Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2348
Title: Evaluation Of The Quality Of Vegan Sauce With The Addition Of Multifunctional Compounds
Authors: BOISTEAN, Alina 
CHIRSANOVA, Aurica 
CHISELIȚA, Natalia 
CHISELIȚA, Oleg 
Keywords: beta-glucan;functional foods;dietary fiber;vegetable raw materials
Issue Date: 2022
Source: BOIŞTEAN, Alina, CHIRSANOVA (CALCATINIUC), Aurica, CHISELITSA, Natalia, CHISELITA, Oleg. Evaluation of the quality of vegan sauce with the addition of multifunctional compounds. In: Modern Technologies in the Food Industry, Ed. 5, 20-22 octombrie 2022, Chişinău. Chișinău, Republica Moldova: 2022, R, p. 46. ISBN 978-9975-45-851-1
Project: Valorization of secondary wine products: identification and characterization of multifunctional agents 
Conference: Modern Technologies in the Food Industry
Abstract: 
The modern rhythm and lifestyle of people, especially in large cities, have led to an imbalance in the diet. It is supersaturated with easily digestible carbohydrates and saturated fats of animal origin. At the same time, the population suffers from a deficiency of essential fatty acids, vitamins, minerals, dietary fiber and phospholipids. Conducted studies by numerous authors have proven the physiological activity of beta-glucans and its beneficial properties. Products containing beta-glucans have a wide range of technological properties. They retain moisture, stabilize the texture, exhibit preservative and antioxidant properties, help retain flavor and preserve the color of products. They suppress appetite due to the feeling of fullness and exhibit sorption properties.
URI: http://cris.utm.md/handle/5014/2348
ISBN: 978-9975-45-851-1
Appears in Collections:Conference Abstracts

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