana (Tehnica UTM, 2012)
    The aromatic compounds of the wine obtained from the new variety of domestic selection Viorica have been subjected to researches. The analysis was carried out on gas chromatograph with mass spectrometer Clarus 600 T. ...
  • Studies on the composition of organic and conventional milk products 
    ANTOVA, Ginka; VASILEVA, Elka; IVANOVA, Daniela; KIRILOVA, Siika (Tehnica UTM, 2012)
    The changes in the basic physicochemical characteristics and the lipid composition of Bulgarian organic and conventional dairy products (cow's yoghurt and cow's cheese) during the winter and summer period have been ...
  • Technology for producing vegetable oil for preventive 
    ROMANOVSKA, Tetyana; NIKOLAENKO, Olga (Tehnica UTM, 2012)
    The technology of obtaining vegetable oil for preventive was research. It is established that the higher pulp temperature and below it is moisture content, the higher content of biologically active substances in vegetable oil.
  • Feasibility evaluation of some methods and installations for cleaning of working air from industrial plants 
    RASHEVA, Violeta (Tehnica UTM, 2012)
    The techno-economic evaluation of four of the most used methods for cleaning of air by industrial work areas, polluted with organic vapor compounds, is done. The operating costs and the value of the energy sources needed ...
  • Posibilities for energy saving in a student hostel “MARITZA 4” of University of Food Technologies 
    RASHEVA, Violeta (Tehnica UTM, 2012)
    Energy audit of the student hostel “Mаritza 3” of University of Food Technologies – Plovdiv is done. The data about the building energy consumption and about the present state of the building installations and enclosing ...
  • Defining of aseptic tank position in the production process of cosmetic and pharmaceutic products 
    RASHEVA, Violeta; VALTCHEV, Georgy; TASHEVA, Stanislava (Tehnica UTM, 2012)
    A survey for the use of aseptic processes in the production of cosmetic and pharmaceutical products is carried out. It is turned out that the aseptic filling is one of the most critical processes in these industries. The ...
  • Study on microflora of vegetable salads 
    PURICE, G.; RUBȚOV, S. (Tehnica UTM, 2012)
    Salads are prepared with a special role in human ration due to beneficial advantages on the body. These are reliable sources of minerals (K, Na, Ca, P, Mg, Fe), vitamins (vitamin C, vitamin. B1, vit. B2, vit. B6, vit. ...
  • Supercritical fluid extraction of bioactive compounds from walnut leaves 
    POPOVICI, Cristina; GÎTIN, Liliana; ALEXE, Petru (Tehnica UTM, 2012)
    The extractive efficiency of bioactive compounds from plant material is greatly depended on the extraction techniques. In this study, supercritical fluid extraction (SFE) of bioactive compounds from walnut leaves was ...
  • Effect of nitrogen treatment on quality of cold pressed walnut oil 
    POPOVICI, Cristina; CAPCANARI, Tatiana; BOAGHI, Eugenia; DESEATNICOVA, Olga; REŞITCA, Vladislav (Tehnica UTM, 2012)
    In this work nitrogen treatment experiment was set up to determine the intensity of oxidation products accumulation in cold pressed walnut oil. The influence of the nitrogen treatment was assessed by measuring the primary ...
  • Study of hydration germinated soriz flour 
    POPESCU, Liliana (Tehnica UTM, 2012)
    Hydration capacity and water retention of germinated soriz flour increases with the increasing dispersion of flour, both in case of untreated and heat treated flour, maximum values of hydration were recorded for flour ...
  • Rheological properties of yogurt with germinatedsorizflour 
    POPESCU, Liliana (Tehnica UTM, 2012)
    Yoghurt with and without the addition of germinated soriz flour and Danisco stabilizer has a behavior similar to that of rheological pseudoplastic nenewtoniene fluids. Soriz yogurt supplementation with germinated soriz ...
  • Prospects of the use of vitamin and mineral complexes developed for elimination of iron and acid folic deficiency in the Republic of Moldova 
    POPEL, Svetlana; DRAGANOVA, Elena; PARSHAKOVA, Lidia; CONDRASHOVA, Iulia; CROPOTOVA, Janna; COLESNICENCO, Alexandra (Tehnica UTM, 2012)
    Practical Scientific Institute of Horticulture and Food Technology performs activities to implement the National Programme 2012 on approval of measures to reduce diseases caused by deficiency of iron and folic acid. There ...
  • Modern experience of the use of iodinated salt in the production of canned vegetables 
    POPEL, Svetlana; DRAGANOVA, Elena; CONDRASHOVA, Iulia (Tehnica UTM, 2012)
    In this work the results of researches on the utilization of the iodated salt at the production in industrial conditions of the tinned food „Red natural beans”, „Whine natural beans”, „Canned green peas”, „Canned sweet ...
  • Functional bread with iodine 
    POPEL, Svetlana; DRAGANOVA, Elena; CROPOTOVA, Janna (Tehnica UTM, 2012)
    A research has been conducted concerning the fortification of bread with iodine by using iodinated salt and iodine compounds in industrial conditions. Experimental samples of bread were manufactured. Physical-chemical, ...
  • A study on oxidative stability of vegetable oil blends with optimal ratio of polyunsaturated fatty acids 
    POPEL, Svetlana; PARSHAKOVA, Lidia; CROPOTOVA, Janna; CONDRASHOVA, Iulia; COLESNICENCO, Alexandra (Tehnica UTM, 2012)
    The characteristic of optimal fatty acid composition of vegetable oils is their balance by the ratio of polyunsaturated (essential) fatty acids, primarily linoleic and α-linolenic, referring respectively to the groups ...
  • Optimisation of fatty-acid composition of vegetable oils 
    PARSHAKOVA, Lidia; POPEL, Svetlana; CROPOTOVA, Janna; CONDRASHOVA, Iulia; SOBOLEVA, Inessa (Tehnica UTM, 2012)
    We researched the possible way to optimise vegetable oils in terms of number and ratio of essential fatty acids. Such oil may be obtained through blending two or more vegetable oil with well-known fatty acids in proportions ...
  • Nut beer as a functional drink 
    OMELCHUK, Stanislav; MELNIK, Irina (Tehnica UTM, 2012)
    Existing developments of beer enrichment by unconventional vegetable raw materials have been reviewed to improve the physicochemical, organoleptic, antioxidant properties of the beer. An additional vegetable raw material ...
  • Nutrition labeling and claims: concerns and challenges 
    BÎRCĂ, Adriana; GACEU, Liviu; PALADI, Daniela (Tehnica UTM, 2012)
    A EU Regulation No.1924/2006 on nutrition and health claims established the first fully harmonized regime on the use of nutrition and health claims made on foods in the European Union.. The Regulation will apply to any ...

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