Development of a food prototype with antioxidant properties based on sour cherry and chocolate
dc.contributor.advisor | Máthé, Endre | |
dc.contributor.author | Abid, Areha | |
dc.contributor.department | DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar | hu_HU |
dc.date.accessioned | 2020-11-10T13:01:22Z | |
dc.date.available | 2020-11-10T13:01:22Z | |
dc.date.created | 2020-10-25 | |
dc.description.abstract | The phytoconstituents in sour cherry extract were determined and then it was studied on fruit flies. The viability tests of fruit flies were carried out. Also,it was incorporated with chocolate to produce a health promoting food prototype. The total phenolic content and the flavonoid content of the chocolate product was found out. | hu_HU |
dc.description.course | B.Sc. Food Engineering | hu_HU |
dc.description.degree | BSc/BA | hu_HU |
dc.format.extent | 53 | hu_HU |
dc.identifier.uri | http://hdl.handle.net/2437/298243 | |
dc.language.iso | en | hu_HU |
dc.subject | sour cherry extract | hu_HU |
dc.subject | Drosophila melanogaster | hu_HU |
dc.subject | Food prototype | hu_HU |
dc.subject.dspace | DEENK Témalista::Mezőgazdaságtudomány | hu_HU |
dc.title | Development of a food prototype with antioxidant properties based on sour cherry and chocolate | hu_HU |