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Nanotechnological Aspects at Electro-activation of Secondary Dairy Products

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dc.contributor.author VRABIE, E. G.
dc.contributor.author BOLOGA, M. K.
dc.contributor.author PALADII, I. V.
dc.contributor.author VRABIE, V. G.
dc.contributor.author POLICARPOV, A.
dc.contributor.author GONCIARUC, V.
dc.contributor.author SPRINCEAN, C. Gh.
dc.contributor.author STEPURINA, T.
dc.date.accessioned 2020-05-31T09:10:59Z
dc.date.available 2020-05-31T09:10:59Z
dc.date.issued 2019
dc.identifier.citation VRABIE, E. G., BOLOGA, M. K., PALADII, I. V. Nanotechnological Aspects at Electro-activation of Secondary Dairy Products. In: ICNMBE: International conference on Nanotechnologies and Biomedical Engineering: proc. of the 4rd intern. conf., Sept. 18-21 : Program & Abstract Book , 2019. Chişinău, 2019, p. 155. ISBN 978-9975-72-392-3. en_US
dc.identifier.isbn 978-9975-72-392-3
dc.identifier.uri https://doi.org/10.1007/978-3-030-31866-6_142
dc.identifier.uri http://repository.utm.md/handle/5014/8496
dc.description Access full text - https://doi.org/10.1007/978-3-030-31866-6_142 en_US
dc.description.abstract The study of the electro-activation processing of whey, with the recovery of the PMCs and simultaneous isomerization of lactose into lactulose, reveals the necessity of certain technical requirements in order to ensure management and control of a technological process that takes place in an electrolyzer. Electro-activation of secondary dairy products and obtaining protein mineral concentrates (PMCs), with the simultaneous isomerization of lactulose allows not only to specifically mobilise proteins at the formation of protein compounds but also isomerization of lactose into lactulose. As is well known, a lactulose molecule is about 5 nm. Whey, a secondary dairy product, has over 200 components, a part of which are in nano-quantities. Electro-activation triggers a number of inter- and intramolecular reactions at the nanoscale level. The results may be of interest for dairy factories that can use the proposed installation and apply the whey processing wasteless technology and for other food industry companies, as well as for those in pharmaceutics – in valorification technologies for obtaining the PMCs with the desired content of protein fractions and amino acids. 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 electro-activation processing en_US
dc.subject protein mineral concentrates en_US
dc.subject electrolyzers en_US
dc.subject whey en_US
dc.title Nanotechnological Aspects at Electro-activation of Secondary Dairy Products en_US
dc.type Article en_US


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