Researches on the use of spirulina in the production of flour products

DODON, Adelina; BANTEA-ZAGAREANU, Valentina; GUREV, Angela

dc.contributor.author	DODON, Adelina
dc.contributor.author	BANTEA-ZAGAREANU, Valentina
dc.contributor.author	GUREV, Angela
dc.date.accessioned	2022-04-15T06:17:10Z
dc.date.available	2022-04-15T06:17:10Z
dc.date.issued	2021
dc.identifier.citation	DODON, Adelina, BANTEA-ZAGAREANU, Valentina, GUREV, Angela. Researches on the use of spirulina in the production of flour products. 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. 75. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20138
dc.description	Only Abstract	en_US
dc.description.abstract	The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production of cookies, methods of obtaining the flour and the possibilities of using natural dyes and spirulina in the food industry. This research is aimed at the manufacture of bakery products for people suffering from gluten intolerance, and correspond to the following requirements: to be gluten-free, absence of allergic factors, characterised by nutritional principles necessary for correction of metabolism disorders, accessible price and high quality.	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	natural dyes	en_US
dc.subject	spirulina	en_US
dc.subject	bakery products	en_US
dc.subject	gluten-free products	en_US
dc.subject	rice flours	en_US
dc.subject	soriz flours	en_US
dc.title	Researches on the use of spirulina in the production of flour products	en_US
dc.type	Article	en_US