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Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis

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dc.contributor.author BURLAKA, T.
dc.contributor.author DEKANSKYI, V.
dc.contributor.author DUBKOVETSKYI, I.
dc.contributor.author MALEZHYK, I.
dc.date.accessioned 2019-11-14T14:26:00Z
dc.date.available 2019-11-14T14:26:00Z
dc.date.issued 2016
dc.identifier.citation BURLAKA, T., DEKANSKYI, V., DUBKOVETSKYI, I. et al. Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 32-36. ISBN 978-9975-87-138-9.
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6862
dc.description.abstract The paper is devoted to the investigation of the character of moisture bonding with the determination of areas on which substances transform in the process of drying of cultivated oyster fungi. The forms of the state of water in fungi have been investigated by the method of differential thermal analysis. The periods of fungi dehydration and transformation of dry substances under thermal influence on cultivated fungi have been established. The obtained scientific results can be useful and are employed in technologies of food fungi products. 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 forms of moisture bonding en_US
dc.subject differential thermal analysis en_US
dc.subject cultivated fungi en_US
dc.title Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis en_US
dc.type Article en_US


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