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CONTENTS

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Section I
Modern Processes and Equipment in the Food Industry
1. Angelov K., Mihaylov I. Investigation on the influence of the
temperature on the resistance of PET-bottles to pressure.............................. 16
2. Antropova L., Gladkaya A., Datkov V. Research of the process of
potato washing by means of vibration............................................................ 21
3. Blan I., Bernic M., apovalenco O., et al. The study of the premix
dosing in the fortification process of wheat flour........................................... 27
4. Bernic M., Lupaco A., apovalenco O., et al. Internal heat source
pulsed supply for oil crops drying.................................................................. 31
5. Bernic M., Bantea-Zagareanu V., Marusic C., et al. Influence of
mixers parameters on dough kneading process............................................. 37
6. Biletsky E., Semeniuk D. Method of determining of dissipation energy
during the movement of bingham fluid........................................................... 40
7. Bologa M., Vrabie E. Electrophysical whey processing............................... 45
8. Dodon A., Lupaco A., islinschii N., et al. Optimization of grain
drying processes under reduce energy consumption...................................... 54
9. Dumitra P., Bologa M., Cuciuc T., et al. Cavitation technologies for
the food industry............................................................................................. 60
10. Ganea G., Broovan R. Performant pneumatic press.................................. 66
11. Gaponyuk I., Bulyandra A. Expediency of using the worked out agent
of the drying................................................................................................... 71
12. Gaponyuk I., Shapovalenko O. Technology performance management
to separations wet grain-mixs........................................................................ 77
13. Ghendov-Moanu A., Boetean O., Dicusar G., et al. Fruits of Aronia
Melanocarpa (michx.) Elliot as object of drying........................................... 83
14. Gorin A., Demin M. Using non gas analyzer method about diagnosing
of leakage of the refrigerating agent from refrigerating system of the
household refrigerator nrd - dh -239....................................................... 88
15. Gospodinov D., Hadjiiski V., Stefanov S . Studying of the compression
resistance of the corrugated paperboard package......................................... 93
16. Ivanov L., Pisarenco V., Cartofeanu V., et al. Heat exchange in a thin
channel........................................................................................................... 99
17. Ivanov L., Bernic M., Ciobanu E. The calculation of the temperature
distribution in product for thermal processing using the traveling waves
of microwave field.......................................................................................... 103
18. Ivashenko N., Bulyandra A., Bernic M. Kinetics of low temperature
beet pulp drying.............................................................................................. 107
19. Karnauk V. About the usage of helio-systems in heat supply systems on
food manufacturing facilities......................................................................... 112
20. uleva L., Lupasco A., Stoicev P., et al. Finite element mathematical
model for complex structure fruits on an example of mulberry fruit............. 115
21. Lasheva V., amburov M., Bencheva S. Use of chitosan in the
composition of paper packaging.................................................................... 117
22. Luchian M., Stefanov S., Litovchenko I., et al. Modeling of mixing
bread dough process using computational techniques................................... 123
23. Lungu C., Pricop E. Mechanical effects of power ultrasounds in food
processing a review..................................................................................... 129
24. Melenciuc M., Stoicev P., Lupaco A., et al. Resonance technologies
not just destroy but creates to (bibliographic study)...................................... 135
25. Melenciuc M., Stoicev P., Lupaco A. Apication of resonace effects in
food industry................................................................................................... 141
26. Nechita P., Stanciu C., Florea T., et al. The influence of the structural
properties of cellulose filtering composites on the contaminants retention
in alimentary liquids....................................................................................... 144
27. Poperechnyj A., Borovkov S., Didenko M. Background of vibration
exposure influence on the extraction process in the system of solid
liquid............................................................................................................ 150
28. Poperechnyj A., Jdanov I., Shulyga A. Drying in vibroboiling layer - a
promising method of sunflower seeds dehydration........................................ 154
29. Poperechnyj A., Kornijchuk V., Kalarash A. Liquid materials drying
in the dryer of pseodoliquified layer with an inert carrier............................ 160
30. Potapov V., Petrenko E., Shevchenko S. Modeling of deep-frying
culinary products............................................................................................ 164
31. Radionenko V., Kochetov V. Possibility of usage of selective
