Research on the use of Fagopyrum sp. for culinary preparations

Vizireanu, Camelia; Burluc, R.M.; Darabă, Aura; Istrati, Daniela

dc.contributor.author	Vizireanu, Camelia
dc.contributor.author	Burluc, R.M.
dc.contributor.author	Darabă, Aura
dc.contributor.author	Istrati, Daniela
dc.date.accessioned	2024-10-18T08:02:35Z
dc.date.available	2024-10-18T08:02:35Z
dc.date.issued	2009
dc.identifier.citation	Vizireanu, Camelia, R.M. Burluc, Aura Darabă, Daniela Istrati. 2009. "Research on the use of Fagopyrum sp. for culinary preparations". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 52(2): 109-116.
dc.identifier.uri	https://repository.iuls.ro/xmlui/handle/20.500.12811/4700
dc.description.abstract	At present, nutritional studies are oriented towards obtaining new functional foods. The utilization of Fagopyrum sp. fruits (buckwheat) opens new perspectives for the improvement of human nutrition. Our research focuses on the preparation and characterization of several culinary products obtained with buckwheat. A comparative study between buckwheat based products and similar buckwheat - free products was performed.	en_US
dc.language.iso	en	en_US
dc.publisher	“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi	en_US
dc.subject	functional food	en_US
dc.subject	basic meals	en_US
dc.subject	buckwheat	en_US
dc.subject	sensory analysis	en_US
dc.title	Research on the use of Fagopyrum sp. for culinary preparations	en_US
dc.type	Article	en_US
dc.author.affiliation	Camelia Vizireanu, R.M. Burluc, Aura Darabă, Daniela Istrati, 1Dunărea de Jos” University of Galaţi
dc.publicationName	Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie
dc.volume	52
dc.issue	2
dc.publicationDate	2009
dc.startingPage	109
dc.endingPage	116
dc.identifier.eissn	2069-6727