Designing and development of walnut-based innovative foods: technological and nutritional impact

POPOVICI, Cristina M.; PAPAIOANNOU, Emmanouil H.; TATAROV, Pavel Gh.

dc.contributor.author	POPOVICI, Cristina M.
dc.contributor.author	PAPAIOANNOU, Emmanouil H.
dc.contributor.author	TATAROV, Pavel Gh.
dc.date.accessioned	2022-04-15T06:55:11Z
dc.date.available	2022-04-15T06:55:11Z
dc.date.issued	2021
dc.identifier.citation	POPOVICI, Cristina M., PAPAIOANNOU, Emmanouil H., TATAROV, Pavel Gh. Designing and development of walnut-based innovative foods: technological and nutritional impact. 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. 79. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20139
dc.description	Only Abstract	en_US
dc.description.abstract	This research reviews a comprehensive approach for the development of walnut-based foods. Potentially walnuts were used to obtain these foods, not only able to exert health benefits, but also as an alternative to other food products. Processing steps and conditions to ensure chemical composition, quality, nutritional properties, structure and rheological behavior of walnut-based food products were analyzed. Results show high potential and positive view on walnut industrial processing, in agreement with the current demand of healthy and innovative food products.	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	walnuts	en_US
dc.subject	walnut-based food	en_US
dc.subject	innovative food	en_US
dc.title	Designing and development of walnut-based innovative foods: technological and nutritional impact	en_US
dc.type	Article	en_US