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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