CRIS of TUM
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http://cris.utm.md/handle/5014/297| 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 | DESEATNICOV, Olga | en_US |
| dc.date.accessioned | 2020-04-03T14:36:31Z | - |
| dc.date.available | 2020-04-03T14:36:31Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | CAPCANARI, T., POPOVICI, C, RADU, O., DESEATNICOVA, O. Potential Functional Properties of Curcubita Moschata and Curcubita Maxima. 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. | en_US |
| dc.identifier.isbn | 978-966-612-213-4 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/297 | - |
| dc.description.abstract | Introduction. Pumpkins belong to the family Cucurbitaceae, a medicinally and economically important plant group [1]. Pumpkins are an important source of fiber and pectic substances, carotenoids, mineral salts (especially potassium) and have low energy value [2]. The purpose of the paper is to analyze the physico-chemical, technological and nutritional potential of pumpkins in order to develop a wide range of functional food products. | 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 | Potential Functional Properties of Curcubita Moschata and Curcubita Maxima | 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.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.orcid | 0000-0002-0056-5939 | - |
| crisitem.author.orcid | 0000-0002-6985-8158 | - |
| crisitem.author.orcid | 0000-0001-9260-6314 | - |
| 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 | 19.80012.51.09A | - |
| crisitem.project.fundingProgram | Young Researchers Program | - |
| Appears in Collections: | Conference Abstracts | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Part 1_22-23.pdf | 318.57 kB | Adobe PDF | View/Open |
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