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Studiul emulsiilor alimentare U/A îmbogăţite cu fier

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dc.contributor.author CURCHI, D.
dc.contributor.author STURZA, R.
dc.date.accessioned 2019-08-14T08:15:56Z
dc.date.available 2019-08-14T08:15:56Z
dc.date.issued 2003
dc.identifier.citation CURCHI, D., STURZA, R. Studiul emulsiilor alimentare U/A îmbogăţite cu fier. In: Meridian Ingineresc. 2003, nr. 3, pp. 55-58. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/4190
dc.description.abstract Lucrarea dată include un studiu asupra suplementării cu fier a produselor alimentare. A fost pus accentul pe analiza emulsiilor alimentare fortificate cu fier. A fost evaluată influenţa fierului asupra proprietăţilor principale ale emulsiilor alimentare stabilitatea, tipul, dimensiunile şi uniformitatea. S-a constatat că fierul ar putea fi incorporat în emulsiile alimentare, fapt ce i-ar permite să evite oxidarea şi să mărească biodisponibilitatea sa. en_US
dc.description.abstract This work includes a study on iron-fortified food. The main accent in this work is put on the analysis of iron-fortified emulsions. The influence of iron on fortified emulsions, was analysis its influence on the proprieties such as stability, type, size and repartition of droplets of emulsions. Was ascertained that iron could be incorporated in emulsions, and this fact it would allow to avoiding oxidation of iron and the increase of it,s bioavailability. en
dc.description.abstract Ce travail comporte une étude sur la fortification en fer des produits alimentaires. On a évalué l influence du fer incorporé dans les émulsions sur les propriétés principales de ces dernières: la stabilité, le type, les dimensions et l uniformité de répartition des gouttelettes des émulsions. On a constaté que le fer pourrait être incorporé dans les émulsions alimentaires, ce qui lui permettrait d éviter l oxydation et d augmenter sa biodisponibilité. fr
dc.description.abstract В представленной работе дается обширный анализ пищевых эмульсий с добавлением железa. Было установлено влияние железа на основные свойства пищевых эмульсий: стабильность, тип, размеры и однородность. Установлено, что железо может быть внедрено в пищевых эмульсиях, что препятствует их окислению. ru
dc.language.iso ro en_US
dc.publisher Editura U.T.M. 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 food emulsions en_US
dc.subject iron en_US
dc.subject emulsii alimentare en_US
dc.subject fier en_US
dc.title Studiul emulsiilor alimentare U/A îmbogăţite cu fier en_US
dc.title.alternative Study on iron-fortified food emulsions en_US
dc.title.alternative Étude sur la fortification en fer des produits alimentaires en_US
dc.title.alternative Исследование пищевых эмульсий обогащенных железом en_US
dc.type Article en_US


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