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Wine waste as a source of non-conventional resources in the food industry

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dc.contributor.author BOESTEAN, Olga
dc.contributor.author NETREBA, Natalia
dc.contributor.author GUREV, Angela
dc.contributor.author DRAGANCEA, Veronica
dc.date.accessioned 2022-04-14T11:37:21Z
dc.date.available 2022-04-14T11:37:21Z
dc.date.issued 2021
dc.identifier.citation BOESTEAN, Olga, NETREBA, Natalia, GUREV, Angela et al. Wine waste as a source of non-conventional resources in the food industry. 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. 57. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20130
dc.description Only Abstract en_US
dc.description.abstract The research is focused on the capitalization of phytonutrients from grape seeds in the form of natural food additives. The physico-chemical indicators of seeds were determined and the properties of the powder were studied in order to apply it to the fortification of bakery products. Recipes are developed for breads with the addition of 3, 7 and 10% grape seed powder. 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 winemaking secondary products en_US
dc.subject grape seeds en_US
dc.subject phytonutrients en_US
dc.subject antioxidants en_US
dc.subject bakery products en_US
dc.subject food additives en_US
dc.title Wine waste as a source of non-conventional resources in the food industry en_US
dc.type Article en_US


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