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http://cris.utm.md/handle/5014/1359| Title: | Process for obtaining functional sauce | Authors: | POPOVICI, Violina GHENDOV-MOŞANU, Aliona PATRAS, Antoanela DESEATNICOV, Olga STURZA, Rodica |
Keywords: | Vegetable oil, fat industry, functional sauce | Issue Date: | 2022 | Conference: | EuroInvent 2022 | Abstract: | The invention relates to the food industry, namely to vegetable oil and fat industry, in particular to a process for obtaining functional sauce. The process according to the invention includes mixing the lipophilic extract of sea buckthorn or hawthorn, or rosehip fruit, sunflower oil, milk powder, acetic acid, baking soda, egg powder, sugar, salt, mustard powder, corn starch, citric acid and tap water, heating the mixture to a temperature of 95.0 ...98.0˚C, homogenizing for 12...15 min, cooling to a temperature of 20...25 ° C and packing. |
URI: | http://cris.utm.md/handle/5014/1359 |
| Appears in Collections: | 04-Diplomas |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| EuroInvent_2022_Diploma_Popovici V..pdf | 180.15 kB | Adobe PDF | View/Open |
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