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Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Author "SIMINIUC, Rodica"

Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Author "SIMINIUC, Rodica"

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  • Effect of temperature on functional properties of starch separated from soriz (sorghum oryzoidum) 
    BULGARU, Viorica; COŞCIUG, Lidia; DUPOUY, Eleonora; SIMINIUC, Rodica (Tehnica UTM, 2012)
    Starch is a functional ingredient used to prepare a wide variety of food products. Sorghum Oryzoidum or soryz is a cereals raw material with a high potential of the recovery as a source of starch. In this way, of interest ...
  • Glycaemic index of soriz (sorghum oryzoidum) grains and groats 
    SIMINIUC, Rodica; COŞCIUG, Lidia; BULGARU, Viorica; ŞTEFÎRŢĂ, Mariana (Tehnica UTM, 2012)
    The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily ...

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