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http://cris.utm.md/handle/5014/1619| Title: | Evaluation of antioxidant activity in vitro of donuts enriched with berry powder | Authors: | POPOVICI, Violina STURZA, Rodica GHENDOV-MOŞANU, Aliona |
Keywords: | functional food;rosehip;hawthorn;sea buckthorn | Issue Date: | 2022 | Source: | POPOVICI, 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.pdf | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | Modern Technologies in the Food Industry | Abstract: | Nowadays 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%. |
URI: | http://repository.utm.md/handle/5014/21629 http://cris.utm.md/handle/5014/1619 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p21.pdf | 142.11 kB | Adobe PDF | View/Open |
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