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 |
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