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An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings
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| dc.contributor.author | CROPOTOVA, Janna | |
| dc.contributor.author | POPEL, Svetlana | |
| dc.contributor.author | PARSHACOVA, Lidia | |
| dc.contributor.author | CONDRASHOVA, Iulia | |
| dc.date.accessioned | 2019-11-05T09:28:03Z | |
| dc.date.available | 2019-11-05T09:28:03Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | CROPOTOVA, Janna, POPEL, Svetlana, PARSHACOVA, Lidia, CONDRASHOVA, Iulia. An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 310-315. ISBN 978-9975-80-645-9. | en_US |
| dc.identifier.isbn | 978-9975-80-645-9 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/6062 | |
| dc.description.abstract | Our research was designed in aim to elaborate a thermo-stable fruit filling for bakery products. In order to test the heat-stability of prepared fruit fillings with a minimal number of experiments while reducing time, materials and energy we investigated and determined the optimal ratio of recipe components through experimental design technique. This paper deals with a practical study of thermo-stable properties of fruit fillings through experimental design method that allows to describe the main interactions between the response variable expressed through bakery index which defines fruit filling’s heat-stability and two critical factors that affect it. | 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 | pectin | en_US |
| dc.subject | fruit filling | en_US |
| dc.subject | experimental design | en_US |
| dc.title | An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings | en_US |
| dc.type | Article | en_US |
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Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
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