VALORIZATION OF EGGSHELLS WASTE FOR BREAD PRODUCTION

VALORIZATION OF EGGSHELLS WASTE FOR BREAD PRODUCTION

This paper treats the effect of addition of unconventional materials as eggshell (ES) derived products for improving the quality of bread and bakery products. The main goal of this study is to demonstrate the feasibility of eggshells macerated (ESM) that contains a high assimilable calcium sourc...

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Bibliographic Details
Main Authors: NICOLETA PLATON, ANA-MARIA GEORGESCU, VASILICA-ALISA ARUŞ, IULIANA SION, MIHAELA SILION, ALINA-VIOLETA URSU, ILEANA-DENISA NISTOR
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2022-03-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
bread
conservation
eggshell powder
natural additive
nutritive properties
waste recovery
Online Access:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202201&vol=1&aid=5392

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https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202201&vol=1&aid=5392

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