Wine waste as a source of non-conventional resources in the food industry

BOESTEAN, Olga; NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica

dc.contributor.author	BOESTEAN, Olga
dc.contributor.author	NETREBA, Natalia
dc.contributor.author	GUREV, Angela
dc.contributor.author	DRAGANCEA, Veronica
dc.date.accessioned	2022-04-14T11:37:21Z
dc.date.available	2022-04-14T11:37:21Z
dc.date.issued	2021
dc.identifier.citation	BOESTEAN, Olga, NETREBA, Natalia, GUREV, Angela et al. Wine waste as a source of non-conventional resources in the food industry. 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. 57. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20130
dc.description	Only Abstract	en_US
dc.description.abstract	The research is focused on the capitalization of phytonutrients from grape seeds in the form of natural food additives. The physico-chemical indicators of seeds were determined and the properties of the powder were studied in order to apply it to the fortification of bakery products. Recipes are developed for breads with the addition of 3, 7 and 10% grape seed powder.	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	winemaking secondary products	en_US
dc.subject	grape seeds	en_US
dc.subject	phytonutrients	en_US
dc.subject	antioxidants	en_US
dc.subject	bakery products	en_US
dc.subject	food additives	en_US
dc.title	Wine waste as a source of non-conventional resources in the food industry	en_US
dc.type	Article	en_US