Study of iron enriched o/w emulsions stabilized by proteins

CURCHI, Diana

Home
→
Facultatea Tehnologia Alimentelor
→
Articole ► Conferinţa tehnico-ştiinţifică a colaboratorilor, doctoranzilor şi studenţilor (2010-2017)
→
View Item

dc.contributor.author	CURCHI, Diana
dc.date.accessioned	2019-07-28T12:20:30Z
dc.date.available	2019-07-28T12:20:30Z
dc.date.issued	2011
dc.identifier.citation	CURCHI, Diana. Study of iron enriched o/w emulsions stabilized by proteins. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 17 – 19 noiembrie, 2010. Chișinău, 2011, vol. 2, pp. 58-61. ISBN 978-9975-45-065-2. ISBN 978-9975-45-159-8 (Vol.2).	en_US
dc.identifier.isbn	978-9975-45-065-2
dc.identifier.uri	http://repository.utm.md/handle/5014/3872
dc.description.abstract	Lipid oxidation leads to the development of off-flavors (rancidity) and potentially toxic compounds. Proteins are generally regarded as safe food ingredients and they are widely used as emulsifiers in food products. Sodium caseinate (NaCas) can prevent lipid oxidation, essentially by chelating metals ions, but other mechanisms such as free-radical scavenging may also be involved. The aim of this paper is to study the oxidative stability of iron enriched o/w emulsions stabilized by proteins such as NaCas is related to availability of metal ions and protein properties.	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	lipid oxidation	en_US
dc.subject	iron	en_US
dc.subject	availability	en_US
dc.subject	sodium caseinate	en_US
dc.subject	oxidative stability	en_US
dc.subject	o/w emulsions	en_US
dc.title	Study of iron enriched o/w emulsions stabilized by proteins	en_US
dc.type	Article	en_US