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Showing 10 out of a total of 81 results for collection: Conferinţa "Modern technologies, in the food industry" – 2016. (0.004 seconds)

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Investigation of drying apple snack convectiontermoradiatsiynym energy to wrap different power heaters

MALEZHYK, I.; STRELCHENKO, L.; DUBKOVETSKYI, I. (Tehnica UTM, 2016)
Influence of cocoa and fat content on hardness and fracturability of dark chocolate

MANCAS, V. E.; AMARIEI, S. (Tehnica UTM, 2016)
Study on relationships between metal ions migrated from food stainless steel grades into food simulant solutions at various immersion temperatures

STROE, S.-G. (Tehnica UTM, 2016)
The influence of the classical cooling process on the occurrence of the rope spoilage in bread

RUMEUS, Iu.; TURTOI, M. (Tehnica UTM, 2016)
The influence of the plasticizer on the quality of edible agar-based films

PUŞCĂŞELU (GHEORGHITA), R.; AMARIEI, S. (Tehnica UTM, 2016)
Antimicrobial effect of non-thermal plasma activated water against food-borne pathogens

BOSTĂNARU, A.C.; NĂSTASĂ, V.; ROȘCA, I.; HNATIUC, E.; MAREȘ, M. (Tehnica UTM, 2016)
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)
Compuşi coordinativi ai fierului (iii) cu activitate biologică

BULHAC, I.; DESEATNIC-CILOCI, A.; CUBA, L.; BIVOL, C.; DANILESCU, O.; DVORNINA, E.; BOUROŞ, P. (Tehnica UTM, 2016)
Compuşi coordinativi oximici în calitate de stimulatori ai proceselor fiziologice la unii fungi şi plante de cultură

COROPCEANU, E.; CILOCI, A.; STEFÎRŢĂ, A.; BULHAC, I. (Tehnica UTM, 2016)
Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt

CARTAȘEV, A. (Tehnica UTM, 2016)

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