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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Issue Date

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Issue Date

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  • Innovation strategies to walnut milk production 
    POPOVICI, C.; BAERLE, A.; TATAROV, P. (Tehnica UTM, 2016)
    The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially ...
  • Oxido-reductive state of jam with reduced saccharose content 
    PALADI, D.; TATAROV, P. (Tehnica UTM, 2016)
    Currently, a major trend in the food industry presents the production of food with sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an increased content of biologically active ...
  • Food products and the ways of protection from viral diseases 
    PURICI, G. (Tehnica UTM, 2016)
    Food products may represent (under certain conditions) a serious danger for the health of people in the following situations: th e initial state of products (bacterial, viral, toxic contamination), environment and some ...
  • Evaluation of quality indicators of walnut oil and oilcake 
    SANDULACHI, E.; MACARI, A.; RESITCA, V.; SCRIPCARI, I. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study was to identify the fatty acid composition of oil and oilcake walnuts. The article presents a case study of quality indicators evolution: Atherogenic Index ...
  • Nanostructures research of finely-dispersed mineral glauconite 
    POLONSKA, T.; MANK, V.; MELNYK, O. (Tehnica UTM, 2016)
    We have researched the structure and surface properties of particulate mineral glauconite, which determine its application in the food and cosmetic industries. An explanation of glauconite high adsorption properties through ...
  • The features of primary processing of wool 
    ROMANOVSKA, Tetiana I.; OSEIKO, Nick I. (Tehnica UTM, 2016)
    It was determined the technological conditions of wet wool cleaning. Soaking wool was spent at water hydraulic kit 10 in three stages at the room temperature. After the third soaking and rinsing was waste water is similar ...
  • 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 ...
  • The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases 
    TARAN, N.; SOLDATENCO, E.; HRISTEVA, O.; VASIUCOVICH, S.; SOLDATENCO, O.; ADAJUC, V. (Tehnica UTM, 2016)
    This article includes the results regarding the influence of enzymes on the stability to protein and colloidal cases in technological treatment schemes in white dry wine materials of the season 2015. The use of highly ...
  • Standardization activity in winegrowing and winemaking field in Republic of Moldova 
    Taran, N.; Antohi, M.; Ponomariova, I.; Tcaciuc, L.; Chiriac, A.; Roşca, T.; Diacov, T.; Cogilniceanu, T. (Tehnica UTM, 2016)
    Categories of normative documents elaborated for the development of the Law of Grape and Wine (57-XVI from 10.03.2006) of Republic of Moldova which regulates the activity of standardization of viniculture and winemaking ...
  • Influence of dealcoholization process temperature on the quality of white wine chardonnay 
    TARAN, N.; SOLDATENCO, E.; VASIUCOVICI, S.; SOLDATENCO, O. (Tehnica UTM, 2016)
    Detailed examination of existing technologies for low-alcohol wine production has shown that process of alcohol reduction leads to significant losses of aroma compounds from wine that exert a detrimental effect on wine ...
  • Studiul elaborării tehnologiei de producere a vinurilor din soiuri apirene 
    SAVIN, G.; ARHIP, V.; SCLIFOS, A.; NETREBA, N.; POSTORONCĂ, M. (Tehnica UTM, 2016)
    În şirul de soiuri de struguri de masă deosebit de valoroase sînt soiurile de struguri apirene. Apirenitatea strugurilor poate fi un bun punct de plecare în folosirea noilor procedee tehnologice la obţinerea produselor ...
  • 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 ...
  • Predicted nutritional quality of walnuts and oilcake 
    SANDULACHI, E.; REŞITCA, V.; GROSU, C.; BOAGHI, E. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study of nutritional quality of walnuts core and oilcake Juglans Regia L. Nutritional quality of the walnuts is given by total protein content, their quality, including ...
  • Superior conditioning of the grape juice 
    TĂRÎŢĂ, V.; MACARI, A.; CUMPANICI, A. (Tehnica UTM, 2016)
    During conditioning of the table grapes for marketing on the fresh market, produce waste is generated that could be used to produce juice. The process of grape juice clarification with bentonites was studied. Optimal doses ...
  • Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making 
    CODINĂ, G. G.; MIRONEASA, S.; GUTT, G.; TODOSI-SĂNDULEAC, E. (Tehnica UTM, 2016)
    The aim of this study was to analyze the effect of golden flaxseed addition in different doses (5%, 10%, 15%, 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. It ...
  • The effect of technological processing on the glycaemic index of rice porridge 
    VIDRAȘCO, A.; COȘCIUG, L. (Tehnica UTM, 2016)
    Food with high glycemic index (GI>70) is a risk factor of developing the chronic diseases specific to contemporary society: obesity, diabetes, cardio vascular diseases. In this respect the investigation and identification ...
  • Improvement of alcoholic fermentation of the partial deproteinized whey 
    VUTCARIOVA, I. (Tehnica UTM, 2016)
    Experimental investigations of the new technology for biofuel production from whey are discussed in detail. The technological scheme of alcoholic fermentation of serum is described. It was shown that further studies of ...
  • Processing whey by vacuum evaporation 
    VUTCARIOVA, I.; SOLONARI, S.; BOLOGA, M. (Tehnica UTM, 2016)
    report deals task of preserve the original quality of the whey, this is possible by using vacuum evaporation. In this paper shows a diagram of the laboratory installation for vacuum thickening whey. The results show the ...
  • Impact of foods with low GL on health (Review) 
    GARNAI, Maria; GEORGESCU, Luminita (Tehnica UTM, 2016)
    The goal of this paper was to evaluate the impact of low GL diet and low GI foods on health. Cardiovascular diseases, diabetes, and obesity are the most common diseases of lifestyle. They can be prevented or can be lowered ...
  • IFS food version 6: concepts and practical application in dairy industry 
    CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Recent incidents related to food products led to falling consumer confidence in food safety, so as to regain it has become extremely important. The work is part of the current concerns of the researchers on ways to ...

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