Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality

COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav

dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	GROSU, Carolina
dc.contributor.author	POPOVICI, Violina
dc.contributor.author	CAPCANARI, Tatiana
dc.contributor.author	SIMINIUC, Rodica
dc.contributor.author	RESITCA, Vladislav
dc.date.accessioned	2022-04-14T08:53:39Z
dc.date.available	2022-04-14T08:53:39Z
dc.date.issued	2021
dc.identifier.citation	COVALIOV, Eugenia, GROSU, Carolina, POPOVICI, Violina et al. Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 38. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20121
dc.description	Only Abstract	en_US
dc.description.abstract	In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yogurt. For this, yogurt samples were prepared with the addition of sea buckthorn puree in different concentrations - 1%, 3%, 5%, 7%.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	sea buckthorn	en_US
dc.subject	yogurt	en_US
dc.subject	prebiotics	en_US
dc.subject	probiotics	en_US
dc.title	Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality	en_US
dc.type	Article	en_US