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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