dc.contributor.author | COVALIOV, Eugenia | |
dc.contributor.author | GROSU, Carolina | |
dc.contributor.author | POPOVICI, Violina | |
dc.contributor.author | CAPCANARI, Tatiana | |
dc.contributor.author | SIMINIUC, Rodica | |
dc.contributor.author | RESITCA, Vladislav | |
dc.date.accessioned | 2022-04-14T08:53:39Z | |
dc.date.available | 2022-04-14T08:53:39Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | COVALIOV, Eugenia, GROSU, Carolina, POPOVICI, Violina et al. Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality. 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. 38. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/20121 | |
dc.description | Only Abstract | en_US |
dc.description.abstract | In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yogurt. For this, yogurt samples were prepared with the addition of sea buckthorn puree in different concentrations - 1%, 3%, 5%, 7%. | 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 | yogurt | en_US |
dc.subject | prebiotics | en_US |
dc.subject | probiotics | en_US |
dc.title | Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality | en_US |
dc.type | Article | en_US |
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