IRTUM – Institutional Repository of the Technical University of Moldova

The influence of thermal processing on the goat milk antioxidant properties

Show simple item record

dc.contributor.author BULGARU, Viorica
dc.contributor.author PUGACIOVA, Irina
dc.contributor.author BANU, Teodor
dc.date.accessioned 2023-12-12T08:50:27Z
dc.date.available 2023-12-12T08:50:27Z
dc.date.issued 2023
dc.identifier.citation BULGARU, Viorica, PUGACIOVA, I., BANU, T. The influence of thermal processing on the goat milk antioxidant properties. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 44. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25295
dc.description.abstract The purpose of this scientific paper is to identify how thermal treatment methods affect the antioxidant properties of goat milk. Goat milk samples were used for the research: whole, pasteurized, heat-treated UHT, powdered milk. The antioxidant activity was determined by the method based on the discoloration of the stable DPPH radical and the total content of polyphenols according to the Folin-Ciocalteu method. The results obtained showed that the UHT milk has the highest antioxidant activity, followed by powdered milk and pasteurized milk. Whole milk showed the lowest antioxidant activity. Thermal treatment can increase the milk antioxidant capacity due to the proteins degradation and the exposure of thiol groups, which can act as hydrogen donors, as well as the formation of Maillard reactions compounds, especially melanoidins, which have a strong antioxidant activity. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 goat milk en_US
dc.subject heat treatment en_US
dc.subject antioxidant properties en_US
dc.subject lapte de capră en_US
dc.subject tratament termic en_US
dc.subject proprietăți antioxidante en_US
dc.title The influence of thermal processing on the goat milk antioxidant properties en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Browse

My Account