CRIS of TUM
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Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/296| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | CAPCANARI, Tatiana | en_US |
| dc.contributor.author | POPOVICI, Cristina | en_US |
| dc.contributor.author | RADU Oxana | en_US |
| dc.contributor.author | BOAGHI, Eugenia | en_US |
| dc.contributor.author | POPOVICI, Violina | en_US |
| dc.date.accessioned | 2020-04-03T14:33:25Z | - |
| dc.date.available | 2020-04-03T14:33:25Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | CAPCANARI, T., POPOVICI, C., RADU, O., BOAGHI, E., POPOVICI, V. PFONATEC Project Design and Interfaces. 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution", April 11–12, 2019, ISBN 978-966-612-213-4, p. 11. | en_US |
| dc.identifier.isbn | 978-966-612-213-4 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/296 | - |
| dc.description.abstract | Project aim. The development and deepening of fundamental and applied researches with a major impact on food technology, using agri-food sources as natural texture agents and carotenoids obtained by innovative extraction methods in order to apply them in product diversification. The elaboration of "functional foods" with beneficial effects on human body | en_US |
| dc.language.iso | en | en_US |
| dc.relation | 19.80012.51.09A. Produse funcționale obținute prin valorificarea agenților naturali de textură și carotenoide | en_US |
| dc.title | PFONATEC Project Design and Interfaces | en_US |
| dc.type | Article | en_US |
| dc.relation.conference | 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution" | en_US |
| item.fulltext | With Fulltext | - |
| item.languageiso639-1 | other | - |
| item.grantfulltext | open | - |
| crisitem.project.grantno | 19.80012.51.09A | - |
| crisitem.project.fundingProgram | Young Researchers Program | - |
| 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 | 0000-0002-6985-8158 | - |
| crisitem.author.orcid | 0000-0001-9260-6314 | - |
| crisitem.author.orcid | 0000-0003-4574-2959 | - |
| 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 | - |
| Appears in Collections: | Conference Abstracts | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Part 1_24-24.pdf | 286.59 kB | Adobe PDF | View/Open |
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