Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1532
DC FieldValueLanguage
dc.contributor.authorCAPCANARI, Tatianaen_US
dc.contributor.authorCHIRSANOVA, Auricaen_US
dc.contributor.authorNEGOIȚA, Cătălinaen_US
dc.contributor.authorCOVALIOV, Eugeniaen_US
dc.contributor.authorSIMINIUC, Rodicaen_US
dc.date.accessioned2022-11-28T09:00:18Z-
dc.date.available2022-11-28T09:00:18Z-
dc.date.issued2022-
dc.identifier.urihttp://repository.utm.md/handle/5014/21644-
dc.identifier.urihttp://cris.utm.md/handle/5014/1532-
dc.description.abstractThe 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.isoenen_US
dc.relation20.80009.5107.10. Nutriţie personalizată şi tehnologii inteligente pentru bunăstarea meaen_US
dc.subjectantioxidant activityen_US
dc.subjectbioactive peptides,en_US
dc.subjectfunctional propertiesen_US
dc.subjecthigh nutritional valueen_US
dc.titleAgro-industrial potential of Cannabis Sativa L. Seeds as a sourse of biological active substancesen_US
dc.typeArticleen_US
dc.relation.conferenceInternational Conference Modern Technologies in the Food Industryen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0002-0056-5939-
crisitem.author.orcid0000-0003-4574-2959-
crisitem.author.orcid0000-0003-4257-1840-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.10.-
crisitem.project.fundingProgramState Programme-
Appears in Collections:Conference Abstracts
Files in This Item:
File Description SizeFormat
Conf-MTFI-2022-p38.pdf142.94 kBAdobe PDFView/Open
Show simple item record

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.