Development of a food prototype with antioxidant properties based on sour cherry and chocolate

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dc.contributor.advisorMáthé, Endre
dc.contributor.authorAbid, Areha
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-11-10T13:01:22Z
dc.date.available2020-11-10T13:01:22Z
dc.date.created2020-10-25
dc.description.abstractThe 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.courseB.Sc. Food Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent53hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/298243
dc.language.isoenhu_HU
dc.subjectsour cherry extracthu_HU
dc.subjectDrosophila melanogasterhu_HU
dc.subjectFood prototypehu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleDevelopment of a food prototype with antioxidant properties based on sour cherry and chocolatehu_HU
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