membranes for vegetable products storage.................................................... 168
32. Rotari E., Lupaco A., Bernic M., et al. The analisis of the burdock
roots drying process with high frequency waves............................................ 171
33. Schrempf B. ATP agreement. Refrigeration and foodstuffs energy
consumption................................................................................................... 175
34. Sliusarenco V. Oil presses from oilseeds...................................................... 179
35. Stanciu C., Nechita P. Air permeability of food packaging papers............. 184
36. Stoica M., Filimon V., Alexe P., et al. High hydrostatic pressure and
pulsed electric fields. An overview................................................................. 187
37. Taneva D., Prokopov T., Balev D., et al. Investigation of working
environment parameters in meat processing.................................................. 190
38. islinscaia N., Bernic M., Lupaco A., et al. Simulation of the drying
process with the optimization of energy......................................................... 195
39. Zavialov V., Malejic I., Bodrov V., et al. Principles of vibroextraction
and prospects of its application in food production industry......................... 199
Section II
Food Technology
1. Antropova L., Gladkaya A., Datkov V. Research of the process of
potato washing by means of vibration............................................................ 206
2. Baeva M., Milkova-Tomova I., Gogova T., et al. Preparation of sponge
cakes with flour of topinambur tubers............................................................ 212

3. Baeva M., Gogova T., Milkova-Tomova I., et al.. Physical and sensory 218
characteristics of sponge cakes containing an additive of cacao husks........
4. Balan V., Graur I., Balan G. Sonic treatment of beer wort stabilized
with silicagel.................................................................................................. 224
5. Balanu A., Cohanovscaia S. The analyze of mineral composition in
the grapes and wines...................................................................................... 230
6. Balanu A., Scutaru A, Copceanu S. Combined alcoholic
fermentation of grape must............................................................................ 233
7. Baychenko L., Baychenko A., Aret V. Optimization of the recipe and
determine the price of the prophylactic nectar using fuzzy sets..................... 239
8. Brc A., Gaceu L., Paladi D. Nutrition labeling and claims: concerns
and challenges................................................................................................ 242
9. Boetean O., Ghendov-Moanu A., rn R. Potatoes the source of
improvement the quality of bread................................................................... 251
10. Bulgaru V. Impact of environmental factors on the viscosity of starch
solutions......................................................................................................... 256
11. Bulgaru V, Cociug L., Dupouy E. Effect of temperature on functional
properties of starch separated from soriz (sorghum oryzoidum)................... 262
12. Capcanari T., Popovici C., Deseatnicova O., et al. Prospects of using
grape seed oil for production of functional mayonnaise emulsions............... 265
13. Caragia V., Nicolaeva D., Podogova M., et al. Elaboration the
technology of high concentration supercritical CO 2 -extracts using wheat
germs, and other raw plant materials............................................................ 271
14. Chirsanova A., Reitca V., Boitean A. Implementation of quality
management systems in modern university relations business................... 274
15. Chirsanova A., Boitean A. Possibility of using mixtures of salt and
sunflower sprouts in culinary......................................................................... 278
16. Chochkov R., Karadzhov G. Study the influence of dry gluten upon the
quality of barley flour bread.......................................................................... 283
17. Cirnu C. L., Balan G. Sonic technology for obtaining drinking water........ 288
18. Codin G. G., Mironeasa S., Mironeasa C. Effect of egg yolk powder
addition on rheological parameters of wheat flour dough and bread
quality............................................................................................................. 296
19. Cohanovscaia S. The contain of organic acid is one of naturility indice
in dry wines.................................................................................................... 302
20. Cropotova J., Popel S. Heat stability and quality characteristics of the
fruit fillings used in production of local bakery products.............................. 306
21. Cropotova J., Popel S., Parshacova L., et al. An experimental study
regarding the influence of the relationship between recipe........................... 310
22. Damian C., Leahu A., Avramiuc M., et al. Temperature effect ON
antioxidant activity of goji fruits.................................................................... 316
23. Damianova S., Tasheva S., Ergezen M., et al. Extracts from hawthorn
(crataegus orientalis pall. Ex. Bieb.) Grown in turkey for application in
cosmetic.......................................................................................................... 322
24. Denkova R., Dimbareva D., Denkova Z. Obtaining probiotic
