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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1618
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dc.contributor.authorPOPESCU, Lilianaen_US
dc.contributor.authorSORAN Maria-Loredanaen_US
dc.contributor.authorLUNG Ildikoen_US
dc.contributor.authorOPRIȘ Ocsana-Ileanaen_US
dc.contributor.authorKACSO, Irinaen_US
dc.contributor.authorCIORÎŢĂ, Alexandraen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorMACARI, Arturen_US
dc.contributor.authorBARBAROȘ, Maria-Marcelaen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.date.accessioned2022-12-27T15:41:02Z-
dc.date.available2022-12-27T15:41:02Z-
dc.date.issued2022-
dc.identifier.citationPOPESCU, L., SORAN, M-L., LUNG, I., Ocsana OPRIŞ, O., KACSO, I., CIORÎŢĂ, A., GHENDOV-MOSANU, A., MACARI, A., BARBAROȘ, M.-M., STURZA, R. Chemical characterization of alginate-encapsulated plant extracts. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 72. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdfen_US
dc.identifier.urihttp://repository.utm.md/handle/5014/21679-
dc.identifier.urihttp://cris.utm.md/handle/5014/1618-
dc.description.abstractIn this study, hydroethanolic extracts of three species of plants: basil (Ocimum basilicum), rosemary (Rosmarinus officinalis) and summer savory (Satureja hortensis) were encapsulated in sodium alginate using the drop technique. Afterwards the microcapsules were dried by lyophilization. In order to characterize the microcapsules, the following parameters were determined: solubility, swelling index, encapsulation yield and efficiency, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC).en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectaromatic plantsen_US
dc.subjecthydroethanolic extractsen_US
dc.subjectpolyphenolsen_US
dc.subjectencapsulationen_US
dc.subjectcream cheeseen_US
dc.subjectyogurten_US
dc.titleChemical characterization of alginate-encapsulated plant extractsen_US
dc.typeArticleen_US
dc.relation.conferenceModern Technologies in the Food Industryen_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1other-
crisitem.project.grantno20.80009.5107.09.-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0003-3381-7511-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.orcid0000-0003-4163-3771-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
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