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Prospects for using sea buckthorn berries for healthy food production

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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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