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The impact of agro-industrial by-products in confectionery
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| dc.contributor.author | BOESTEAN, Olga | |
| dc.contributor.author | NETREBA, Natalia | |
| dc.contributor.author | SHESTOPAL, Oksana | |
| dc.date.accessioned | 2026-06-25T13:11:36Z | |
| dc.date.available | 2026-06-25T13:11:36Z | |
| dc.date.issued | 2026 | |
| dc.identifier.citation | BOESTEAN, Olga; Natalia NETREBA and Oksana SHESTOPAL. The impact of agro-industrial by-products in confectionery. In: Inovația: Factor al Dezvoltării Social-Economice, Conferința Ştiințifică Naţională, Chişinău, Republica Moldova, 12 Decembrie, 2025. Centrul Universitar "Bogdan Petriceicu Hasdeu" din Cahul. Chişinău: Tehnica-UTM, 2026, p. 37. ISBN 978-9975-64-666-6. | en_US |
| dc.identifier.isbn | 978-9975-64-666-6 | |
| dc.identifier.uri | https://repository.utm.md/handle/5014/36635 | |
| dc.description | The research was supported by Institutional Project, subprogram 020405 „Optimizing food processing technologies in the context of the circular bioeconomy and climate change”, Bio-OpTehPAS, being implemented at the Technical University of Moldova. | en_US |
| dc.description.abstract | The use of agro-industrial by-products in the creation of new food products is an important direction for the utilisation of natural resources and the reduction of environmental impact. This study investigated the possibility of partially replacing cocoa powder with grape seed meal in truffles. Grape seed meal, rich in dietary fibre, proteins and phenolic compounds with antioxidant activity, was analysed in terms of its effect on the sensory and nutritional properties of the finished product. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitatea Tehnică a Moldovei | en_US |
| dc.relation.ispartofseries | "Inovaţia: factor al dezvoltării social-economice": conferinţa ştiinţifică naţională, 12 decembrie 2025, Centrul Universitar "Bogdan Petriceicu Hasdeu" din Cahul, Facultatea de Economie, Inginerie şi Ştiinţe Aplicate; | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | antioxidants | en_US |
| dc.subject | confectionery products | en_US |
| dc.subject | sensory evaluation | en_US |
| dc.subject | sustainable ingredients | en_US |
| dc.title | The impact of agro-industrial by-products in confectionery | en_US |
| dc.type | Article | en_US |
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2025
12 decembrie 2025, Centrul Universitar "Bogdan Petriceicu Hasdeu" din Cahul, Facultatea de Economie, Inginerie şi Ştiinţe Aplicate
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