id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-387	RUSU, Micşunica; SEGAL, Rodica	IMPROVING THE ANTIOXIDIZING CAPACITY OF CATERING PRODUCTS BY ADDING SPICES	2017	6	.pdf	application/pdf	2599	110	53	2 – The percentage of coverage by the RDA of antioxidants spices used to obtain various types of spreads The obtained spreads which normally cover 4-5% of energy, can cover up to 1/3 (for oregano), of daily requirement of antioxidants. ZHENG, W., WANG, S.Y., Antioxidant activity and phenolic compounds în selected herbs, J Agric Food Chem, vol. 49, 2001, p. 5165–5170 7. NINFALI, PAOLINO, MEA, GLORIA, et al., Antioxidant capacity of vegetables, spices and Journal Food and Environment Safety of the Suceava University – FOOD ENGINEERING, Year IX, No1 - 2010 18 dressings relevant to nutrition, British Journal of Nutrition, vol. 93, 2005, p. 257–266 8.	cache/fens-387.pdf	txt/fens-387.txt