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The use of spring herbs in moldovan people's diet

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dc.contributor.author COVALIOV, Eugenia
dc.contributor.author GUTIUM, Olga
dc.contributor.author BABCENCO, Coralia
dc.contributor.author CAZAC, Viorica
dc.date.accessioned 2022-04-14T09:39:44Z
dc.date.available 2022-04-14T09:39:44Z
dc.date.issued 2021
dc.identifier.citation COVALIOV, Eugenia, GUTIUM, Olga, BABCENCO, Coralia et al. The use of spring herbs in moldovan people's diet. 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. 48. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20124
dc.description Only Abstract en_US
dc.description.abstract The traditional Moldovan cuisine is rich of different herbs which have been used as food ingredients in salads, soups, pies or main courses in fresh or dried forms since ancient times. The most consumed spring herbs are the Allium species (Allium vineale, Allium ursinum and Allium cepa), Neetles, Rumex acetosa and Rumex patientia leaves and others. The present work presents an overview of some spring herbs in Moldovan cuisine, including wild garlic, chives, neetle, green onions, Rumex patienctia and Rumex acetosa leves. Studies on these herbs showed that they have a great biological potential (vitamins, polyphenols, organic acids, minerals) that are benefic for human health. 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 spring herbs en_US
dc.subject vitamins en_US
dc.subject wild garlic en_US
dc.subject chives en_US
dc.subject neetle en_US
dc.subject green onions en_US
dc.subject rumex patienctia en_US
dc.subject rumex acetosa leves en_US
dc.title The use of spring herbs in moldovan people's diet en_US
dc.type Article en_US


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