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Researches on the use of spirulina in the production of flour products

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dc.contributor.author DODON, Adelina
dc.contributor.author BANTEA-ZAGAREANU, Valentina
dc.contributor.author GUREV, Angela
dc.date.accessioned 2022-04-15T06:17:10Z
dc.date.available 2022-04-15T06:17:10Z
dc.date.issued 2021
dc.identifier.citation DODON, Adelina, BANTEA-ZAGAREANU, Valentina, GUREV, Angela. Researches on the use of spirulina in the production of flour products. 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. 75. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20138
dc.description Only Abstract en_US
dc.description.abstract The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production of cookies, methods of obtaining the flour and the possibilities of using natural dyes and spirulina in the food industry. This research is aimed at the manufacture of bakery products for people suffering from gluten intolerance, and correspond to the following requirements: to be gluten-free, absence of allergic factors, characterised by nutritional principles necessary for correction of metabolism disorders, accessible price and high quality. 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 natural dyes en_US
dc.subject spirulina en_US
dc.subject bakery products en_US
dc.subject gluten-free products en_US
dc.subject rice flours en_US
dc.subject soriz flours en_US
dc.title Researches on the use of spirulina in the production of flour products en_US
dc.type Article en_US


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