dc.contributor.author | GROSU, C. | |
dc.contributor.author | GORBULEAC, V. | |
dc.contributor.author | SCRIPCARI, I. | |
dc.contributor.author | CIUMAC, J. | |
dc.contributor.author | TATAROV, P. | |
dc.date.accessioned | 2019-11-16T09:04:10Z | |
dc.date.available | 2019-11-16T09:04:10Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | GROSU, C., GORBULEAC, V., SCRIPCARI, I. et al. Proprietatile functionale ale srotului de nuci Juglans Regia L. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 198-202. ISBN 978-9975-87-138-9. | |
dc.identifier.isbn | 978-9975-87-138-9 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/6974 | |
dc.description.abstract | The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility values and hydration capacity, foaming and emulsifying grits varies with the pH in a curve type U, with a minimum in the isoelectric point of the protein (pI = 4.5). With the increase in the ionic strength to 0.18 mol.L−1, mentioned index values increase (phenomenon salting-in of proteins), and in higher ionic strength solutions the effect of proteins salting takes place (salting-out) and values are lower. In all cases functional indicators size varies parabolic the with concentration of sugars (sucrose, fructose, glucose), the maximum 5-6% of sugar. | en_US |
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 | grist | en_US |
dc.subject | nuts | en_US |
dc.subject | hydration | en_US |
dc.title | Proprietatile functionale ale srotului de nuci Juglans Regia L. | en_US |
dc.type | Article | en_US |
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