NEW RECIPES FOR FOOD BY ADDING FUNCTIONAL INGREDIENTS COMING FROM FOOD SUPPLEMENT PROCESSING
Gabriela Vlăsceanu, Livia Apostol, Mihaela Mulţescu, Ştefan Manea
Страницы: 542-550
Опубликовано: 21 Aug 2017
Просмотры: 2,767
Загрузки: 355
Аннотация: 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.
Ключевые слова: functional ingredients, by-products, nutritional value, partially defatted flaxseed
Цитировать эту статью: 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/
Вернуться к содержанию тома
© 2026 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.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
