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Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods

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dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2024-05-02T09:36:12Z
dc.date.available 2024-05-02T09:36:12Z
dc.date.issued 2021
dc.identifier.citation GHENDOV-MOSANU, Aliona. Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 117-118. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/27002
dc.description.abstract The purpose of the work is establishing the theoretical and practical principles of obtaining and stabilizing dyes, antioxidants and preservatives of natural origin by elucidating chemical, physicochemical and biochemical transformations that take place under conditions of extraction, storage and addition of plant matter in food, with the formulation of technology of some functional foods. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;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 natural compounds en_US
dc.subject natural dyes en_US
dc.subject natural antioxidants en_US
dc.subject natural preservatives en_US
dc.subject extracts en_US
dc.subject vegetable powders en_US
dc.subject biologically active compounds en_US
dc.subject functional foods en_US
dc.title Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods en_US
dc.type Article en_US


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