Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1357
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dc.contributor.authorPOPESCU, Lilianaen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.contributor.authorPATRAS, Antoanelaen_US
dc.contributor.authorLUNG, Ildikoen_US
dc.contributor.authorOPRIȘ, Ocsana-Ileanaen_US
dc.contributor.authorSORAN, Maria-Loredanaen_US
dc.date.accessioned2022-08-19T09:14:58Z-
dc.date.available2022-08-19T09:14:58Z-
dc.date.issued2022-
dc.identifier.urihttp://cris.utm.md/handle/5014/1357-
dc.description.abstractThe invention relates to the dairy industry, in particular to a process for producing yoghurt with high biological value. The process, according to the invention, com- prises milk normalization, pasteurization, cool- ing, leavening with starter cultures for yoghurt, fermentation, introduction of a water-alcohol extract of berries, mixing, packaging, cooling and maturation of yoghurt. At the same time, a water-alcohol extract of berries is intro- duced, obtained by mixing berry powder with water-alcohol solution and microwave extrac- tion followed by filtration and concentration, and as berries are used chokeberry or sea- buckthorn or dog rose, or hawthorn fruits.en_US
dc.subjectYoghurt, biological value, milken_US
dc.titleProcess for producing yoghurt with high biological valueen_US
dc.typeAwarden_US
dc.relation.conferenceEuroInvent 2022en_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0003-3381-7511-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
Appears in Collections:04-Diplomas
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