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

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

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  • Determination of organic acids content in Moldavian wine by HPLC 
    LAZACOVICI, O. (Tehnica UTM, 2016)
    Wines are often falsifiable drinks. In recent years, there are found quite "accurate" counterfeits, when drink’s basic physical and chemical indexes meet the requirements of standards and conditions, declared on the labels. ...
  • Dioxyde de soufre actif dans le vin 
    ȚISLINSCAIA, I.; STURZA, R.; PRIDA, I.; COVACI, E. (Tehnica UTM, 2016)
    In this article the control of active SO2 in wine is described. Using the experimental data, we studied the dependence of free and active SO2as a function of total SO2 level, pH and temperature for the white wine (Chardonnay) ...
  • Drying – efficient method of peaches storage 
    BERNIC, M.; ŢISLINSCAIA, N.; ZAVIALOV, V.; VIŞANU, V.; BALAN, M.; MELENCIUC, M. (Tehnica UTM, 2016)
    The presented article contains an analysis of peaches culture, the nowadays situation and future tendencies. There are indicated the most known peaches species and their health benefits. We propose an alternative for the ...
  • Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt 
    CARTAȘEV, A. (Tehnica UTM, 2016)
    The aim of this study was to compare whey separation in yogurts with solid contents 9,5% and 12,5% and exopolysaccharide (EPS) producing starter cultures using siphon and centrifugation methods of determination. The level ...
  • 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 ...
  • Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making 
    MIRONEASA, S.; CODINĂ, G. G.; MIRONEASA, C. (Tehnica UTM, 2016)
    The objective of this study was to evaluate the effect of pumpkin seed flour addition at different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread ...
  • Efficiency of iron in fortified bread 
    CIOBANU, C.; DESEATNICOV, O. (Tehnica UTM, 2016)
    The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. ...
  • Elaboration of technology for producing white wines with low alcohol degree by combined fermentation 
    BALANUȚĂ, A.; CRUDU, S.; NAZARIA, A.; ZGARDAN, D. (Tehnica UTM, 2016)
    It’s often stated that there is a need for more innovation in the wine category, but actually realizing this can be problematic in an area of the drinks industry where tradition is so important, and so many rules surround ...
  • Estimation of prospects of using pumpless periodic operation absorption water-ammonia refrigeration units in air conditioning systems based on solar collectors 
    TITLOV, A.; OZOLIN, M. (Tehnica UTM, 2016)
    The prospects of using heat absorption water-ammonia refrigeration units (AWRU) in air conditioning systems based on solar collectors. A new original design of periodic operation AWRU. A method for calculating such ...
  • 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 ...
  • 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 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 ...
  • 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 ...
  • Functional confectionery from pumpkin pulp 
    ROȘCA, I.; STURZA, R.; RUBȚOV, S.; BRAȘOVEANU, A. (Tehnica UTM, 2016)
    Modern foods are characterized by deficiencies of essential nutrients (vitamins, minerals), and by an increased calorific value. This causes many disabilities, the cause of frequent nutritional diseases: diabetes, obesity, ...
  • 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 ...
  • The impact of different drying methods on pears quality 
    GUŢUL, A.; MELENCIUC, M.; SUHODOL, N.; BERNIC, M.; DESEATNICOV, O. (Tehnica UTM, 2016)
    Processed pears present a worldwide consumed product. This paperwork presents an impact analysis of different dehydrating methods on pears quality indices. There was made a comparative appreciation of dried by different ...
  • 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 ...
  • 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 ...
  • Influence de la temperature de stockage sur la composition aromatique des vins 
    FURTUNA-VLADEI, N. (Tehnica UTM, 2016)
    La température de stockage et l'origine des composés terpéniques influence significativement la teneur en composés terpéniques. Ainsi, afin de diminuer le processus de dégradation des composés terpéniques, il est important ...
  • Influence du teneur du calcium sur les proprietes de texture de fromage 
    PANAINTE, C.; PEREZ-QUINTANS, A.; CHIRSANOVA, A.; REŞITCA, V. (Tehnica UTM, 2016)
    The effect of pH using different concentrations of Glucono-β-lactone (GDL) and the addition of calcium chloride on the textural and rheological properties of rennet-induced casein gels from ultrafiltered milk was investigated. ...

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