Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis

BURLAKA, T.; DEKANSKYI, V.; DUBKOVETSKYI, I.; MALEZHYK, I.

DSpace Home
→
Facultatea Tehnologia Alimentelor
→
Conferinţa "Modern technologies, in the food industry" – 2016
→
View Item

dc.contributor.author	BURLAKA, T.
dc.contributor.author	DEKANSKYI, V.
dc.contributor.author	DUBKOVETSKYI, I.
dc.contributor.author	MALEZHYK, I.
dc.date.accessioned	2019-11-14T14:26:00Z
dc.date.available	2019-11-14T14:26:00Z
dc.date.issued	2016
dc.identifier.citation	BURLAKA, T., DEKANSKYI, V., DUBKOVETSKYI, I. et al. Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 32-36. ISBN 978-9975-87-138-9.
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6862
dc.description.abstract	The paper is devoted to the investigation of the character of moisture bonding with the determination of areas on which substances transform in the process of drying of cultivated oyster fungi. The forms of the state of water in fungi have been investigated by the method of differential thermal analysis. The periods of fungi dehydration and transformation of dry substances under thermal influence on cultivated fungi have been established. The obtained scientific results can be useful and are employed in technologies of food fungi products.	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	forms of moisture bonding	en_US
dc.subject	differential thermal analysis	en_US
dc.subject	cultivated fungi	en_US
dc.title	Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis	en_US
dc.type	Article	en_US