1. DSpace-CRIS UTM

15.817.02.30A. Development of methods and technics for modernisation of nuts (Juglans regia L.) processing technology using their biologically active constituents in the functional foods / Elaborări metodologice și tehnice pentru modernizarea tehnologiei de procesare a nucilor (Juglans regia L.) cu utilizarea componentelor biologic active în produse alimentare funcționale

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Primary Data

Project title
15.817.02.30A. Development of methods and technics for modernisation of nuts (Juglans regia L.) processing technology using their biologically active constituents in the functional foods / Elaborări metodologice și tehnice pentru modernizarea tehnologiei de procesare a nucilor (Juglans regia L.) cu utilizarea componentelor biologic active în produse alimentare funcționale
Code
15.817.02.30A
Project Coordinator
Participant Organization(s)
 
Status
finished
Start date
01-01-2015
Expected Completion
31-12-2019
 

Description

Abstract
Project Aim: Development of scientific bases and technological engineering practices in the processing of walnuts (Juglans regia L.) in foods, convenience foods, other food components. Development of new food compositions based on functional properties of the bioactive substances, including polyunsaturated fatty acids ω-3 and ω-6, proteins of walnuts. The main objects of study: the fruits of walnut, kernel walnuts, nut lipids and proteins, microencapsulated bioactive compounds (BAS), functional foods. Project Objectives: • Maintaining the quality of walnuts and their kernels in storage; • Processing of walnuts with the extraction of oil and obtaining the meal. Optimization of process parameters; • Stabilization and use of microencapsulated walnut bioactive compounds; • Development of new functional products based on ω-3 and ω-6 acids, proteins; • Development and scientific substantiation of methods for determining the shelf life of new food products. Methods: processing, physico-chemical, chemical, biochemical and microbiological, according to international standards (Official Methods of Analysis of AOAC International). Statistical methods, including the analysis of experimental data by means of control charts X-R, S2, and other methods, will be used. Expected results: Physico-chemical and technological properties of some local varieties of walnuts. Methods for primary processing of walnuts. Technology of producing of high-quality walnut oil. Chemical composition and functional properties of walnut proteins . Evaluation methods for shelf life of nuts, oil and kernels during storage. Techniques for stabilizing of biologically active substances of walnuts by means of microencapsulation. Activity measurement methodology for encapsulated biologically active substances in foods. New dairy and meety functional foods with biologically active substances from walnuts. Significance: The Project was developed under the main provisions of the "National Development Programme of Walnut Crops until 2020" (Official Monitor of RM № 5 from 13.01.06). For the first time in Moldova, the Project, which intends to develop the scientific bases and industrial technology of processing of walnuts (Juglans regia L.), is proposed. For the dynamic development of food industry this needs new technology, regulatory and technical documentation for standardization of quality and safety of walnuts, walnut processing products and their derivatives foods
 

Publications
(All)

Results 1-9 of 9 (Search time: 0.003 seconds).

Issue DateTitleAuthor(s)
12019Application of pareto principle in monitoring walnuts quality at storageSANDULACHI, Elizaveta ; BOAGHI, Eugenia ; TATAROV, Pavel ; RESITCA, Vladislav 
22019Effect of changes in polyunsaturated fatty acids on the quality of walnut oilTATAROV, Pavel ; SANDULACHI, Elizaveta ; IVANOVA, Raisa 
32019Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oilPOPOVICI, Cristina ; BAERLE Alexei ; TATAROV, Pavel 
42019Extracţia substanţelor fenolice din pieliţa miezului de nuciSANDU, Iuliana ; BAERLE, Natalia ; SAVCENCO, Alexandra ; BAERLE, Victor 
52019Factors that determine the shelf life of a butter-like spread based on walnut oilRADU Oxana ; BAERLE Alexei ; TATAROV, Pavel ; POPESCU Liliana 
62019The statistical analysis of walnuts lot qualityRADU Oxana 
72016Utilizarea făinii de şrot de nuci (juglans regia l.) la fabricarea biscuiţilor de tip AmarettiGHENDOV-MOŞANU, Aliona 
82019Vegetable oils: do they have antioxidant activity?IVANOVA, Raisa ; ELISOVETCAIA, Dina ; TATAROV, Pavel 
92019Water Activity Influence on Walnuts (Juglans Regia L .) Microbiological and Oxidative StabilityBOAGHI, Eugenia ; RESITCA Vladislav ; CIUMAC, J.