<?xml version='1.0' encoding='utf-8'?>
<resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'>
<creators>
<creator>
<creatorName>Gîncu, E.</creatorName>
<affiliation>Academia de Studii Economice din Moldova, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Chirsanova (Calcatiniuc), A.I.</creatorName>
<affiliation>Universitatea Tehnică a Moldovei, Moldova, Republica</affiliation>
</creator>
</creators>
<titles>
<title xml:lang='ro'>Determinarea proprietăților fizico-chimică ale făinii de topinambur (Helianthus Tuberosus)</title>
</titles>
<publisher>Instrumentul Bibliometric National</publisher>
<publicationYear>2016</publicationYear>
<relatedIdentifier relatedIdentifierType='ISBN' relationType='IsPartOf'>978-9975-75-834-5</relatedIdentifier>
<subjects>
<subject>topinambur</subject>
<subject>făină de topinambur</subject>
<subject>insulină</subject>
<subject>diabet zharat</subject>
<subject>retenție de apă</subject>
</subjects>
<dates>
<date dateType='Issued'>2016</date>
</dates>
<resourceType resourceTypeGeneral='Text'>Conference Paper</resourceType>
<descriptions>
<description xml:lang='en' descriptionType='Abstract'><p><em>Alimentation is one of the most important factors to protect and promote health. Diabetes is a chronic disease characterized by insufficient secretion and deliver of insulin by tissues. Analysis of scientific literature establishes that topinambour is a valuable raw material for diabetics because it contains much nutritive substances for diabetics. Topinambour contain much quantity of dry matter (up to 20%), from which inulin quantity is up to 80%. Insulin is a polysaccharide hydrolysis which results with harmless sugar for diabetics, named fructose. To realize research purpose were used native tubers, 2015-2016 crop years. Its quality was verified in compliance with normative-technical documents. In this research were study organoleptic quality indexes like: exterior and inner section appearance, smell and taste. Also, were tested physic-chemical indexes like: humidity, dry matter content, mass fraction of metallic impurities, mass fraction of mineral impurities, water retention capacity, that state quantity and quality of topinambour flour.</em></p></description>
</descriptions>
<formats>
<format>application/pdf</format>
</formats>
</resource>