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Utilizarea coloranţilor naturali în industria alimentară

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dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.date.accessioned 2019-02-16T15:26:50Z
dc.date.available 2019-02-16T15:26:50Z
dc.date.issued 2017
dc.identifier.citation GHENDOV-MOŞANU, Aliona. Utilizarea coloranţilor naturali în industria alimentară. In: Meridian Ingineresc. 2017, nr. 3(66), pp. 26-35. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/390
dc.description.abstract Prezenta lucrare include noţiuni generale privind coloranţii naturali care pot substitui coloranţii sintetici la obţinerea produselor alimentare. Sunt caracterizaţi patru tipuri de pigmenţi naturali de colorare (clorofilele, caratenoidele, antocianii şi betanina) şi influenţa factorilor fizici la stabilitatea acestora. Sunt expuse diferite posibilităţi de înlocuire a coloranţilor sintetici cu cei naturali în fabricaţia produselor alimentare. en_US
dc.description.abstract This work includes general notions about natural dyes that can replace synthetic dyes in food production. There are characterized four types of natural coloring pigments (chlorophyll, carotenoids, anthocyanins and betanin) and the influence of physical factors on their stability. There are presented various possibilities of replacing synthetic dyes with the natural ones in food production en
dc.description.abstract Ce travail comprend des notions générales sur les colorants naturels qui peuvent remplacer les colorants synthétiques dans la production alimentaire. On caractérise quatre types de pigments colorants naturels (chlorophylle, caroténoïdes, anthocyanines et la bétanine) et l'influence de facteurs physiques sur leur stabilité. On présent diverses possibilités de remplacement des colorants synthétiques par ceux naturels dans l'industrie alimentaire. fr
dc.description.abstract Эта статья включает общие понятия о натуральных красителях, которые могут заменить синтетические красители при производстве пищевых продуктов. Существует четыре типа натуральных окрашивающих пигментов (хлорофиллы, каротиноиды, антоцианы и бетанин) и влияние физических факторов на их стабильность. Представлены различные возможности замены синтетических красителей натуральными при производстве пищевых продуктов. 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 natural dyes in the food industry en_US
dc.subject food industry en_US
dc.subject coloranţi naturali în industria alimentară en_US
dc.subject produse alimentare en_US
dc.subject industria alimentară en_US
dc.title Utilizarea coloranţilor naturali în industria alimentară en_US
dc.title.alternative Use of natural dyes in the food industry en_US
dc.title.alternative Utilisation de colorants naturels dans l'industrie alimentaire en_US
dc.title.alternative Использование натуральных красителей в пищевой промышленности en_US
dc.type Article en_US


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