Prospects for using sea buckthorn berries for healthy food production

SANDU, Iuliana; MACARI, Artur; NETREBA, Natalia; BOESTEAN, Olga; SANDULACHI, Elisaveta; DIANU, Irina

dc.contributor.author	SANDU, Iuliana
dc.contributor.author	MACARI, Artur
dc.contributor.author	NETREBA, Natalia
dc.contributor.author	BOESTEAN, Olga
dc.contributor.author	SANDULACHI, Elisaveta
dc.contributor.author	DIANU, Irina
dc.date.accessioned	2022-04-14T13:48:57Z
dc.date.available	2022-04-14T13:48:57Z
dc.date.issued	2021
dc.identifier.citation	SANDU, Iuliana, MACARI, Artur, NETREBA, Natalia et al. Prospects for using sea buckthorn berries for healthy food production. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 69. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20135
dc.description.abstract	The article presents the results of analyses of several new varieties of sea- buckthorn growing in the Republic of Moldova - Hergo, Mr. Sandu, Pomorancevaia, Roori, Seirola and their qualitative indicators are defined: a comparative biomorphological characteristic is given, the results of mechanical analysis of sea-buckthorn berries are provided. The theme of introducing sea-buckthorn into food products is progressing and provides an opportunity to develop the food industry. The authors developed a formulation of biscuit with the addition of sea-buckthorn meal of about 10-20% and quality indicators have been analyzed.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	sea buckthorn	en_US
dc.subject	bioactive compounds	en_US
dc.subject	antioxidants	en_US
dc.subject	biscuits	en_US
dc.title	Prospects for using sea buckthorn berries for healthy food production	en_US
dc.type	Article	en_US