dc.contributor.author | CAPCANARI, Tatiana | |
dc.contributor.author | POPOVICI, Cristina | |
dc.contributor.author | PALADI, Daniela | |
dc.date.accessioned | 2022-05-25T09:59:44Z | |
dc.date.available | 2022-05-25T09:59:44Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | CAPCANARI, Tatiana, POPOVICI, Cristina, PALADI, Daniela. Mayonnaise - type food emulsions with high biological value. In: European Exhibition of Creativity and Innovation: proc. of the 11th ed. EUROINVENT, Iasi, Romania, 2019, pp. 167-168. ISSN 2601-4564. e-ISSN 2601-4572. | en_US |
dc.identifier.issn | 2601-4564 | |
dc.identifier.issn | 2601-4572 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/20411 | |
dc.description.abstract | Current research is devoted to develop technology of obtaining food emulsions such as mayonnaise from vegetable oils of the sunflower and grape seed with a high biological value. This research aimed to determine optimum extraction condition of parsley and lovage extracts and to determine their application as an antioxidant in grape seed oil enriched mayonnaise. | en_US |
dc.language | en | |
dc.publisher | Romanian Inventors Forum | 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 | invenţii | en_US |
dc.subject | inventions | en_US |
dc.subject | food emulsions | en_US |
dc.subject | mayonnaise | en_US |
dc.subject | plant extracts | en_US |
dc.title | Mayonnaise - type food emulsions with high biological value | en_US |
dc.type | Article | en_US |
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