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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1619
DC FieldValueLanguage
dc.contributor.authorPOPOVICI, Violinaen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.date.accessioned2022-12-27T15:50:06Z-
dc.date.available2022-12-27T15:50:06Z-
dc.date.issued2022-
dc.identifier.citationPOPOVICI, V., STURZA, R., GHENDOV-MOSANU, A. Evaluation of antioxidant activity in vitro of donuts enriched with berry powder. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 19. https://mtfi.utm.md/files/ Materialele_Conferintei_MTFI-2022.pdfen_US
dc.identifier.urihttp://repository.utm.md/handle/5014/21629-
dc.identifier.urihttp://cris.utm.md/handle/5014/1619-
dc.description.abstractNowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat flour with berry powder of sea buckthorn, hawthorn and rosehip in a ratio of 5 and 10%.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectfunctional fooden_US
dc.subjectrosehipen_US
dc.subjecthawthornen_US
dc.subjectsea buckthornen_US
dc.titleEvaluation of antioxidant activity in vitro of donuts enriched with berry powderen_US
dc.typeArticleen_US
dc.relation.conferenceModern 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 Oenology and Chemistry-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.09.-
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