concentrates of lactobacilli of human origin................................................. 328
25. Denkova R., Dimbareva D., Denkova Z. Probiotic properties of
lactobacillus acidophilus a2 of human origin................................................ 334
26. Dima C., Gtin L., Alexe P., et al. Maximizing the Health Benefits of
Functional Foods Through Microencapsulation Techniques......................... 340
27. Dima F, Vizireanu C, Garnai M C., et al. Nutritional and sensory
characterization of frozen peas during culinary processing.......................... 341
28. Garnai M. C., Vizireanu C., Dima F., et al. Recovery of higher
technological aspects overripe bananas........................................................ 349
29. Gorincioi E., Sturza R., Barba A. Identification of Botanical origin of
sugar/ethanol in wine by application of nuclear magnetic resonance of
deuterium........................................................................................................ 354
30. Graur I., Balan G. Sonic activation of waterderived from aquaculture
and microbiological effect.............................................................................. 355
31. Grosu C., Boaghi E., Paladi D., et al. Prospects of using walnut oil cake
in food industry............................................................................................... 362
32. Gutium O. Nutritional value of chickpea seeds proteins.............................. 366
33. Gutium O. Influence of some technological factors on digestibility in
vitro of chickpeas seeds proteins.................................................................... 370
34. Iordchescu G., Praisler M. Multivariate analysis of taste compounds
and spectroscopic properties for animal origin food products...................... 372
35. Istrati D., Vizireanu C., Dima F., et al. Economic and technological
aspects of tenderness of adults beef through marinating............................... 377
36. Ivanova S., Milkova-Tomova I., Krastev L. Characteristics of the
process of frying in oil bath............................................................................ 382
37. Jenac A., Caragia V., Migalatiev O., et al. Characterization of walnut
oil extracted by supercritical CO2.................................................................. 388
38. Kakalova M., Bekyarov G. Influence of temperature and immersion
time on migration of Cr, Mn and Fe from metal cans.................................... 393
39. Lascu C. Food safety certification the essential rule for safe foodstuffs. . . 398
40. Lazarenko T., Mank V. Research of physical and chemical
characteristics of phospholipids water solution............................................ 400
41. Leahu A., Damian C., Oroian M., et al. Correlation analysis between
some physico-chemical parameters of some fruit juices................................ 402
42. Linda L., Caragia V., Sarandi T., et al. Areas of processing sugar corn
hybrids of foreign and moldovan selection.................................................... 408
43. Lupaco A., Rotari E., Bantea-Zagareanu V., et al. Nontraditional
addition in bakery excerpt from plant material.............................................. 413
44. Macari A., Ciumac J., Reitca V. Methods of bleaching walnut juglans
regia L............................................................................................................ 418
45. Melnyk L., Tkachuk N., Melnyk Z. Researching antiseptic properties
of shungite when producing red beet juice..................................................... 423
46. Migalatiev O., Caragia V., Botnari O. Characterization of pumpkin
seeds oil extracted with supercritical CO2..................................................... 427
47. Mija N., Silvia R., Leon B. Extraction and utilization of egg white
lysozyme......................................................................................................... 434
Section II
Food Technology
1. Mustea G., Furtuna N. Establishment of chemical compounds
responsible for odorant areas of three wines from local grape varieties
from Moldova................................................................................................. 10
2. Mustea G., Gherciu-Mustea L., Popov V., et al. The antioxidant
properties dynamic of aged red wines............................................................ 16
3. Nosenko T., Mank V., Maksimova O. Isoflavones distribution in the
process of soy protein recovery...................................................................... 22
4. Obad L., Golenco L., Mndru A., et al. Study on reducing the calcium
concentration in white wines.......................................................................... 28
5. Obad L., Mndru A., Rusu E., et al. Valorisation of local red varieties
in diversifying wine assortment...................................................................... 32
6. Omelchuk S., Melnik I. Nut beer as a functional drink............................... 38
7. Parshakova L., Popel S., Cropotova J., et al. Optimisation of fatty-acid
composition of vegetable oils......................................................................... 41
8. Popel S., Parshacova L., Cropotova J., et al. A study on oxidative
stability of vegetable oil blends with optimal ratio of polyunsaturated
fatty acids....................................................................................................... 44
9. Popel S., Draganova E., Cropotova J. Functional bread with iodine......... 49
