The influence of additives on the aquafaba quality

BULGARU, Viorica; MAZUR, Mihail; STURZA, Rodica; GHENDOV-MOŞANU, Aliona

dc.contributor.author	BULGARU, Viorica
dc.contributor.author	MAZUR, Mihail
dc.contributor.author	STURZA, Rodica
dc.contributor.author	GHENDOV-MOŞANU, Aliona
dc.date.accessioned	2024-05-10T05:58:00Z
dc.date.available	2024-05-10T05:58:00Z
dc.date.issued	2023
dc.identifier.citation	BULGARU, Viorica et al. The influence of additives on the aquafaba quality. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 49. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/27056
dc.description.abstract	Aquafaba is a plant-based by-product with special foaming and emulsifying properties obtained by boiling legumes. The quality of these properties depends a lot on the quality of the legumes soaking and boiling process. In this context, the scientific work aim is to analyze the foaming and emulsifying properties of chickpea aquafaba.	en_US
dc.language.iso	en	en_US
dc.publisher	Galaţi University Press	en_US
dc.relation.ispartofseries	The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	chickpeas	en_US
dc.subject	additives	en_US
dc.subject	aquafaba	en_US
dc.title	The influence of additives on the aquafaba quality	en_US
dc.type	Article	en_US