CRIS of TUM
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http://cris.utm.md/handle/5014/2355| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | CAPCANARI, Tatiana | en_US |
| dc.contributor.author | CHIRSANOVA, Aurica | en_US |
| dc.contributor.author | BOAGHI (COVALIOV), Eugenia | en_US |
| dc.contributor.author | RADU Oxana | en_US |
| dc.contributor.author | DESEATNICOV, Olga | en_US |
| dc.contributor.author | SUHODOL, Natalia | en_US |
| dc.contributor.author | BOISTEAN, Alina | en_US |
| dc.date.accessioned | 2023-12-20T21:16:23Z | - |
| dc.date.available | 2023-12-20T21:16:23Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | CAPCANARI, Tatiana, CHIRSANOVA (CALCATINIUC), Aurica, BOAGHE, Eugenia, RADU, Oxana, DESEATNICOVA, Olga, SUHODOL (MOTRUC), Natalia, BOIŞTEAN, Alina. Nutritional attributes of Goji (Lycium Barbarum) berry - A review. In: Modern Technologies in the Food Industry, Ed. 5, 20-22 octombrie 2022, Chişinău. Chișinău, Republica Moldova: 2022, R, p. 54. | en_US |
| dc.identifier.isbn | 978-9975-45-851-1 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/2355 | - |
| dc.description.abstract | Goji berries have been known for over 2000 years in Tibet and have been used in traditional Chinese medicine because of the many benefits they provide to the human body. Recently, the interest in goji berries has grown considerably due to the awareness of the functional properties they carry, being rich sources of polysaccharides, phenolic substances, proteins, fibers, mineral elements, vitamins necessary in human nutrition. Today, goji berries are called a "superfood" with numerous nutritional advantages. In Europe, there is a dynamic increase in the consumption and direct cultivation of goji berries. | en_US |
| dc.language.iso | en | en_US |
| dc.relation | 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 | en_US |
| dc.subject | balanced diet | en_US |
| dc.subject | essential compounds | en_US |
| dc.subject | functional properties | en_US |
| dc.subject | high fiber content | en_US |
| dc.subject | superfood | en_US |
| dc.title | Nutritional attributes of Goji (Lycium Barbarum) berry - A review | en_US |
| dc.type | Article | en_US |
| dc.relation.conference | Modern Technologies in the Food Industry | en_US |
| item.grantfulltext | open | - |
| item.languageiso639-1 | other | - |
| item.fulltext | With Fulltext | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.orcid | 0000-0002-0056-5939 | - |
| crisitem.author.orcid | 0000-0003-4574-2959 | - |
| crisitem.author.orcid | 0000-0001-9260-6314 | - |
| crisitem.author.orcid | 0000-0002-5374-5853 | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.project.grantno | 20.80009.5107.09. | - |
| Appears in Collections: | Conference Abstracts | |
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