10. Popel S., Draganova E., Condrashova I. Modern experience of the use
of iodinated salt in the production of canned vegetables............................... 55
11. Popel S., Draganova E., Parshakova L., et al. Prospects of the use of
vitamin and mineral complexes developed for elimination of iron and
acid folic deficiency in the republic of Moldova............................................ 60
12. Popescu L. Rheological properties of yogurt with germinatedsorizflour..... 66
13. Popescu L. Study of hydration germinated soriz flour.................................. 72
14. Popovici C., Capcanari T., Boaghi E., et al. Effect of nitrogen treatment
on quality of cold pressed walnut oil.............................................................. 78
15. Popovici C., Gtin L., Alexe P. Supercritical fluid extraction of bioactive
compounds from walnut leaves...................................................................... 84
16. Purice G., Rubov S. Study on microflora of vegetable salads.................... 90
17. Rasheva V., Valtchev G., Tasheva S. Defining of aseptic tank position in
the production process of cosmetic and pharmaceutic products.................... 94
18. Rasheva V. Posibilities for energy saving in a student hostel maritza
4 of university of food technologies............................................................. 100
19. Rasheva V. Feasibility evaluation of some methods and installations for
cleaning of working air from industrial plants.............................................. 106
20. Romanovska T., Nikolaenko O. Technology for producing vegetable oil
for preventive.................................................................................................. 112
21. Rusu E., Obad L., Dumanov V., et al. Aromatic compounds of wine
obtained from the new variety of domestic selection viorica......................... 115
22. Shapovalenko O., Ianiuk T., Ganzenko V., et al. Protein supplements
based on soy, flax seeds and dry milk serum.................................................. 121
23. Simac V. Functional foods and health claims in the context of european
legislation....................................................................................................... 125
24. Siminiuc R., Cociug L., Bulgaru V., et al. Glycaemic index of soriz
(sorghum oryzoidum) grains and groats........................................................ 131
25. Skorbanov E., Taran N., Cernei M., et al. Biologically active
substances in red moldovian wines................................................................ 135
26. Slavov A., Denkova Z., Hadjikinova M., et al. Bacterial and yeast
strain selection for treatment of goose down washing wastewater................ 140
27. Slavova V., Petrov S., Baeva M. A study on the change of transport and
selective properties of ultrafiltration polymer membranes after vacuum
metallization with iron-chromium-nickel alloy.............................................. 146
28. leagun G., Popa M. omparative evaluation of vacuum and air oven
moisture content determination methods for some varieties of dried fruits
and vegetables................................................................................................ 152
29. leagun G., Popa M. The infrared analyzer ma35 sartorius application
for moisture determination in dried apples and carrots................................ 158
30. Sturza R., Blici C., Prida I. Autentification of geografical origin of
wines by inductively coupled plasma atomic emission spectroscopy (ICP-
AES)................................................................................................................ 164
31. Sturza R., Covaci C. Principles and modalities to diminish the influence
of the cork taint on wine quality..................................................................... 166
32. Tanasa F., Zanoaga M. Polymers from renewable resources for food
packaging....................................................................................................... 172
33. Tasheva S., Damianova S., Ergezen M., et al. Coeffiicient of diffusion
of aromatic products from anatolian hawthorn (Crataegus Orientalis
Pall. Ex. Bieb.)............................................................................................... 181
34. Tasheva S. Technology regimes of distillation plants as process
coriander........................................................................................................ 187
35. Tatarov P. Physicochemical changes of walnut oil (Juglans Regia L.)........ 192
36. Vasilyeva E., Gladkaya A. Technology of semi-finished products on the
base of quince for whipped sweet dishes........................................................ 198
37. Vizireanu C., Sturza A., Motruc N., et al. Antioxidant activity of sweet
products with anthocyanins extracts use as a natural food colorant............. 203
38. Zanoaga M., Tanasa F. Food industry waste as resource of bio-active
compounds...................................................................................................... 209
Section III
Chemistry and Microbiology of Food
1. Antova G., Vasileva E., Ivanova D., et al. Studies on the composition of
organic and conventional milk products........................................................ 219
2. Buculei A., Amariei S., Poroch - Serian M., et al. Study on the
development of the material balance focused on the metal transfer
between the system can-lacquering and canned vegetables.......................... 225
