Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods

GHENDOV-MOSANU, Aliona

dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.date.accessioned	2024-05-02T09:36:12Z
dc.date.available	2024-05-02T09:36:12Z
dc.date.issued	2021
dc.identifier.citation	GHENDOV-MOSANU, Aliona. Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 117-118. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/27002
dc.description.abstract	The purpose of the work is establishing the theoretical and practical principles of obtaining and stabilizing dyes, antioxidants and preservatives of natural origin by elucidating chemical, physicochemical and biochemical transformations that take place under conditions of extraction, storage and addition of plant matter in food, with the formulation of technology of some functional foods.	en_US
dc.language.iso	en	en_US
dc.publisher	"Alma Mater" Publishing House, Bacau	en_US
dc.relation.ispartofseries	The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
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 compounds	en_US
dc.subject	natural dyes	en_US
dc.subject	natural antioxidants	en_US
dc.subject	natural preservatives	en_US
dc.subject	extracts	en_US
dc.subject	vegetable powders	en_US
dc.subject	biologically active compounds	en_US
dc.subject	functional foods	en_US
dc.title	Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods	en_US
dc.type	Article	en_US