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Valorisation of grape seed in the production of functional biscuits

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dc.contributor.author CULEV, Vladimir
dc.contributor.author BOESTEAN, Olga
dc.contributor.author COVACI, Ecaterina
dc.contributor.author NETREBA, Natalia
dc.date.accessioned 2024-05-10T07:14:21Z
dc.date.available 2024-05-10T07:14:21Z
dc.date.issued 2023
dc.identifier.citation CULEV, Vladimir et al. Valorisation of grape seed in the production of functional biscuits. 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. 103. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/27061
dc.description.abstract Under research laboratory conditions in the TPA department, when preparing experimental batches of crackers biscuits, the mass of wheat flour was partially replaced with that of grape seed (GSF) at the rate of 2 ÷8 % in relation to the amount of flour required according to the recipe. GSF (a mixture of flour seeds of the Pinot Grigio and Chardonnay ampelographic grape varieties, grown on the vineyards of the Criuleni district), presenting a non-gluten nutritional potential, can be used to obtain nutritionally improved products or functional products that have sensory qualities accepted by consumers and increased biological value. 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 crackers biscuits en_US
dc.subject grape seeds flour en_US
dc.title Valorisation of grape seed in the production of functional biscuits en_US
dc.type Article en_US


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