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Technologie de fabrication et opportunités d’implementation des acidifiants à la production des conserves

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dc.contributor.author GOLUBI, R.
dc.contributor.author IORGA, E.
dc.contributor.author LINDA, L.
dc.contributor.author ACHIMOVA, T.
dc.contributor.author ARNAUT, S.
dc.contributor.author FIODOROV, S.
dc.date.accessioned 2019-11-15T11:59:15Z
dc.date.available 2019-11-15T11:59:15Z
dc.date.issued 2016
dc.identifier.citation GOLUBI, R., IORGA, E., LINDA, L. et al. Technologie de fabrication et opportunités d’implementation des acidifiants à la production des conserves. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 412-417. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6934
dc.description.abstract It is proposed the grapes acidifier manufacturing technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, preservatives widely used in canned. It was researched several modern techniques to increase the yield of the press must - thermal pretreatment, enzymatic fermentation and microwave treatment. It has designed and implemented several pasteurization versions to reduce the heat load on acidifiers grape and the results obtained have proposed a process for optimized thermal treatment. In laboratory conditions was preserved vegetables and fruit, where the traditional recipe containing acetic acid, sugar and salt was substituted by grape acidifiers. It was decided to further optimizing recipes and develop an assortment of canned which will apply this product from grapes. en_US
dc.language.iso fr 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 grape en_US
dc.subject natural acidifiers en_US
dc.subject non-alcoholic products en_US
dc.title Technologie de fabrication et opportunités d’implementation des acidifiants à la production des conserves en_US
dc.type Article en_US


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