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Alexandru Erne RINOVETZ

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Author: Alexandru Erne RINOVETZYear: 2018Files: Metadata onlyclear all
Showing 1-4 of 4 records
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SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publication

MANAGEMENT OF A NEW SOLUTION TO EVALUATE THE EFFECTIVENESS OF THE DRY FRACTIONING OPERATION

(STEF92 Technology, 2018-06-20, Martin, I., Radoi, P. B., Rinovetz, A., Cioban, C., Lile, R.)

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The purpose of the research paper was to manage the dry fractioning operation and find out a new solution for it?s effectiveness. Therefore, based on previous studies of the authors related to dry fractioning in centrifugal field on complex lipid mixture, the correlation between the operating parameters (time ? temperature ? centrifugal speed) and physic ? chemical parameters can be done through the principal component analysis (PCA). Starting from these considerations and from the fact that the pork lard is a com...

Advances in Biotechnology2018
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publication

THE INFLUENCE OF BETA-AMYLASE ON DIFFERENT TYPES OF FLOUR

(STEF92 Technology, 2018-06-20, David, I., Velciov, A., Rinovetz, A., Misca, C., Bujanca, G.)

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This article presents the influence of beta-amilase on 3 types of flour: white, whole and brown flour used in the baking industry. In order to determine the activity of the enzyme, the following analysis were done: the falling number using Perten Instruments FN 1310 and the rheological parameters of the dough using the alveographic method. The falling index indirectly measures the activity of enzymes, rapidly jellifying the aqueous suspension of flour which is introduced in a boiling water bath and it measures the...

Advances in Biotechnology2018
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publication

MANAGEMENT OF A NEW SOLUTION TO EVALUATE THE EFFECTIVENESS OF THE DRY FRACTIONING OPERATION

(STEF92 Technology, 2018-06-20, Martin, I., Radoi, P. B., Rinovetz, A., Cioban, C., Lile, R.)

Show more

The purpose of the research paper was to manage the dry fractioning operation and find out a new solution for it?s effectiveness. Therefore, based on previous studies of the authors related to dry fractioning in centrifugal field on complex lipid mixture, the correlation between the operating parameters (time ? temperature ? centrifugal speed) and physic ? chemical parameters can be done through the principal component analysis (PCA). Starting from these considerations and from the fact that the pork lard is a com...

Advances in Biotechnology2018
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publication

THE INFLUENCE OF BETA-AMYLASE ON DIFFERENT TYPES OF FLOUR

(STEF92 Technology, 2018-06-20, David, I., Velciov, A., Rinovetz, A., Misca, C., Bujanca, G.)

Show more

This article presents the influence of beta-amilase on 3 types of flour: white, whole and brown flour used in the baking industry. In order to determine the activity of the enzyme, the following analysis were done: the falling number using Perten Instruments FN 1310 and the rheological parameters of the dough using the alveographic method. The falling index indirectly measures the activity of enzymes, rapidly jellifying the aqueous suspension of flour which is introduced in a boiling water bath and it measures the...

Advances in Biotechnology2018
Showing 1-4 of 4 records
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