3. Bure E., Cartaev A., Coev G. Improvement of textural properties of
fermented milk by using streptococcus thermophilus strains......................... 230
4. Coropceanu E. Some 3d-metals dioximates biostimulators for enzymes
production of industrial importance............................................................... 235
5. Duca G., Sturza R., Lazacovici D. The study of the phthalates removing
process from alcoholic products..................................................................... 239
6. Gheorghieva T., Cozma I., Rubov S. Action uv radiation on
microbiota...................................................................................................... 244
7. Gusina L., Dragancea D, Verejan A., et al. Synthesis and study of some
dioxovanadium(v) coordination compounds based on isonicotinoyl-
hydrazone of salicylaldehyde and its derivatives........................................... 247
8. Haritonov S., Sturza R., Verejan A., et al. Research on the iodized oil..... 251
9. Iorga E., Soboleva I., Achimova T., et al. Modern methods for
identification of counterfeit food products..................................................... 254
10. Iorga E., Golubi R., Achimova T., et al. Use of grape of vitis labrusca
variaty in the republic of moldova................................................................. 259
11. Nicolaescu M-M., Bure E., Coev G. Autochthonous symbiotic cultures
for goat's milk yogurt obtaining..................................................................... 264
12. Obreshkov I. Physico-chemical characteristics of some bulgarian
honeys............................................................................................................. 268
13. Sandulachi E., Tatarov P. Quality study of walnut oil Juglans Regia L...... 273
14. Sandulachi E., Costis V., Chirita E. Physico chemical parameters of
some varieties of walnuts (Juglans Regia L) grown in moldova.................... 279
15. Sandulachi E., Chiria E., Costis V. Enzymes impact on quality of
walnuts (Juglans Regia L.) and walnut oil..................................................... 283
16. Sandulachi E., Gurjui A., Silivestru E. Microbial contamination of
Juglans Regia L. walnuts stored in Moldova................................................. 289
17. Sandulachi E., Radu O., Fuior A. Estimation of apical necosis in
Junglans Regia L. walnuts harvested in Moldova.......................................... 295
18. Sofilkanych A., Konon A., Grytsenko N. Intensification of surfactants
synthesis on fried oil and glycerol containing medium.................................. 301
19. Sturza R., Lazacovici O. Comparison of two immobile phases used in
hplc analysis of organic acids in wine........................................................... 304
20. tefra I., Coev G., Gudima A., et al. Storing poultry in vacuum
packages and in gas adjusted environment.................................................... 308
21. Taran N., Soldatenco E., Morari B., et al. Influence of technological
treatments on phenolic complex and colors indices in raw red wines........... 314
22. Taran N., Soldatenco O., ova A., et al. Study of yeast strains
saccharomyces vini from wine centre "Cicova" on the temperature factor... 319
23. Taran N., Soldatenco O., ova A., et al. Technological appreciacion of
yeast strains from the wine center "Cricova"................................................. 323
24. Taran N., Soldatenco O., ova A., et al. Aromatic potential as an
alternative method for characterization of yeast strains............................... 327
25. Teneva O., Zlatanov M., Antova G., et al. Lipid composition of flax
seed oil............................................................................................................ 331
26. Vasilache V., Ciotau C. Studies regarding the incidence of bacteria from
listeria genus in fish meat............................................................................... 336
27. Verejan A., Deseatnic A., Bologa O. 3D-metal coordination compounds
- biostimulators growth.................................................................................. 342
28. Zadorojni L., Verejan A., Haritonov S., et al. Research hyaluronic
acid complexation with bioactive metal ions................................................. 344
29. Zadorojni L., Zadorojni A. Investigation of the extraction process of
hyaluronic acid from natural sources............................................................. 348
30. Zgherea G., Stoian C., Peretz S. Modern study of behavior sucrose.......... 353
Section IV
Economics and Management in the Food Industry
1. Bugaian L., Lazar D., Ghetiu S. Branding moldavian wines........ 362
2. Hadzhiev B., Prokopov T., Pasheva A. Increasing of ECO-efficiency in
food industry by processes reengineering...................................................... 369
3. Levchuk N. Perspectives of innovation development of Ukraine................. 375
4. Luca D., Crucerescu C. Promoting moldavian wines on international
markets and development of a national brand............................................... 379
5. Osipov D., Mamaliga V. Analysis of public transport in Chisinau.............. 383
6. Vladimirov L. Risk assessment of dust contamination of air....................... 388
7. Vladimirov L. Protection's technology of contamination of river's
waters with animal blood............................................................................... 394