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| Ultima descărcare din IBN: 2024-02-20 16:19 |
 SM ISO690:2012SIMIONESCU, Paula, LISĂ, Gabriela Apreotesei. Evaluation of the thermal stability of some spreadable food products. In: Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor, 29-31 martie 2022, Chișinău. Chișinău, Republica Moldova: Tehnica-UTM, 2022, Vol.1, pp. 466-469. ISBN 978-9975-45-828-3.. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor Vol.1, 2022 |
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Conferința "Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor" Chișinău, Moldova, 29-31 martie 2022 | ||||||
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In this paper, is analyzed the thermal stability in non-isothermal and isothermal conditions of various types of commercial margarines and butter and of a type of homemade butter. It was found that although the thermal decomposition onset temperatures of the butter samples in non-isothermal conditions were higher than those of margarine samples, in isothermal conditions, their behaviour changes. The mass loss percentage of margarine samples kept at 200°C for 40 or 50 minutes is lower than that of butter samples. |
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| Cuvinte-cheie TGA, margarine, butter, thermal stability, non-isothermal and isothermal conditions |
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