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INFLUENCE DES TRAITEMENTS THERMIQUES SUR LA COMPOSITION DES JUS VEGETAUX – SUBSTRATS POUR LA FERMENTATION LACTIQUE


BURULEANU LAVINIA 1, MANEA IULIANA 2
(1)UNIVERSITÉ VALAHIA TARGOVISTE; FACULTÉ D’INGÉNIERIE DE L’ENVIRONNEMENT ET BIOTECHNOLOGIES, DÉPARTEMENT D’INGÉNIERIE DES PRODUITS ALIMENTAIRES; B-DUL UNIRII, NR.18-24, TARGOVISTE, ROUMANIE; E-MAIL: LAVINIABURULEANU@YAHOO.COM (2)UNIVERSITÉ VALAHIA TARGOV

Issue:

SCSCC6, Volume VII, No. 3

Section:

Volume VII - No. 3 (2006)

Abstract:

The controlled lactic fermentation of the juices obtained from vegetal products is realized through the selection of lactic bacteria depending on the quality desired for the finished product, the properties of raw materials and the used technologies. In the present work the influence of the technology – mainly thermal treatment – on the quantity and availability of the substrate that could be fermented has been studied.

Keywords:

glucides, vegetables, juices, thermal treatment.

Code [ID]:

CSCC6200607V03S01A0020 [0001131]

Full paper:

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