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Sustainable nutrient rich new generation food products development: evaluating the relationship between ingredients, processing methods used, and techno and bio functional properties

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dc.contributor.author BULGARU, V.
dc.contributor.author POPESCU, L.
dc.contributor.author MAZUR, M.
dc.contributor.author PAIU, S.
dc.contributor.author STURZA, R.
dc.contributor.author GHENDOV-MOŞANU, A.
dc.date.accessioned 2025-11-13T19:06:55Z
dc.date.available 2025-11-13T19:06:55Z
dc.date.issued 2024
dc.identifier.citation BULGARU, V.; L. POPESCU; M. MAZUR; S. PAIU; R. STURZA and A. GHENDOV-MOŞANU. Sustainable nutrient rich new generation food products development: evaluating the relationship between ingredients, processing methods used, and techno and bio functional properties: Poster. In: The 28th International Exhibition of Inventions INVENTICA 2024, Iasi, Romania, 2024. en_US
dc.identifier.uri https://repository.utm.md/handle/5014/33705
dc.description Adwards: Diploma & Gold Medal en_US
dc.description.abstract Identification of local plant raw materials rich in proteins Chemical composition analysis. To develop protein rich textured meat substitutes with low and high moisture extrusion. Technology by using chickpea, hazelnut meal and sorghum oryzoidum flour as ingredients. To investigate the effect of processing on the nutritional, textural, digestibility, techno and bio functional properties of the products. en_US
dc.language.iso en en_US
dc.publisher Technical University "Gheorghe Asachi" of Iași 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 food products en_US
dc.subject processing methods en_US
dc.title Sustainable nutrient rich new generation food products development: evaluating the relationship between ingredients, processing methods used, and techno and bio functional properties en_US
dc.type Presentation en_US


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