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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "GROSU, C."

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "GROSU, C."

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  • Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen 
    GROSU, C.; BOAGHI, E.; SIMINIUC, R.; DESEATNICOV, O.; REŞITCA, V. (Tehnica UTM, 2016)
    The appearance of food products is determined visually and includes color, brightness, shape, opacity and transparency. Walnut grits are in the form of coarse flour yellowish-gray to brown up. Therefore its use as a food ...
  • Influenţa gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz 
    SIMINIUC, R.; COŞCIUG, L.; GROSU, C.; GUTIUM, O. (Tehnica UTM, 2016)
    In developing gluten-free bakery products hydrocolloids involvement is essential, since lack of gluten in those products required the use improvers for the development of complex matrices with sufficient viscoelastic ...
  • Predicted nutritional quality of walnuts and oilcake 
    SANDULACHI, E.; REŞITCA, V.; GROSU, C.; BOAGHI, E. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study of nutritional quality of walnuts core and oilcake Juglans Regia L. Nutritional quality of the walnuts is given by total protein content, their quality, including ...
  • Proprietatile functionale ale srotului de nuci Juglans Regia L. 
    GROSU, C.; GORBULEAC, V.; SCRIPCARI, I.; CIUMAC, J.; TATAROV, P. (Tehnica UTM, 2016)
    The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility ...

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