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Water activity concept and its role in strawberries food

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dc.contributor.author SANDULACHI, Elizaveta
dc.contributor.author TATAROV, Pavel
dc.date.accessioned 2020-10-01T08:27:00Z
dc.date.available 2020-10-01T08:27:00Z
dc.date.issued 2012
dc.identifier.citation SANDULACHI, Elizaveta, TATAROV, Pavel. Water activity concept and its role in strawberries food. In: Chemistry Journal of Moldova. 2012, nr. 2(7), pp. 103-115. ISSN 1857-1727. en_US
dc.identifier.issn 1857-1727
dc.identifier.uri http://repository.utm.md/handle/5014/10247
dc.description.abstract This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et al.) in estimate the activity coefficients of non-electrolyte and electrolyte mixture. Have been carried experimental research to study the evolution of the biologically active substances in frozen strawberries with and without sugar addition. It proved that frozen strawberries with sugar, during storage are more stable regarding antioxidants content that strawberry frozen without sugar. en_US
dc.language.iso en en_US
dc.publisher Institutul de Chimie al AŞM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject water activity en_US
dc.subject processing en_US
dc.subject frozen strawerries en_US
dc.subject sugar addition en_US
dc.subject osmotic treatment en_US
dc.title Water activity concept and its role in strawberries food en_US
dc.type Article en_US


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