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An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings

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dc.contributor.author CROPOTOVA, Janna
dc.contributor.author POPEL, Svetlana
dc.contributor.author PARSHACOVA, Lidia
dc.contributor.author CONDRASHOVA, Iulia
dc.date.accessioned 2019-11-05T09:28:03Z
dc.date.available 2019-11-05T09:28:03Z
dc.date.issued 2012
dc.identifier.citation CROPOTOVA, Janna, POPEL, Svetlana, PARSHACOVA, Lidia, CONDRASHOVA, Iulia. An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 310-315. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6062
dc.description.abstract Our research was designed in aim to elaborate a thermo-stable fruit filling for bakery products. In order to test the heat-stability of prepared fruit fillings with a minimal number of experiments while reducing time, materials and energy we investigated and determined the optimal ratio of recipe components through experimental design technique. This paper deals with a practical study of thermo-stable properties of fruit fillings through experimental design method that allows to describe the main interactions between the response variable expressed through bakery index which defines fruit filling’s heat-stability and two critical factors that affect it. en_US
dc.language.iso en 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 pectin en_US
dc.subject fruit filling en_US
dc.subject experimental design en_US
dc.title An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings en_US
dc.type Article en_US


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