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Interactions fer-caseines dans les emulsions alimentaires h/e
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| dc.contributor.author | STURZA, Rodica | |
| dc.date.accessioned | 2021-05-13T11:04:21Z | |
| dc.date.available | 2021-05-13T11:04:21Z | |
| dc.date.issued | 2005 | |
| dc.identifier.citation | STURZA, Rodica. Interactions fer - caseines dans les emulsions alimentaires h/e. In: Scientific Study & Research. 2005, V. 6, N. 2, pp. 223-230. ISSN 1582-540X. | en_US |
| dc.identifier.uri | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=200506&vol=2&aid=1055 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/14908 | |
| 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 | Alma Mater Publishing House – "Vasile Alecsandri" University, Bacau | 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 | food emulsions | en_US |
| dc.subject | emulsions | en_US |
| dc.subject | caseins | en_US |
| dc.subject | iron | en_US |
| dc.title | Interactions fer-caseines dans les emulsions alimentaires h/e | en_US |
| dc.type | Article | en_US |
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