NEW RECIPES FOR FOOD BY ADDING FUNCTIONAL INGREDIENTS COMING FROM FOOD SUPPLEMENT PROCESSING
Gabriela Vlăsceanu, Livia Apostol, Mihaela Mulţescu, Ştefan Manea
Strony: 542-550
Opublikowano: 21 Aug 2017
Wyświetlenia: 2,440
Pobrania: 301
Streszczenie: 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.
Słowa kluczowe: functional ingredients, by-products, nutritional value, partially defatted flaxseed
Cytowanie artykułu: 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/
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