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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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  • 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. ...
  • Influence of cocoa and fat content on hardness and fracturability of dark chocolate 
    MANCAS, V. E.; AMARIEI, S. (Tehnica UTM, 2016)
    The aim of the study was to evaluate the influence of cacao and fat content on hardness and fracturability in dark chocolate from two different producers (Heidi and Lindt). From each producer dark chocolates with 70-85% ...
  • Influence of composition and heat treatment on technological parameters of liver pate 
    GORNEȚ, V.; BAERLE, A.; TATAROV, P.; SUBOTIN, I. (Tehnica UTM, 2016)
    The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein ...
  • 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 ...
  • 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 ...
  • 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 ...
  • The influence of fast-food products on consumers 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Globalization specific to the century we are living in seems to contain even the foods we consume. This statement is even more veracious if the specialists’ estimations on imports and exports of food products as well as ...
  • Influence of SmartFresh treatment on the storage of “Braeburn” apples 
    GURMEZA, I.; CUMPANICI, A.; MACARI, A. (Tehnica UTM, 2016)
    The study confirms that the treatment with SmartFresh (active ingredient 1- methylcyclopropene) of fresh apples stored in gastight rooms significantly delays the negative effects of ethylene, thus apples keep their firmness, ...
  • The influence of the classical cooling process on the occurrence of the rope spoilage in bread 
    RUMEUS, Iu.; TURTOI, M. (Tehnica UTM, 2016)
    The aim of this paper was to present the results of a study on the classical cooling process of bread performed at Cahulpan bread producer (Cahul, Moldova Republic). Four types of bread have been chosen for the experiments: ...
  • 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 ...

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