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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1701
DC FieldValueLanguage
dc.contributor.authorBOAGHI (COVALIOV), Eugeniaen_US
dc.contributor.authorPOPOVICI, Violinaen_US
dc.contributor.authorSIMINIUC, Rodicaen_US
dc.contributor.authorMACARI, Arturen_US
dc.date.accessioned2023-06-13T06:12:59Z-
dc.date.available2023-06-13T06:12:59Z-
dc.date.issued2023-
dc.identifier.urihttp://cris.utm.md/handle/5014/1701-
dc.description.abstractThe process of obtaining the functional sauce from sea buckthorn berries takes place through the primary processing of the sea buckthorn berries (sorting, washing, straining). The sea buckthorn puree is passed through a sieve to remove the seeds and the skin of the fruits. Puree without seeds and skins is combined with sugar, mixed spices (cinnamon, cloves, nutmeg), agar-agar and stevia.en_US
dc.subjectfunctional sauce, sea buckthorn, pureeen_US
dc.titleProcess for obtaining functional sauce from sea buckthorn berriesen_US
dc.typeAwarden_US
dc.relation.conferenceEuroinvent 2023en_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
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 Technology-
crisitem.author.orcid0000-0003-4574-2959-
crisitem.author.orcid0000-0003-4257-1840-
crisitem.author.orcid0000-0003-4163-3771-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
Appears in Collections:02-Silver Medals
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