NEW RECIPES FOR FOOD BY ADDING FUNCTIONAL INGREDIENTS COMING FROM FOOD SUPPLEMENT PROCESSING
Gabriela Vlăsceanu, Livia Apostol, Mihaela Mulţescu, Ştefan Manea
Pages: 542-550
Published: 21 Aug 2017
Views: 1,385
Downloads: 202
Abstract: The main aim of this project was to develop new recipes for bakery products, biscuits and cookies by adding functional ingredients coming from food supplement processing such us flax seeds or alfalfa after partial oil extraction. The project will have a positive impact for both participant companies through designing and marketing of new innovative products for the coordinator Spanish company, and better valorification of plant resources and by-products resulting from food supplement processing for the second one, Romanian company.
Keywords: functional ingredients, by-products, nutritional value, partially defatted flaxseed
Cite this article: Gabriela Vlăsceanu, Livia Apostol, Mihaela Mulţescu, Ştefan Manea. NEW RECIPES FOR FOOD BY ADDING FUNCTIONAL INGREDIENTS COMING FROM FOOD SUPPLEMENT PROCESSING. Journal of International Scientific Publications: Agriculture & Food 5, 542-550 (2017). https://www.scientific-publications.net/en/article/1001498/
© 2024 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
