dc.contributor.author | CAPCANARI, Tatiana | |
dc.contributor.author | POPOVICI, Cristina | |
dc.contributor.author | PALADI, Daniela | |
dc.contributor.author | DESEATNICOVA, Olga | |
dc.date.accessioned | 2023-12-04T11:31:00Z | |
dc.date.available | 2023-12-04T11:31:00Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | CAPCANARI, Tatiana, POPOVICI, Cristina, PALADI, Daniela, DESEATNICOVA, Olga. Mayonnaise. In: The 23th international exhibition of inventions INVENTICA 2019, Iasi, Romania, 2019, p. 289. ISSN:1844-7880. | en_US |
dc.identifier.issn | 1844-7880 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/25147 | |
dc.description | Patent / patent application Nr. MD-317. Domain: Food products and technologies – food bio-security. | en_US |
dc.description.abstract | Cercetarea este dedicată elaborării tehnologiei de obţinere a emulsiilor alimentare de tip maioneză cu valoare biologocă sporită din amestec de uleiuri vegetale de floarea-soarelui şi seminţe de struguri. Obiectivele cercetării prevăd elaborarea compoziţiei lipidice pentru obţinerea emulsiilor alimentare de tip maioneză cu raporte chilibrat al acizilor graşi polinesaturaţi ω-3 şi ω-6; argumentarea condiţiilor optime de obţinere a extractelor naturale cu potenţial antioxidant sporit. Au fost stabiliți parametrii fizico- chimici, microstructura și proprietățile reologice în procesul păstrării, precumși indiciorganolepticie mulsiilor elaborate. | en_US |
dc.description.abstract | The research is devoted to elaborate the technology of obtaining food emulsions such as mayonnaise with increased biological value from the mixture of vegetable oils of the sunflower and grape seed. The research objectives include the elaboration of the fat composition for obtaining food emulsions such as mayonnaise with a balanced ratio of the polyunsaturated fatty acids ω-3 and ω-6; the argumentation of the optimal conditions for obtaining of the natural extracts with high antioxidant. During this experiment, physicochemical, basic quality properties as well as microstructure and rheological behavior in terms of storage and sensory evaluation of mayonnaises was performed. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University "Gheorghe Asachi" of Iași | 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 | emulsii alimentare | en_US |
dc.subject | maioneză | en_US |
dc.subject | uleiuri vegetale | en_US |
dc.subject | food emulsions | en_US |
dc.subject | mayonnaise | en_US |
dc.subject | vegetable oils | en_US |
dc.title | Mayonnaise | en_US |
dc.type | Article | en_US |
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