Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/1532
DC Field | Value | Language |
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dc.contributor.author | CAPCANARI, Tatiana | en_US |
dc.contributor.author | CHIRSANOVA, Aurica | en_US |
dc.contributor.author | NEGOIȚA, Cătălina | en_US |
dc.contributor.author | COVALIOV, Eugenia | en_US |
dc.contributor.author | SIMINIUC, Rodica | en_US |
dc.date.accessioned | 2022-11-28T09:00:18Z | - |
dc.date.available | 2022-11-28T09:00:18Z | - |
dc.date.issued | 2022 | - |
dc.identifier.uri | http://repository.utm.md/handle/5014/21644 | - |
dc.identifier.uri | http://cris.utm.md/handle/5014/1532 | - |
dc.description.abstract | The functional properties of hemp seeds are due to its high nutritional value which provides important beneficial characteristics for human health, and also to the presence of various bioactive compounds, including unique phenolic compounds with antioxidant, anti-inflammatory, and neuroprotective actions; bioactive peptides, but also two of the main cannabinoids found in Cannabis sativa, Tetrahydrocannabinol and Cannabidiol. it has been shown that although hemp seed proteins have limited bioactive properties, their hydrolysis provides hydrolyzates with higher bioactivity, including antioxidant, antihypertensive, antiproliferative, hypocholesterolemic, anti-inflammatory, and neuroprotective. | en_US |
dc.language.iso | en | en_US |
dc.relation | 20.80009.5107.10. Nutriţie personalizată şi tehnologii inteligente pentru bunăstarea mea | en_US |
dc.subject | antioxidant activity | en_US |
dc.subject | bioactive peptides, | en_US |
dc.subject | functional properties | en_US |
dc.subject | high nutritional value | en_US |
dc.title | Agro-industrial potential of Cannabis Sativa L. Seeds as a sourse of biological active substances | en_US |
dc.type | Article | en_US |
dc.relation.conference | International Conference Modern Technologies in the Food Industry | en_US |
item.grantfulltext | open | - |
item.languageiso639-1 | other | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Department of Food and Nutrition | - |
crisitem.author.dept | Department of Food and Nutrition | - |
crisitem.author.dept | Department of Food and Nutrition | - |
crisitem.author.dept | Department of Food and Nutrition | - |
crisitem.author.orcid | 0000-0002-0056-5939 | - |
crisitem.author.orcid | 0000-0003-4574-2959 | - |
crisitem.author.orcid | 0000-0003-4257-1840 | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.project.grantno | 20.80009.5107.10. | - |
crisitem.project.fundingProgram | State Programme | - |
Appears in Collections: | Conference Abstracts |
Files in This Item:
File | Description | Size | Format | |
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Conf-MTFI-2022-p38.pdf | 142.94 kB | Adobe PDF | View/Open |
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