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dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author POPOVICI, Cristina
dc.contributor.author PALADI, Daniela
dc.contributor.author DESEATNICOVA, Olga
dc.date.accessioned 2023-12-04T11:31:00Z
dc.date.available 2023-12-04T11:31:00Z
dc.date.issued 2019
dc.identifier.citation CAPCANARI, Tatiana, POPOVICI, Cristina, PALADI, Daniela, DESEATNICOVA, Olga. Mayonnaise. In: The 23th international exhibition of inventions INVENTICA 2019, Iasi, Romania, 2019, p. 289. ISSN:1844-7880. en_US
dc.identifier.issn 1844-7880
dc.identifier.uri http://repository.utm.md/handle/5014/25147
dc.description Patent / patent application Nr. MD-317. Domain: Food products and technologies – food bio-security. en_US
dc.description.abstract Cercetarea este dedicată elaborării tehnologiei de obţinere a emulsiilor alimentare de tip maioneză cu valoare biologocă sporită din amestec de uleiuri vegetale de floarea-soarelui şi seminţe de struguri. Obiectivele cercetării prevăd elaborarea compoziţiei lipidice pentru obţinerea emulsiilor alimentare de tip maioneză cu raporte chilibrat al acizilor graşi polinesaturaţi ω-3 şi ω-6; argumentarea condiţiilor optime de obţinere a extractelor naturale cu potenţial antioxidant sporit. Au fost stabiliți parametrii fizico- chimici, microstructura și proprietățile reologice în procesul păstrării, precumși indiciorganolepticie mulsiilor elaborate. en_US
dc.description.abstract The research is devoted to elaborate the technology of obtaining food emulsions such as mayonnaise with increased biological value from the mixture of vegetable oils of the sunflower and grape seed. The research objectives include the elaboration of the fat composition for obtaining food emulsions such as mayonnaise with a balanced ratio of the polyunsaturated fatty acids ω-3 and ω-6; the argumentation of the optimal conditions for obtaining of the natural extracts with high antioxidant. During this experiment, physicochemical, basic quality properties as well as microstructure and rheological behavior in terms of storage and sensory evaluation of mayonnaises was performed. en_US
dc.language.iso en en_US
dc.publisher Technical University "Gheorghe Asachi" of Iași 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 emulsii alimentare en_US
dc.subject maioneză en_US
dc.subject uleiuri vegetale en_US
dc.subject food emulsions en_US
dc.subject mayonnaise en_US
dc.subject vegetable oils en_US
dc.title Mayonnaise en_US
dc.type Article en_US


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  • 2019
    The 23rd International Exhiibiitiion of Inventiions, 26th - 28th June, Iași, România

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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

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