Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate
Utilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenols, chlorophylls, and carotenoids if is to loo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2019-06-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13289 |
| _version_ | 1797296450494791680 |
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| author | Raluca ȚIPLEA Ramona SUHAROSCHI Loredana LEOPOLD Florinela FETEA Sonia Ancuța SOCACI Dan Cristian VODNAR Oana Lelia POP |
| author_facet | Raluca ȚIPLEA Ramona SUHAROSCHI Loredana LEOPOLD Florinela FETEA Sonia Ancuța SOCACI Dan Cristian VODNAR Oana Lelia POP |
| author_sort | Raluca ȚIPLEA |
| collection | DOAJ |
| description | Utilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenols, chlorophylls, and carotenoids if is to look in the micro elementary system. The present paper proposes the increase of the bioavailability of alfalfa powder by adding in a raw vegan chocolate. Characteristics as total phenolic content, antioxidant activity, FTIR fingerprint, and antimicrobial activity were investigated. |
| first_indexed | 2024-03-07T22:04:54Z |
| format | Article |
| id | doaj.art-1344721c27c745f8bacd8243023c74e6 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-03-07T22:04:54Z |
| publishDate | 2019-06-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-1344721c27c745f8bacd8243023c74e62024-02-23T22:02:37ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002019-06-01761767910.15835/buasvmcn-fst:2019.001313289Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan ChocolateRaluca ȚIPLEA0Ramona SUHAROSCHI1Loredana LEOPOLD2Florinela FETEA3Sonia Ancuța SOCACI4Dan Cristian VODNAR5Oana Lelia POP6University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur no 3-5, 400372 , Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur no 3-5, 400372 , Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur no 3-5, 400372 , Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur no 3-5, 400372 , Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur no 3-5, 400372 , Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur no 3-5, 400372 , Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur no 3-5, 400372 , Cluj-NapocaUtilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenols, chlorophylls, and carotenoids if is to look in the micro elementary system. The present paper proposes the increase of the bioavailability of alfalfa powder by adding in a raw vegan chocolate. Characteristics as total phenolic content, antioxidant activity, FTIR fingerprint, and antimicrobial activity were investigated.https://journals.usamvcluj.ro/index.php/fst/article/view/13289alfalfaantioxidantphenol contentraw chocolate |
| spellingShingle | Raluca ȚIPLEA Ramona SUHAROSCHI Loredana LEOPOLD Florinela FETEA Sonia Ancuța SOCACI Dan Cristian VODNAR Oana Lelia POP Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology alfalfa antioxidant phenol content raw chocolate |
| title | Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate |
| title_full | Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate |
| title_fullStr | Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate |
| title_full_unstemmed | Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate |
| title_short | Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate |
| title_sort | alfalfa leaf powder and its potential utilisation in raw vegan chocolate |
| topic | alfalfa antioxidant phenol content raw chocolate |
| url | https://journals.usamvcluj.ro/index.php/fst/article/view/13289 |
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