Mayonnaise - type food emulsions with high biological value

dc.contributor.author	CAPCANARI, Tatiana
dc.contributor.author	POPOVICI, Cristina
dc.contributor.author	PALADI, Daniela
dc.date.accessioned	2022-05-25T09:59:44Z
dc.date.available	2022-05-25T09:59:44Z
dc.date.issued	2019
dc.identifier.citation	CAPCANARI, Tatiana, POPOVICI, Cristina, PALADI, Daniela. Mayonnaise - type food emulsions with high biological value. In: European Exhibition of Creativity and Innovation: proc. of the 11th ed. EUROINVENT, Iasi, Romania, 2019, pp. 167-168. ISSN 2601-4564. e-ISSN 2601-4572.	en_US
dc.identifier.issn	2601-4564
dc.identifier.issn	2601-4572
dc.identifier.uri	http://repository.utm.md/handle/5014/20411
dc.description.abstract	Current research is devoted to develop technology of obtaining food emulsions such as mayonnaise from vegetable oils of the sunflower and grape seed with a high biological value. This research aimed to determine optimum extraction condition of parsley and lovage extracts and to determine their application as an antioxidant in grape seed oil enriched mayonnaise.	en_US
dc.language	en
dc.publisher	Romanian Inventors Forum	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	invenţii	en_US
dc.subject	inventions	en_US
dc.subject	food emulsions	en_US
dc.subject	mayonnaise	en_US
dc.subject	plant extracts	en_US
dc.title	Mayonnaise - type food emulsions with high biological value	en_US
dc.type	Article	en_US