IRTUM – Institutional Repository of the Technical University of Moldova
Impactul factorilor tehnologici asupra activităţii antioxidante ale laptelui de capră
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.advisor | BULGARU, Viorica | |
| dc.contributor.author | PUGACIOVA, Irina | |
| dc.date.accessioned | 2023-02-09T07:58:15Z | |
| dc.date.available | 2023-02-09T07:58:15Z | |
| dc.date.issued | 2023 | |
| dc.identifier.citation | PUGACIOVA, Irina. Impactul factorilor tehnologici asupra activităţii antioxidante ale laptelui de capră: tz. de master: Programul de studiu: Calitatea şi Siguranţa Produselor Alimentare. Cond. şt. Viorica BULGARU, 2023. | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/22090 | |
| dc.description | Fişierul ataşat conţine: Rezumat, Summary ,Cuprins, Introducere, Bibliografie. | en_US |
| dc.description.abstract | Scopul tezei de master este identificarea impactului factorilor tehnologici (tratament termic) asupra modificării activităţii antioxidante a laptelui de capră. Obiective: Analiza comparativă a valorii nutritive, biologice a laptelui obţinut de la diferite specii de animale; identificarea şi argumentarea factorulor care influenţeată proprietăţile antioxidante a latelui de capră; identificarea metodelor de analiză a compoziţiei chimice şi a proprietăţilor antioxidante ale laptelui; argumentarea proprietăţilor antioxidante ale laptelui de capră supus unor tratamente termice diferite în comparaţie cu laptele proaspăt. | en_US |
| dc.description.abstract | The aim of the master thesis is to identify the impact of technological factors (heat treatment) on the modification of the antioxidant activity of goat milk. Objectives: comparative analysis of the nutritional, biological value of milk obtained from different animal species; identification and argumentation of factors influencing the antioxidant properties of goat milk; identification of methods of analysis of the chemical composition and antioxidant properties of milk; argumentation of the antioxidant properties of goat milk subjected to different heat treatments compared to fresh milk. | en_US |
| dc.language.iso | ro | en_US |
| dc.publisher | Universitatea Tehnică a Moldovei | 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 | lapte de capră | en_US |
| dc.subject | polifenoli | en_US |
| dc.subject | goat milk | en_US |
| dc.subject | polyphenols | en_US |
| dc.title | Impactul factorilor tehnologici asupra activităţii antioxidante ale laptelui de capră | en_US |
| dc.title.alternative | Impact of technological factors on the antioxidant activity of goat milk | en_US |
| dc.type | Thesis | en_US |
Files in this item
The following license files are associated with this item:
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States