Evaluation of the thermal stability of some spreadable food products

SIMIONESCU, Paula; LISA, Gabriela

DSpace Home
→
Colecția instituțională
→
Conferințe
→
Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor
→
2022
→
Secţia Tehnologia Produselor Alimentare
→
View Item

dc.contributor.author	SIMIONESCU, Paula
dc.contributor.author	LISA, Gabriela
dc.date.accessioned	2022-08-16T12:08:49Z
dc.date.available	2022-08-16T12:08:49Z
dc.date.issued	2022
dc.identifier.citation	SIMIONESCU, Paula, LISA, Gabriela. Evaluation of the thermal stability of some spreadable food products. In: Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor = Technical Scientific Conference of Undergraduate, Master and PhD Students, Universitatea Tehnică a Moldovei, 29-31 martie 2022. Chișinău, 2022, vol. 1, pp. 466-469. ISBN 978-9975-45-828-3. ISBN 978-9975-45-829-0 (Vol.1).	en_US
dc.identifier.isbn	978-9975-45-828-3
dc.identifier.isbn	978-9975-45-829-0
dc.identifier.uri	http://repository.utm.md/handle/5014/20755
dc.description.abstract	In this paper, is analyzed the thermal stability in non-isothermal and isothermal conditions of various types of commercial margarines and butter and of a type of homemade butter. It was found that although the thermal decomposition onset temperatures of the butter samples in non-isothermal conditions were higher than those of margarine samples, in isothermal conditions, their behaviour changes. The mass loss percentage of margarine samples kept at 200°C for 40 or 50 minutes is lower than that of butter samples.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	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	margarine	en_US
dc.subject	butter	en_US
dc.subject	thermal stability	en_US
dc.title	Evaluation of the thermal stability of some spreadable food products	en_US
dc.type	Article	en_US