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Formulation development and characterization of plant-based alternatives to pâté using forest ingredients.

Autor: Socaciu MI; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania., Semeniuc CA; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania., Tanislav AE; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania., Mureşan EA; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania., Pușcaș A; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania., Truță AM; Faculty of Forestry and Cadastre, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania., Mureşan V; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Dec; Vol. 60 (12), pp. 3082-3093. Date of Electronic Publication: 2023 Sep 25.

Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review

Autor: Mureşan, V., Blecker, C., Danthine, S., Racolţa, E., Muste, S.

Publikováno v: Biotechnologie, Agronomie, Société et Environnement, Vol 17, Iss 4, Pp 651-659 (2013)

Sunflower "halva" is a popular and widely enjoyed confectionery product specific to the countries of Eastern Europe. Conventional halva has historically been produced from sesame seeds in the Middle East and Northern Africa. However, in the productio

Externí odkaz: https://doaj.org/article/6a6d431adb4740d885a9dd52ea2085cd

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