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Impactul tratamentelor tehnologice asupra activităţii ureazice a boabelor de năut

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dc.contributor.author GUTIUM, O.
dc.contributor.author CIUMAC, J.
dc.date.accessioned 2019-04-17T09:44:28Z
dc.date.available 2019-04-17T09:44:28Z
dc.date.issued 2014
dc.identifier.citation GUTIUM, O., CIUMAC, J. Impactul tratamentelor tehnologice asupra activităţii ureazice a boabelor de năut. In: Meridian Ingineresc. 2014, nr. 3, pp. 30-34. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/1919
dc.description.abstract Activitatea ureazică a boabelor de năut este influențată de hidratarea şi germinarea boabelor, temperatura şi compozitia mediului de fierbere şi de durata fierberii. Temperatura optimă pentru ureaza năutului este 600C. Prezenţa sărurilor şi a acizilor alimentari în mediul de fierbere au un efect accelerator asupra inactivării ureazei, iar prezenţa zaharurilor reţin procesul de inactivare termică a enzimei. en_US
dc.description.abstract Urease activity of chickpeas is influenced by seeds hydration and germination, the temperature and composition of boiling medium and of boiling length. The optimum temperature for chickpeas urease is 600C. The presence of salts and food acids in the boiling medium has an accelerating effect on urease inactivation, bat the presence of sugars retain heat inactivation of the enzyme. en
dc.description.abstract L’activité uréasique des grains des pois chiches est influencée par l'hydratation et la germination, la température, la composition et la durée de la cuisson. La température optimale de l'uréase des pois chiches est de 600C. La présence de sels et d'acides alimentaires dans le milieu de cuisson à l’eau a un effet accélérateur sur l'inactivation de l'uréase, tandis que la présence de sucres retient l'inactivation thermique de l'enzyme. fr
dc.description.abstract Активность уреазы нута зависит от степени набухания и проращивания зерен, температуры и состава варочной среды и продолжительности варки. Оптимальная температура для активности уреазы нута составляет 600С. Присутствие пищевых солей и кислот в варочной среде ускоряет инактивацию уреазы, а присутствие сахаров тормозит процесс термической инактивации фермента. ru
dc.language.iso ro en_US
dc.publisher Tehnica UTM 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 chickpeas en_US
dc.subject boabe de năut en_US
dc.subject năut en_US
dc.title Impactul tratamentelor tehnologice asupra activităţii ureazice a boabelor de năut en_US
dc.title.alternative Impact of technological treatment on urease activity in chickpeas en_US
dc.title.alternative Impact des traitements technologiques sur l’activite ureasique des grains du pois chiche en_US
dc.title.alternative Влияние технологическoй обработки на активность уреазы бобов нута en_US
dc.type Article en_US


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