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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "CHIRSANOVA, A."

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "CHIRSANOVA, A."

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  • Influence du teneur du calcium sur les proprietes de texture de fromage 
    PANAINTE, C.; PEREZ-QUINTANS, A.; CHIRSANOVA, A.; REŞITCA, V. (Tehnica UTM, 2016)
    The effect of pH using different concentrations of Glucono-β-lactone (GDL) and the addition of calcium chloride on the textural and rheological properties of rennet-induced casein gels from ultrafiltered milk was investigated. ...
  • L’imagerie de la micelle de caséine par microscopie à force atomique (AFM) 
    MICLEUȘANU, S.; CROGUENNEC, T.; CHIRSANOVA, A. (Tehnica UTM, 2016)
    Milk casein micelles are a natural colloid but it is still unknown their intimate structure. Their structure and stability determine some biological and technological properties of milk such as digestibility or its ability ...
  • Proprietăți fizico-chimice a făinii de topinambur (helianthus tuberosus) 
    GÎNCU, E.; CHIRSANOVA, A.; POPA, I.; CALCATINIUC, D. (Tehnica UTM, 2016)
    Alimentation is one of the most important factors to protect and promote health. Diabetes is a chronic disease characterized by insufficient secretion and deliver of insulin by tissues. Analysis of scientific literature ...
  • Substitution de la matiere graisse dans un fromage crème au chocolat. 
    GHEORGHIȚA, D.; MARTINEZ-ALONSO, S.; CHIRSANOVA, A. (Tehnica UTM, 2016)
    There is a great interest in the dairy industry to find new ingredients for improving the nutritional and organoleptic characteristics of cream cheese. This study aims to obtain information about the effectiveness of inulin ...

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