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 GUREV, Angela
1 STURZA, Rodica
1 TARNA, Ruslan

Subject

1 antioxidant activity
1 apple pomace powder
1 dietary fiber
1 quality
1 textural parameters
1 yogurt

Date issued

1 2022

Type

1 Article
1 Article

Fulltext

1 With Fulltext

Refined By:
Author: POPESCU, Liliana

Author: CEȘKO, Tatiana

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Issue Date Title Author(s)
1 2022 Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt POPESCU, Liliana ; CEȘKO, Tatiana ; GUREV, Angela ; GHENDOV-MOŞANU, Aliona ; STURZA, Rodica ; TARNA, Ruslan

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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