DSpace Home
→
Facultatea Tehnologia Alimentelor
→
Conferinţa "Modern technologies, in the food industry" – 2016
→
Recent submissions

Conferinţa "Modern technologies, in the food industry" – 2016: Recent submissions

Now showing items 41-60 of 81

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 ...
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 ...
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 ...
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 ...
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) ...
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 ...
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. ...
Obtention et caracteristique des extraits et des tourteaux des dechets de tomates

MIGALATIEV, O. (Tehnica UTM, 2016)

After making tomato juice it is obtained a mixture of seeds, peels and a small amount of pulp, which represent 25-35% of the raw material mass. By the supercritical CO2 extraction the non-polar, lipid soluble compounds are ...
L’imagerie de la micelle de caséine par microscopie à force atomique (AFM)

MICLEUȘANU, S.; CROGUENNEC, T.; CHIRSANOVA, A. (Tehnica UTM, 2016)

Milk casein micelles are a natural colloid but it is still unknown their intimate structure. Their structure and stability determine some biological and technological properties of milk such as digestibility or its ability ...
Technologie de fabrication et opportunités d’implementation des acidifiants à la production des conserves

GOLUBI, R.; IORGA, E.; LINDA, L.; ACHIMOVA, T.; ARNAUT, S.; FIODOROV, S. (Tehnica UTM, 2016)

It is proposed the grapes acidifier manufacturing technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, preservatives widely used in ...
Substitution de la matiere graisse dans un fromage crème au chocolat.

GHEORGHIȚA, D.; MARTINEZ-ALONSO, S.; CHIRSANOVA, A. (Tehnica UTM, 2016)

There is a great interest in the dairy industry to find new ingredients for improving the nutritional and organoleptic characteristics of cream cheese. This study aims to obtain information about the effectiveness of inulin ...
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 ...
Ascorbic acid determination from alcoholic and soft drinks by different techniques

VARODI, C.; SORAN, M.-L.; LUNG, I.; OPRIȘ, O.; MUREȘAN, L. (Tehnica UTM, 2016)

The present study consists in a comparative evaluation of the L-ascorbic acid (AA) concentration from some commercial Romanian juices and wines. The samples was analyzed by high-performance liquid chromatography (HPLC) on ...
The interaction iron – casein in food emulsion

STURZA, R.; VEREJAN, A. (Tehnica UTM, 2016)

The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical ...
Determination of organic acids content in Moldavian wine by HPLC

LAZACOVICI, O. (Tehnica UTM, 2016)

Wines are often falsifiable drinks. In recent years, there are found quite "accurate" counterfeits, when drink’s basic physical and chemical indexes meet the requirements of standards and conditions, declared on the labels. ...
Certain phenolic components detection using serigraphy type biosensors

DRAGANCEA, V. (Tehnica UTM, 2016)

Ce travail porte sur la préparation et l’étude d’électrode sérigraphiées modifiées par la tyrosinase. Cependant une électrode de carbone de type sérigraphiée modifié en surface par la tyrosinase (SPCE-Tyr/Paa/Glut) a été ...
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)

There have been fulfilled a series of biological studies in order to evaluate dioxime coordination compounds effect on the development and biosynthesis processes of enzymes to some fungal mycelium strains of Penicillium, ...
Efficiency of iron in fortified bread

CIOBANU, C.; DESEATNICOV, O. (Tehnica UTM, 2016)

The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. ...
Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt

CARTAȘEV, A. (Tehnica UTM, 2016)

The aim of this study was to compare whey separation in yogurts with solid contents 9,5% and 12,5% and exopolysaccharide (EPS) producing starter cultures using siphon and centrifugation methods of determination. The level ...
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)

Au fost sintetizaţi şi cercetaţi compuşi coordinativi ai fierului(III) cu formulele generale [FeIII(H2L1,2(H2O)2](NO3)3·nH2O (H2L1= 2,6-diacetilpiridină bis(izonicotinoilhidrazonă), n = 5 (I); H2L2 = 2,6-diacetilpiridină ...

Now showing items 41-60 of 81

Search DSpace

Advanced Search

Browse

All of DSpace
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

Recently added

Conferinţa "Modern technologies, in the food industry" – 2016: Recent submissions

Search DSpace

All of DSpace

This Collection

My Account