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The bioactive potential of native aromatic herbs used in food
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| dc.contributor.author | MIJA, Nina | |
| dc.contributor.author | PALADI, Daniela | |
| dc.date.accessioned | 2026-05-19T06:56:06Z | |
| dc.date.available | 2026-05-19T06:56:06Z | |
| dc.date.issued | 2026 | |
| dc.identifier.citation | MIJA, Nina and Daniela PALADI. The bioactive potential of native aromatic herbs used in food. In: Biotehnologiile şi dezvoltarea durabilă = Biotechnologies and Sustainable Development: Simpozion Ştiinţific Naţional cu Participare Internaţională, Chişinău, 12 mai 2026. Universitatea Tehnică a Moldovei, Institutul de Microbiologie şi Biotehnologie. Chişinău, 2026, p. 116. ISBN 978-9975-3711-6-2, ISBN 978-9975-3711-7-9 (PDF). | en_US |
| dc.identifier.isbn | 978-9975-3711-6-2 | |
| dc.identifier.isbn | 978-9975-3711-7-9 | |
| dc.identifier.uri | https://doi.org/10.52757/bsd26.49 | |
| dc.identifier.uri | https://repository.utm.md/handle/5014/36220 | |
| dc.description | This research was supported by the Institutional Project, subprogram 020405 “Optimizing food processing technologies in the context of the circular bioeconomy and climate change” (Bio-OpTehPAS), implemented at the Technical University of Moldova. | en_US |
| dc.description.abstract | In the Republic of Moldova, there is a long-standing tradition of cultivating and using aromatic herbs in culinary practices. Beyond enhancing the flavor of meat and vegetable dishes, these herbs contribute to digestive health and support detoxification processes. Moreover, many aromatic plants are recognized as valuable sources of bioactive compounds with significant antioxidant potential, which are associated with various health-promoting effects.The aim of this studywas to evaluate the content and potential of biologically active compounds in selected native aromatic herbs. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Technical University of Moldova | 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 | bioactive compounds | en_US |
| dc.subject | aromatic herbs | en_US |
| dc.subject | chlorophyll | en_US |
| dc.subject | nutritional value | en_US |
| dc.title | The bioactive potential of native aromatic herbs used in food | en_US |
| dc.type | Article | en_US |
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2026
Chişinău, 12 mai
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