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Produse de patiserie fucţionale cu adaos de pulbere de măceşe

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dc.contributor.author ROŞCA, I.
dc.contributor.author RUBŢOV, S.
dc.contributor.author SANDULACHI, L.
dc.contributor.author CIOBANU, C.
dc.contributor.author PATRAŞ, A.
dc.date.accessioned 2019-01-30T09:45:33Z
dc.date.available 2019-01-30T09:45:33Z
dc.date.issued 2018
dc.identifier.citation ROŞCA, I. RUBŢOV, S., SANDULACHI, L., CIOBANU, C., PATRAŞ, A. Produse de patiserie fucţionale cu adaos de pulbere de măceşe. In: Meridian Ingineresc. 2018, nr. 1(68), pp. 84-87. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/88
dc.description.abstract În lucrare sunt prezentate cercetările privind optimizarea termenului de păstrare a produselor de patiserie (biscuiți, turte dulci, mafine ) fabricate cu adaos de pulbere de măceșe (0,5-1,5% față de masa făinii). Se analizează impactul complexului de substanțe biologic active asupra proprietăților organoleptice, microbiologice, a gradului de oxidare a complexului lipidic și activității antioxidante a produselor în condițiile digestiei gastric-intestinale in vitro. en_US
dc.description.abstract This investigation deals with the storage term optimization for bakery products (biscuits, gingerbread, muffins) made with the addition of roseship powder (0.5-1,5% to flour mass). It is analyzed the impact of the complex of biologically active substances on organoleptic, microbiological properties of the oxidation degree of the lipidic complex and the antioxidant activity of the products in conditions of gastric-intestinal digestion in vitro. en
dc.description.abstract
dc.description.abstract Dans ce travail on présente les recherches en ce qui concerne l'optimisation du terme du stockage des produits de pâtisserie (biscuits, pains d'epice, mafins) fabriqués aux additions de la poudre d'églantier (0.5-1,5% de masse de la farine). On analyse l'impact du complexe des substances biologiques actives envers les propriétés organoleptiques, microbiologiques, sur le degré d'oxydation du complexe lipidique et l'activite antioxydante de ces produits dans les conditions de la digestion gastro-intestinale in vitro. fr
dc.description.abstract В статье представлены исследования по оптимизации срока хранения кондитерских изделий (печенья, пряников, маффинов) приготовленных с добавленим шиповника в виде пудры (0.5-1,5% от массы муки). Проанализировано влияние комплекса биологически активных веществ на органолептические, микробиологические свойства, на степень окисления липидного комплекса и антиоксидантной активности в условиях желудочно-кишечного пищеварения/усвоения in vitro. ru
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 roseship en_US
dc.subject bakery products en_US
dc.subject storage term en_US
dc.subject termeni de păstrare en_US
dc.subject produse de patiserie en_US
dc.subject măceş en_US
dc.title Produse de patiserie fucţionale cu adaos de pulbere de măceşe en_US
dc.title.alternative Functional bakery products with added roseship powder en_US
dc.title.alternative Produits de pâtisserie functionnels à poudre d'églantier en_US
dc.title.alternative Функциональная выпечка с добавлением шиповника в виде пудры en_US
dc.type Article en_US


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