Facultatea Tehnologia Alimentelor: Recent submissions

  • Feasibility evaluation of some methods and installations for cleaning of working air from industrial plants 
    RASHEVA, Violeta (Tehnica UTM, 2012)
    The techno-economic evaluation of four of the most used methods for cleaning of air by industrial work areas, polluted with organic vapor compounds, is done. The operating costs and the value of the energy sources needed ...
  • Posibilities for energy saving in a student hostel “MARITZA 4” of University of Food Technologies 
    RASHEVA, Violeta (Tehnica UTM, 2012)
    Energy audit of the student hostel “Mаritza 3” of University of Food Technologies – Plovdiv is done. The data about the building energy consumption and about the present state of the building installations and enclosing ...
  • Defining of aseptic tank position in the production process of cosmetic and pharmaceutic products 
    RASHEVA, Violeta; VALTCHEV, Georgy; TASHEVA, Stanislava (Tehnica UTM, 2012)
    A survey for the use of aseptic processes in the production of cosmetic and pharmaceutical products is carried out. It is turned out that the aseptic filling is one of the most critical processes in these industries. The ...
  • Study on microflora of vegetable salads 
    PURICE, G.; RUBȚOV, S. (Tehnica UTM, 2012)
    Salads are prepared with a special role in human ration due to beneficial advantages on the body. These are reliable sources of minerals (K, Na, Ca, P, Mg, Fe), vitamins (vitamin C, vitamin. B1, vit. B2, vit. B6, vit. ...
  • Supercritical fluid extraction of bioactive compounds from walnut leaves 
    POPOVICI, Cristina; GÎTIN, Liliana; ALEXE, Petru (Tehnica UTM, 2012)
    The extractive efficiency of bioactive compounds from plant material is greatly depended on the extraction techniques. In this study, supercritical fluid extraction (SFE) of bioactive compounds from walnut leaves was ...
  • Effect of nitrogen treatment on quality of cold pressed walnut oil 
    POPOVICI, Cristina; CAPCANARI, Tatiana; BOAGHI, Eugenia; DESEATNICOVA, Olga; REŞITCA, Vladislav (Tehnica UTM, 2012)
    In this work nitrogen treatment experiment was set up to determine the intensity of oxidation products accumulation in cold pressed walnut oil. The influence of the nitrogen treatment was assessed by measuring the primary ...
  • Study of hydration germinated soriz flour 
    POPESCU, Liliana (Tehnica UTM, 2012)
    Hydration capacity and water retention of germinated soriz flour increases with the increasing dispersion of flour, both in case of untreated and heat treated flour, maximum values of hydration were recorded for flour ...
  • Rheological properties of yogurt with germinatedsorizflour 
    POPESCU, Liliana (Tehnica UTM, 2012)
    Yoghurt with and without the addition of germinated soriz flour and Danisco stabilizer has a behavior similar to that of rheological pseudoplastic nenewtoniene fluids. Soriz yogurt supplementation with germinated soriz ...
  • Prospects of the use of vitamin and mineral complexes developed for elimination of iron and acid folic deficiency in the Republic of Moldova 
    POPEL, Svetlana; DRAGANOVA, Elena; PARSHAKOVA, Lidia; CONDRASHOVA, Iulia; CROPOTOVA, Janna; COLESNICENCO, Alexandra (Tehnica UTM, 2012)
    Practical Scientific Institute of Horticulture and Food Technology performs activities to implement the National Programme 2012 on approval of measures to reduce diseases caused by deficiency of iron and folic acid. There ...
  • Modern experience of the use of iodinated salt in the production of canned vegetables 
    POPEL, Svetlana; DRAGANOVA, Elena; CONDRASHOVA, Iulia (Tehnica UTM, 2012)
    In this work the results of researches on the utilization of the iodated salt at the production in industrial conditions of the tinned food „Red natural beans”, „Whine natural beans”, „Canned green peas”, „Canned sweet ...
