| Articolul precedent |
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 SM ISO690:2012ZĂNOAGĂ, Cristinel, ZANOAGA, Madalina, OANA, Cristina. Redox aspects concerning the preservation of food products by freezing. In: Ecological Chemistry, Ed. 3rd, 20-21 mai 2005, Chişinău. Chișinău, Republica Moldova: Tipografia Academiei de Ştiinţe a Moldovei, 2005, 3rd, p. 432. ISBN 9975-62-133-3. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Ecological Chemistry 3rd, 2005 |
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Conferința "Ecological Chemistry" 3rd, Chişinău, Moldova, 20-21 mai 2005 | ||||||
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| Pag. 432-432 | ||||||
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Freezing, at least of vegetable products, no matter of what anatomic part we reffer to – root, stalk, leaf, flower, fruit or sead – induce manifested biochemical changes, including rH tissue modification. The farther is the value of native rH from a characteristic (compatible) value to the animal organism (about 26), the deeper are the rH changes after freezing. The changes obtained by freezing are: if the native rH is bellow 26, the product is oxidizing; in the opposite situation, the product is reducing as if the vegetable products as a whole would look to obtain an homeostazis (redox). |
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