The interaction iron – casein in food emulsion

dc.contributor.author	STURZA, R.
dc.contributor.author	VEREJAN, A.
dc.date.accessioned	2019-11-15T11:12:04Z
dc.date.available	2019-11-15T11:12:04Z
dc.date.issued	2016
dc.identifier.citation	STURZA, R., VEREJAN, A. The interaction iron – casein in food emulsion. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 387-394. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6924
dc.description.abstract	The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical properties of emulsions depending on the environmental factors and emulsions’ stabilization by proteins as emulsifying agents.	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	emulsion	en_US
dc.subject	caseins	en_US
dc.subject	iron	en_US
dc.title	The interaction iron – casein in food emulsion	en_US
dc.type	Article	en_US