https://repository.utm.md/handle/5014/5975 Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012 Mon, 20 Apr 2026 06:36:52 GMT 2026-04-20T06:36:52Z https://repository.utm.md/handle/5014/8921 Microbial contamination of Junglans Regia L. Walnuts stored in Moldova SANDULACHI, Elisaveta; GURJUI, Ana; SILIVESTRU, Eugenia This paper includes an analysis of microbial contamination of Juglans regia L walnuts based on a bibliographic study of estimates made in the last 10 years by research workers from different countries. Existing studies show that nuts microbiota is quite diverse and is conditioned by many factors. If the conditions of fruit processing and storage are not respected, it leads to increasing the microbiological risk. This can affect the consumers health and can cause economic losses. The paper also presents an initial study of microbial contamination of walnuts grown in Moldova. The main objectives of the present research were to evaluate the mold, the total number of yeasts and other microorganisms of contamination in autochthonous Juglans regia L. walnuts, which were cultivated and stored at different stages of maturation. In the study (bibliographical and experimental), there are determined the factors which condition the microbiological risk, and are suggested ways to reduce microbial contamination of walnuts during storage. Sun, 01 Jan 2012 00:00:00 GMT https://repository.utm.md/handle/5014/8921 2012-01-01T00:00:00Z https://repository.utm.md/handle/5014/8920 Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant VIZIREANU, Camelia; STURZA, Andrei; MOTRUC, Natalia; CIOBANU, Corina Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of this research was to elucidate the influence of the substitution of synthetic colorants (carmoisine ) with extracts of grape anthocyanes on the organoleptic, physicochemical and antioxidant properties of some confectionery products ( marmalade, jellies). Sun, 01 Jan 2012 00:00:00 GMT https://repository.utm.md/handle/5014/8920 2012-01-01T00:00:00Z https://repository.utm.md/handle/5014/6730 Sonic technology for obtaining drinking water CIRNU, Carmen-Liliana; BALAN, George The paper presents the results of experimental research at the Water Plant in Braila. The purpose was to achieve the practical installation for the sonic treatment of raw water in the continuous operating mode in industrial level and determine the operating modes for which the effect of application of sonic technology is maxim. We evaluated the physical-chemical and microbiologic indicators in different operating regimes of the sonic settling. Creating a new technology of sonic treatment for raw water allows removal of disinfection phase, and is preferred for environmental reasons. Sun, 01 Jan 2012 00:00:00 GMT https://repository.utm.md/handle/5014/6730 2012-01-01T00:00:00Z https://repository.utm.md/handle/5014/6729 Study the influence of dry gluten upon the quality of barley flour bread CHOCHKOV, Rosen; KARADZHOV, Grozdan The effect of dry gluten on quality of bread with barley flour was studied. All samples with dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten quantity the both volume at formed and bottom bread increase. Dry gluten also increase the specific volume of the samples at all levels. The results of sensory analysis using hedonic rating showed that with addition of 10 and 15 % dry gluten the disadvantages of gluten free bread is reduced to an acceptable level. Increasing the quantity of dry gluten causes an increase bread volume, and the bread specific volume. Sun, 01 Jan 2012 00:00:00 GMT https://repository.utm.md/handle/5014/6729 2012-01-01T00:00:00Z