Effect of rose hip on gingerbread quality and stability

GHENDOV-MOSANU, Aliona; STURZA, Rodica

dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.contributor.author	STURZA, Rodica
dc.date.accessioned	2024-05-03T08:43:01Z
dc.date.available	2024-05-03T08:43:01Z
dc.date.issued	2023
dc.identifier.citation	GHENDOV-MOSANU, Aliona, STURZA, Rodica. Effect of rose hip on gingerbread quality and stability. In: The 18th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2023, 11-13 May. 2023, Bacau, România: Abstracts, Bacau, 20213, p. 85. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/27012
dc.description.abstract	The aim of the scientific research was to develop the manufacturing technology of glazed sweet gingerbreads with the use of rosehip fruit (Rosa canina L.) powder additions to diversify the range of functional products. The addition of vegetable powder was used in concentrations of 2 and 4% compared to the mass of the flour, and for glazing, the syrup fortified with rosehip extract was used in an amount of 2% compared to the mass of the syrup.	en_US
dc.language.iso	en	en_US
dc.publisher	"Alma Mater" Publishing House, Bacau	en_US
dc.relation.ispartofseries	The 18th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2023;25-27 May. 2021, Bacau, România
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	rosehip fruit	en_US
dc.subject	gingerbread	en_US
dc.subject	biologically active compounds	en_US
dc.subject	antioxidant activity	en_US
dc.title	Effect of rose hip on gingerbread quality and stability	en_US
dc.type	Article	en_US