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Utilizarea coloranţilor de sfeclă roşie în industria alimentară

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dc.contributor.author MOTRIUC, Svetlana
dc.date.accessioned 2019-07-28T12:59:34Z
dc.date.available 2019-07-28T12:59:34Z
dc.date.issued 2011
dc.identifier.citation MOTRIUC, Svetlana. Utilizarea coloranţilor de sfeclă roşie în industria alimentară. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 17 – 19 noiembrie, 2010. Chișinău, 2011, vol. 2, pp. 93-95. ISBN 978-9975-45-065-2. ISBN 978-9975-45-159-8 (Vol.2). en_US
dc.identifier.isbn 978-9975-45-065-2
dc.identifier.uri http://repository.utm.md/handle/5014/3881
dc.description.abstract This work is devoted to developing a method of obtaining dye E-162 from beetroot with maximum betacyan. Following research it was found that: -yield of betanin throught fermentation method is 87,50 % -temperature of vacuum concentration of betanin containing products, should not exceed 50˚C, at a higher temperature posibility of red dye loss rise considerably. en_US
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 sfecla roşie en_US
dc.subject betanină en_US
dc.subject betaciani en_US
dc.subject betaxantini en_US
dc.subject extragere en_US
dc.subject valorificare en_US
dc.title Utilizarea coloranţilor de sfeclă roşie în industria alimentară en_US
dc.type Article en_US


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