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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "TATAROV, P."

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Author "TATAROV, P."

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  • Influence of composition and heat treatment on technological parameters of liver pate 
    GORNEȚ, V.; BAERLE, A.; TATAROV, P.; SUBOTIN, I. (Tehnica UTM, 2016)
    The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein ...
  • Innovation strategies to walnut milk production 
    POPOVICI, C.; BAERLE, A.; TATAROV, P. (Tehnica UTM, 2016)
    The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially ...
  • Oxido-reductive state of jam with reduced saccharose content 
    PALADI, D.; TATAROV, P. (Tehnica UTM, 2016)
    Currently, a major trend in the food industry presents the production of food with sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an increased content of biologically active ...
  • Proprietatile functionale ale srotului de nuci Juglans Regia L. 
    GROSU, C.; GORBULEAC, V.; SCRIPCARI, I.; CIUMAC, J.; TATAROV, P. (Tehnica UTM, 2016)
    The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility ...

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