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INTERACTIONS FER - CASEINES DANS LES EMULSIONS ALIMENTAIRES H/E


STURZA RODICA
UNIVERSITÉ TECHNIQUE DE MOLDOVA, CHIŞINĂU, 168, BD. STEFAN CEL MARE, TEL. (37322) 31 91 45, E-MAIL: STURZAR@MAIL.UTM.MD

Issue:

SCSCC6, Volume VI, No. 2

Section:

Volume VI - No. 2 (2005)

Abstract:

The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical properties of emulsions depending on the environmental factors and emulsions’ stabilization by proteins as emulsifying agents.

Keywords:

emulsion, caseins, iron, creaming index, redox, electrokinetic’s potential.

Code [ID]:

CSCC6200506V02S01A0011 [0001055]

Full paper:

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