Results

Valorificarea expertizei în cercetarea agro-alimentară prin transfer de cunoștințe către mediul privat în vederea obținerii de produse alimentare sigure și optimizate nutrițional

Partially defatted flaxseed flour as source of bio-compounds in the bakery industry

Influence of soy protein hydrolysates on the rheological characteristics of wheat dough

Fortifying biscuits with flour made from tomato waste in order to increase the nutritional value and the antioxidant potential

Variation of content in water-soluble vitamins, vegetables and frozen fruits during storage

Ingredients from soryz for gluten-free products

Rheological properties of soryz/wheat flour measured by Mixolab system

Evaluation of fatty acids composition of some food samples by using gc-ms and nmr techniques

Achieving of functional ingredient from apple wastes resulting from the apple juice industry

Valorification of Jerusalem artichoke tubers (Helianthus tuberosus) for achieving of functional ingredient with high nutritional value