  • Functional bread with iodine 
    POPEL, Svetlana; DRAGANOVA, Elena; CROPOTOVA, Janna (Tehnica UTM, 2012)
    A research has been conducted concerning the fortification of bread with iodine by using iodinated salt and iodine compounds in industrial conditions. Experimental samples of bread were manufactured. Physical-chemical, ...
  • A study on oxidative stability of vegetable oil blends with optimal ratio of polyunsaturated fatty acids 
    POPEL, Svetlana; PARSHAKOVA, Lidia; CROPOTOVA, Janna; CONDRASHOVA, Iulia; COLESNICENCO, Alexandra (Tehnica UTM, 2012)
    The characteristic of optimal fatty acid composition of vegetable oils is their balance by the ratio of polyunsaturated (essential) fatty acids, primarily linoleic and α-linolenic, referring respectively to the groups ...
  • Optimisation of fatty-acid composition of vegetable oils 
    PARSHAKOVA, Lidia; POPEL, Svetlana; CROPOTOVA, Janna; CONDRASHOVA, Iulia; SOBOLEVA, Inessa (Tehnica UTM, 2012)
    We researched the possible way to optimise vegetable oils in terms of number and ratio of essential fatty acids. Such oil may be obtained through blending two or more vegetable oil with well-known fatty acids in proportions ...
  • Nut beer as a functional drink 
    OMELCHUK, Stanislav; MELNIK, Irina (Tehnica UTM, 2012)
    Existing developments of beer enrichment by unconventional vegetable raw materials have been reviewed to improve the physicochemical, organoleptic, antioxidant properties of the beer. An additional vegetable raw material ...
  • Nutrition labeling and claims: concerns and challenges 
    BÎRCĂ, Adriana; GACEU, Liviu; PALADI, Daniela (Tehnica UTM, 2012)
    A EU Regulation No.1924/2006 on nutrition and health claims established the first fully harmonized regime on the use of nutrition and health claims made on foods in the European Union.. The Regulation will apply to any ...
  • Valorisation of local red varieties in diversifying wine assortment 
    OBADĂ, Leonora; MÎNDRU, Anatol; RUSU, Emil; GOLENCO, Lidia; CIBUC, Mariana; COVALCIUC, Olga (Tehnica UTM, 2012)
    The present range of moldovian black grain grape varieties is composed mostly of french classics, as well as clones of these varieties. On global wine market several countries with great diligence promote wines from local ...
  • Study on reducing the calcium concentration in white wines 
    OBADĂ, Leonora; GOLENCO, Lidia; MÎNDRU, Anatol; COVALCIUC, Olga; CIBUC, Mariana; NEDOV, Serghei (Tehnica UTM, 2012)
    The article presents results of research on the comparative study of the reduction of calcium content of white dry wine material treated Aligote, harvest in 2008 by chemical methods. Data are presented for carrying out ...
  • Isoflavones distribution in the process of soy protein recovery 
    NOSENKO, Tamara T.; MANK, Valeriy V.; MAKSIMOVA, Olena S. (Tehnica UTM, 2012)
    Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. In this study we have analysed distribution of soy isoflavone between different product under recovery of soy protein. Using ...
  • Optimization of the recipe and determine the price of the prophylactic nectar using fuzzy sets 
    BAYCHENKO, L.A.; BAYCHENKO, A.A.; ARET, V.A. (Tehnica UTM, 2012)
    The article shows how to use the theory of fuzzy sets for the optimization of the prophylactic nectar recipe and determine the nectar price.
  • The antioxidant properties dynamic of aged red wines 
    MUSTEAŢĂ, Grigore; GHERCIU-MUSTEAŢĂ, Lidia; POPOV, Vasilina; URSU, Sorina (Tehnica UTM, 2012)
    This article presents the results of experiments that established the influence of the storage method of Cabernet Sauvignon and Merlot red wines on the phenolic complex and chromatic indices. The wines were kept in the ...

Search DSpace


Browse

My Account