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Nutritional and sensory characterization of frozen peas during culinary processing

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dc.contributor.author DIMA, Felicia
dc.contributor.author VIZIREANU, Camelia
dc.contributor.author GARNAI, Maria Cristiana
dc.contributor.author ISTRATI, Daniela
dc.date.accessioned 2019-11-05T10:10:02Z
dc.date.available 2019-11-05T10:10:02Z
dc.date.issued 2012
dc.identifier.citation DIMA, Felicia, VIZIREANU, Camelia, GARNAI, Maria Cristiana, ISTRATI, Daniela. Nutritional and sensory characterization of frozen peas during culinary processing. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 341-348. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6075
dc.description.abstract Food grains are nominated as the main sources of soluble fiber, vegetables are very important to produce insoluble fiber, like peas [6]. The market of our country has been flooded with a wide range of plant products frozen or preserved by sterilization, whose culinary use is growing. But the quality of these products has decreased; the material may be affected by the frozen storage. Study has analyses the evolution of the nutritional characteristics of three varieties of peas grown in the region Galati, subject to freezing or sterilization, and their behavior during cooking. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 pea en_US
dc.subject storage en_US
dc.subject nutrients en_US
dc.subject technological losses during heat treatment en_US
dc.subject sensory analysis of pea and food en_US
dc.title Nutritional and sensory characterization of frozen peas during culinary processing en_US
dc.type Article en_US


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