Sosuri din fructe şi legume cu valoare nutritivă şi biologică sporită
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664.843:579.67 (1)
Preservation of organic edible substances. Candying, crystallizing. Sterilization. Pasteurization. Canning. Freeze-drying. Preservation of plant, vegetable products (95)
Applied microbiology (376)
SM ISO690:2012
LINDA, Liudmila, ODOBESCU, Ludmila, VÎCEROVA, Larisa, SARANDI, Tatiana, GORDEEVA, Valentina. Sosuri din fructe şi legume cu valoare nutritivă şi biologică sporită. In: Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective, 21-22 iunie 2019, Bălți. Balti, Republic of Moldova: Tipogr. „Indigou Color”, 2019, Ediția 3, pp. 238-243. ISBN 978-9975-3316-1-6.
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Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective
Ediția 3, 2019
Conferința "Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective"
Bălți, Moldova, 21-22 iunie 2019

Sosuri din fructe şi legume cu valoare nutritivă şi biologică sporită

CZU: 664.843:579.67

Pag. 238-243

Linda Liudmila, Odobescu Ludmila, Vîcerova Larisa, Sarandi Tatiana, Gordeeva Valentina
 
Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare
 
 
Disponibil în IBN: 25 august 2019


Rezumat

Sauces are an integral part of many kinds of food. These products play an important role in nutrition. Sauces attribute to prepared dishes: succulence, specific taste and flavor, increasing the nutritional value of the product and improving food digestion. Contemporary dishes are considered to be precious, which provide the daily dose required by a person in biologically active substances obtained from natural raw materials. Prospects for the development of the sauce market in the Republic of Moldova are a trend towards the fundamental creation of food for the new generation. This can be accomplished using a more varied range of vegetable raw materials of fruits and vegetables rich in natural biologically active substances.

Cuvinte-cheie
sauces, enhanced nutritional and biological value, vitamin C, carotene

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