Evaluation of antioxidant activity in vitro of donuts enriched with berry powder

dc.contributor.author	POPOVICI, Violina
dc.contributor.author	STURZA, Rodica
dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.date.accessioned	2022-11-09T12:14:55Z
dc.date.available	2022-11-09T12:14:55Z
dc.date.issued	2022
dc.identifier.citation	POPOVICI, Violina, STURZA, Rodica, GHENDOV-MOSANU, Aliona. Evaluation of antioxidant activity in vitro of donuts enriched with berry powder. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 21. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21629
dc.description.abstract	Nowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat flour with berry powder of sea buckthorn, hawthorn and rosehip in a ratio of 5 and 10%.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	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	functional food	en_US
dc.subject	rosehip powder	en_US
dc.subject	hawthorn	en_US
dc.subject	sea buckthorn powder	en_US
dc.title	Evaluation of antioxidant activity in vitro of donuts enriched with berry powder	en_US
dc.type	Article	en_US