Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2348
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dc.contributor.authorBOISTEAN, Alinaen_US
dc.contributor.authorCHIRSANOVA, Auricaen_US
dc.contributor.authorCHISELIȚA, Nataliaen_US
dc.contributor.authorCHISELIȚA, Olegen_US
dc.date.accessioned2023-12-20T18:32:16Z-
dc.date.available2023-12-20T18:32:16Z-
dc.date.issued2022-
dc.identifier.citationBOIŞTEAN, 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 978-9975-45-851-1en_US
dc.identifier.isbn978-9975-45-851-1-
dc.identifier.urihttp://cris.utm.md/handle/5014/2348-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.relationValorization of secondary wine products: identification and characterization of multifunctional agentsen_US
dc.subjectbeta-glucanen_US
dc.subjectfunctional foodsen_US
dc.subjectdietary fiberen_US
dc.subjectvegetable raw materialsen_US
dc.titleEvaluation Of The Quality Of Vegan Sauce With The Addition Of Multifunctional Compoundsen_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 Food and Nutrition-
crisitem.author.orcid0000-0002-5374-5853-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
Appears in Collections:Conference Abstracts
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