20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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Project title
20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

Code
20.80009.5107.09.

Project Coordinator
STURZA, Rodica

Start date
01-01-2020

Expected Completion
31-12-2023

Publications
(All)

Author

1 GHENDOV-MOŞANU, Aliona
1 SAVCENCO, Alexandra
1 TATAROV, Pavel

Subject

1 chromaticity coordinates
1 color analysis
1 food additive
1 natural food

Date issued

1 2022

Type

1 Article
1 Article

Fulltext

1 With Fulltext

Refined By:
Author: POPESCU, Liliana

Author: BAERLE, Alexei

Results 1-1 of 1 (Search time: 0.0 seconds).

Issue Date Title Author(s)
1 2022 COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) POPESCU, Liliana ; GHENDOV-MOŞANU, Aliona ; BAERLE, Alexei ; SAVCENCO, Alexandra ; TATAROV, Pavel

CRIS of TUM

20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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