Obtaining and Characterization of Flux-Based Products
<p>The purpose of creating this assortment was to remind the public of a long forgotten sugar based product, with a high energy value and which can be easily associated both with plain or mineral water consumption. Also we have taken into consideration the well-known '' home-made...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2015-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/11620 |
| _version_ | 1818291618311045120 |
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| author | Cosmina Maria Bogăţean Maria Tofană Emil Racolţa Sonia A. Socaci Ana Pop (Cuceu) Elena S. Biriş-Dorhoi |
| author_facet | Cosmina Maria Bogăţean Maria Tofană Emil Racolţa Sonia A. Socaci Ana Pop (Cuceu) Elena S. Biriş-Dorhoi |
| author_sort | Cosmina Maria Bogăţean |
| collection | DOAJ |
| description | <p>The purpose of creating this assortment was to remind the public of a long forgotten sugar based product, with a high energy value and which can be easily associated both with plain or mineral water consumption. Also we have taken into consideration the well-known '' home-made'' and ''vintage'' concepts. The purpose of this scientific research is to obtain a laboratory created product, as well as obtaining both the cocoa and the lemon sorbet. In the technological process this type of products can be redefined under a new form. The great advantage comes with the fact that it dosen't currently exit on the market and so it can be considered as being a brand new product. The anbalyses both on the raw materials and on the final deliverable product were done in the Faculty's laboratories and it was proven to meet the standars.</p> |
| first_indexed | 2024-12-13T02:46:56Z |
| format | Article |
| id | doaj.art-82f55b23910f44a0ac765ffa710ff339 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-13T02:46:56Z |
| publishDate | 2015-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-82f55b23910f44a0ac765ffa710ff3392022-12-22T00:02:09ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002015-11-0172230130210.15835/buasvmcn-fst:116209446Obtaining and Characterization of Flux-Based ProductsCosmina Maria Bogăţean0Maria Tofană1Emil Racolţa2Sonia A. Socaci3Ana Pop (Cuceu)4Elena S. Biriş-Dorhoi5Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca<p>The purpose of creating this assortment was to remind the public of a long forgotten sugar based product, with a high energy value and which can be easily associated both with plain or mineral water consumption. Also we have taken into consideration the well-known '' home-made'' and ''vintage'' concepts. The purpose of this scientific research is to obtain a laboratory created product, as well as obtaining both the cocoa and the lemon sorbet. In the technological process this type of products can be redefined under a new form. The great advantage comes with the fact that it dosen't currently exit on the market and so it can be considered as being a brand new product. The anbalyses both on the raw materials and on the final deliverable product were done in the Faculty's laboratories and it was proven to meet the standars.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/11620syrup, batter, fondant, sorbet |
| spellingShingle | Cosmina Maria Bogăţean Maria Tofană Emil Racolţa Sonia A. Socaci Ana Pop (Cuceu) Elena S. Biriş-Dorhoi Obtaining and Characterization of Flux-Based Products Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology syrup, batter, fondant, sorbet |
| title | Obtaining and Characterization of Flux-Based Products |
| title_full | Obtaining and Characterization of Flux-Based Products |
| title_fullStr | Obtaining and Characterization of Flux-Based Products |
| title_full_unstemmed | Obtaining and Characterization of Flux-Based Products |
| title_short | Obtaining and Characterization of Flux-Based Products |
| title_sort | obtaining and characterization of flux based products |
| topic | syrup, batter, fondant, sorbet |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/11620 |
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