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Method of increasing the safety and functional value of custard

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dc.contributor.author NETREBA, Natalia
dc.contributor.author GUREV, Angela
dc.contributor.author DRAGANCEA, Veronica
dc.contributor.author BOESTEAN, Olga
dc.date.accessioned 2024-05-08T10:25:52Z
dc.date.available 2024-05-08T10:25:52Z
dc.date.issued 2023
dc.identifier.citation NETREBA, Natalia et al. Method of increasing the safety and functional value of custard. 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, pp. 30-31. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/27048
dc.description.abstract The functional value and safety of custard can be improved by using natural biocompatible additives, which will protect the product from microbiological risks and fat oxidation. The research conducted by the authors provided a strong justification for the application of grape seed extracts as antioxidant and antimicrobial agents in confectionery creams. 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 custards en_US
dc.subject grape seed extracts en_US
dc.subject antioxidants en_US
dc.subject antimicrobial agents en_US
dc.title Method of increasing the safety and functional value of custard en_US
dc.type Article en_US


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