„Rolul fermentatiei in fabricarea produselor traditionale romanesti”
25 Mai 2018 Sibiu
Comitetul de organizare
Mircea Ureche
Constantin Arseni
Ciopei Felicia
Cinezanu Daniela
Gabriela Mohan
Bicher Daniela
Cristina Stanciu
Comitetul stiintific
Nastasia Belc
Tita Ovidiu
Enuta Iorga
Alina Culetu
PROGRAM
24 mai 2018, ora 19:00, hotel Ramada
Sedinta Consiliului de conducere ASMP
25 mai 2018, Aula mare a Facultatii de Medicina ULB Sibiu,
str. Lucian Blaga nr. 2A
Sesiune de comunicari stiintifice si expozitie
| Inregistrare |
| Sesiunea de deschidere Mircea Ureche, Moara Cibin Sibiu Ovidiu Tita, ULB Sibiu Nastasia Belc, Director general INCDBA – IBA Bucuresti Constantin Arseni, presedinte ASMP |
| Sesiunea I. Prezentarea initiativelor europene Moderatori: Liviu Gaceu, Ovidiu Tita |
| Global Harmonization Initiative (GHI) |
| European Hygienic Engineering & Design Group (EHEDG) |
| Pauza de cafea |
| Sesiunea a II – a. Rolul fermentatiei in fabricarea produselor traditionale romanesti Moderatori: Constantin Arseni, Mircea Ureche |
| Fermentatia: intamplare, miracol sau stiinta Mircea Ureche |
| Fermentarea – metoda de conservare si de imbunatatire a calitatii nutritionale a produselor de panificatie Nastasia Belc, Gabriela Mohan, Luminita Catana, Monica Catana |
| Aspecte referitoare la rolul drojdiilor in industria fermentativa Adriana Dabija, Ioana Rebenciuc, Georgiana Gabriela Codina |
| Factori care afecteaza proprietatile aluaturilor acide Mihai Ognean , Claudia Felicia Ognean |
| Drojdii si maile intr-un singur produs Georgian Fuduli |
| Perceptia consumatorilor asupra produselor traditionale romanesti Alexandrina Sirbu, Liliana Vasilescu |
| Sesiunea a III a. Alte subiecte relevante Moderator: Nastasia Belc |
| New solutions to automate and optimize quality control and analytic Jürgen Willmann – Brabender |
| Reducerea nivelului de acrilamida in industria alimentara -Acrylway Ana Maria Grigoriu, Cristian Gabriel Iacobescu, Anicuta Stoica, Stefan Alexandru |
| Valorificarea expertizei in cercetarea agroalimentara prin transfer de cunostinte catre mediul economic privat in vederea obtinerii de produse alimentare sigure si optimizate nutritional Floarea Serbancea, Nastasia Belc, Claudia Mosoiu, Bogdan Dragancea, Aurelia Stanescu |
| Despre studiile ONG-urilor ce afecteaza (grav) producatorii din Romania Cristian Popa |
| Inlocuirea cu enzime a agentilor chimici de stabilizare ai aluatului Camelia Arghire , Georgiana Gabriela Codina |
| Enhancing Youth (18-26) Employability in Bakery Sector Sorin Iorga, Gabriela Mohan, Denisa Eglantina Duta, Oana Dumitru |
| Sesiunea a IV a. Prezentarea posterelor Moderator: Gabriela Mohan |
| Fiecare poster va fi prezentat de autorul desemnat de echipa, timp de 1 minut, pe baza posterului afisat pe ecran |
|
Premierea lucrarilor |
Postere
Apostol L., Belc N., Iorga S.
NEW RECIPES FOR FOOD – A RICH SOURCE OF NUTRIENTS
Bicher D., Gherghel M.
THE QUALITY OF PASTRY PRODUCTS MADE OF FERMENTED DOUGH, DETERMINED BY LABORATORY ANALYSES
Chis M.S, Paucean A, Man S, Muste S, Pop A.
REINTERPRETATION OF CHEESE PIE USING SOURDOUGH MADE WITH STARTER CULTURE INSTED OF TRADITIONAL SOURDOUGH
Culetu A., Duta D.E., Mohan G., Iorga E.
CURRENT GLUTEN-FREE PRODUCTS MARKET
Dobre A.A., Cucu E. M., Smeu I., Vatuiu I.
CURRENT TECHNOLOGIES FOR RAPID DETECTION OF SALMONELLA IN FOOD PRODUCTS
Gagiu V.
EVOLUTION OF WHEAT, RYE AND TRITICALE CROPS IN ROMANIA DURING 1961 – 2016 AND CONTAMINATION WITH MYCOTOXINS IN THE CONTEXT OF CLIMATE CHANGE
Gradinariu L., Asanachescu S.
PASTRY PRODUCTS MADE OF FERMENTED AND NON – FERMENTED DOUGH, PRODUCED BY THE STUDENTS FROM THE „GHEORGHE MIRON”, TECHNOLOGICAL HIGH SCHOOL IN CONSTANTA
Mihai A.L., Negoita M., Adascalului A.C., Iorga E., Belc N
DETERMINATION OF ACRYLAMIDE LEVEL FROM BREED, BISCUITS AND OTHER SIMILAR PRODUCTS BY GAS CROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY
Popa C., Cheran M.
THE IMPORTANCE OF QUALITY OF FLOUR AS REFLECTED IN THE QUALITY OF BREAD
Popa N.C., Tamba-Berehoiu R.M., Visan L.V.
SUPERIOR CAPITALIZATION OF OAT, BARLEY AND MILLET FLOURS IN ROMANIAN TRADITIONAL BAKERY PRODUCTS
Serbancea F., Stanescu A., Belc N.
INSTRUMENTS FOR ANALYSIS OF FOOD PRODUCTS GENERATED BY MANAGEMENT OF KNOWLEDGE
Tulbure A., Danciu C.
THE CONTROL OF THE WHEAT RECEPTION IN THE ROMANIAN MILLING INDUSTRY. HAZARD ANALYSIS FROM THE RECEPTION TO THE CLEANING PROCESS
Ungureanu E. L., Iorga E., Mustatea G.
ASSESSMENT OF HEAVY METAL CONTENT IN WHEAT FLOUR AVAILABLE ON THE BUCHAREST MARKET
Zaharescu D., Girjoaba S.
FRESH COW CHEESE USED TO FILL LEAVENED DOUGH
Zahia M., Multescu M., Iorga E.
TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY PHOTOCHEMILUMINSCENCE OF SOME FRUITS AND VEGETABLES
