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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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  • 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. ...
  • Le changement de la concentration des anthocyanes et de l’indice de dégradation dans le processus de déshydratation des cerises (prunus cerasus l.) 
    PAVLINCIUC, M.; ŞLEAGUN, G.; GOLUBI, R. (Tehnica UTM, 2016)
    Pendant le processus de séchage des cerises à différentes températures (°C: 45; 60; 75; 85) on a suivi la dynamique du changement des anthocyanes et des indices de dégradation (de brunissement et de co-polymérisation). On ...
  • 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) ...
  • Composition and characteristics of goat milk: a review 
    BOGDAN, N. (Tehnica UTM, 2016)
    Goat milk is considered one of the valuable dairy product with its nutritional benefits. Goat milk differs from cow or human milk in having better digestibility, alkalinity, buffering capacity, and certain therapeutic ...
  • Prospect of technology using for fruits storage by freezing 
    BARAN, A.; CAPCANARI, T. (Tehnica UTM, 2016)
    The elaboration of technologies for food storage is one of the priority directions of development of the food-processing industry. A definite place among technologies of food storage is occupied by method of freezing ...
  • Influence of water activity on walnuts (Juglans Regia l.) Microbiological and oxidative quality 
    BOAGHI, E.; REŞITCA, V.; RUBȚOV, S. (Tehnica UTM, 2016)
    The main objective of this study was to identify the storage environmental conditions where walnuts (Juglans Regia L.) would keep the lowest oxidation rate and the lowest level of microorganisms’ development. Analyzing ...
  • Use of nettle roots to manufacture bakery products 
    BOEŞTEAN, O.; GHENDOV - MOŞANU, A.; ŢĂRNĂ, R. (Tehnica UTM, 2016)
    it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 ...
  • 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 ...
  • Study on the impact of quality management systems on food safety case study: expanded cereals 
    CONSTANTINESCU, G.; HUȚANU, G. (Tehnica UTM, 2016)
    Food safety is related to the presence of hazards of food origin in food products in the moment of consumption. As these hazards may occur in any stage of food chain, adequate control throughout this one is essential. ...
  • Quality rating different kinds of cookies by sensory analysis 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Sensory qualities of foods are based on the sensory link between food and human body, formed by a system of informational connection which is being made by means of senses the people are endowed with, depending on their ...
  • Study on influence of baking parameters on bread quality 
    CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change. In the present ...
  • Proprietăți fizico-chimice a făinii de topinambur (helianthus tuberosus) 
    GÎNCU, E.; CHIRSANOVA, A.; POPA, I.; CALCATINIUC, D. (Tehnica UTM, 2016)
    Alimentation is one of the most important factors to protect and promote health. Diabetes is a chronic disease characterized by insufficient secretion and deliver of insulin by tissues. Analysis of scientific literature ...
  • Research regarding the influence of drying technological parameters on the quality of wheat seeds 
    ARSENOAIA, V.-N.; CÂRLESCU, P.; ȚENU, I.; ROȘCA, R. (Tehnica UTM, 2016)
    The drying process for wheat seeds ensures optimal conditions for storage and stops microbiological processes. However, the drying technological parameters must be chosen so that the protein and gluten content of wheat ...
  • Proprietatile functionale ale srotului de nuci Juglans Regia L. 
    GROSU, C.; GORBULEAC, V.; SCRIPCARI, I.; CIUMAC, J.; TATAROV, P. (Tehnica UTM, 2016)
    The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility ...
  • Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen 
    GROSU, C.; BOAGHI, E.; SIMINIUC, R.; DESEATNICOV, O.; REŞITCA, V. (Tehnica UTM, 2016)
    The appearance of food products is determined visually and includes color, brightness, shape, opacity and transparency. Walnut grits are in the form of coarse flour yellowish-gray to brown up. Therefore its use as a food ...
  • Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis 
    BURLAKA, T.; DEKANSKYI, V.; DUBKOVETSKYI, I.; MALEZHYK, I. (Tehnica UTM, 2016)
    The paper is devoted to the investigation of the character of moisture bonding with the determination of areas on which substances transform in the process of drying of cultivated oyster fungi. The forms of the state of ...
  • Certain features of electrophysical processing of whey 
    BOLOGA, M.; PALADII, I.; STEPURINA, T.; ILIASENCO, O.; BIRCA, A.; POLICARPOV, A.; VRABIE, V.; GONCEARUC, V.; SPRINCEAN, C.; VRABIE, E. (Tehnica UTM, 2016)
    The objects of study were three types of whey electrophysically processed under various regimes. The protein content of each type of whey influences the obtaining of protein-mineral concentrates with different solid shear, ...
  • 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 ...
  • 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 ...
  • Winemaking domain wasteless technologies application 
    BERNIC, M.; UZUN, V.; COȘMAN, S.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)
    The presented research brings an analysis of grape vines technological processing wastes nutritive and energetic value. It shows recommendation about optimal use of those to achieve a wasteless production process.

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