Utilizaţi acest identificator pentru a cita sau a face link la acest document:
https://dspace.upt.ro/xmlui/handle/123456789/1564
Toate metadatele înregistrării:
Câmpuri Dublin Core | Valoare | Limba |
---|---|---|
dc.contributor.author | Țăin, Anca E. | - |
dc.contributor.author | Zincă, G. | - |
dc.contributor.author | Banu, I. | - |
dc.date.accessioned | 2020-04-13T17:35:06Z | - |
dc.date.accessioned | 2021-03-01T08:36:53Z | - |
dc.date.available | 2020-04-13T17:35:06Z | - |
dc.date.available | 2021-03-01T08:36:53Z | - |
dc.date.issued | 2008 | - |
dc.identifier.citation | Țăin, Anca E.. Studies about obtaining safe and healthy bakery products using the beneficial properties of enzymes. Timişoara: Editura Politehnica, 2008 | en_US |
dc.identifier.uri | http://primo.upt.ro:1701/primo-explore/search?query=any,contains,Studies%20about%20obtaining%20safe%20and%20healthy%20bakery%20products%20using%20the%20beneficial%20properties%20of%20enzymes&tab=default_tab&search_scope=40TUT&vid=40TUT_V1&lang=ro_RO&offset=0 Link Primo | - |
dc.description.abstract | In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper’s purpose was the optimization of the brown wheat flour’s quality with the help o enzymes, using some of its beneficial properties. Enzymes are natural compounds of many ingredients used in bakery, which are destroyed in the process and maintain the image of "clean product" of the finished product. Using the sinergetical of the following enzymes – laccase, α-amylase and phytase we improved the dough’s rheological properties and brown wheat flour in bread. By adding phytase we obtained an increase in bioavailability of minerals (Ca²⁺, Mg²⁺, Fe²⁺) as a result of the enzyme’s action on phytine. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Timişoara : Editura Politehnica | en_US |
dc.relation.ispartofseries | Seria chimie şi ingineria mediului;Tom 53(67), fasc. 1-2 (2008) | - |
dc.subject | Chimie analitică -- Enzime -- Articol | en_US |
dc.subject | Brown flour | en_US |
dc.subject | Enzymes | en_US |
dc.subject | Minerals bioavailability | en_US |
dc.subject | Mixolab | en_US |
dc.title | Studies about obtaining safe and healthy bakery products using the beneficial properties of enzymes [articol] | en_US |
dc.type | Article | en_US |
Colecţia: | Articole științifice/Scientific articles |
Fişierele documentului:
Fişier | Descriere | Mărime | Format | |
---|---|---|---|---|
BUPT_ART_Tain_f.pdf | 198.48 kB | Adobe PDF | Vizualizare/Deschidere |
Documentele din DSpace sunt protejate de legea dreptului de autor, cu toate drepturile rezervate, mai puţin cele indicate în mod explicit.