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 |
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