Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/1584
DC Field | Value | Language |
---|---|---|
dc.contributor.author | BOISTEAN, Alina | en_US |
dc.contributor.author | CHIRSANOVA, Aurica | en_US |
dc.contributor.author | STURZA, Rodica | en_US |
dc.contributor.author | GAINA, Boris | en_US |
dc.date.accessioned | 2022-12-24T12:58:49Z | - |
dc.date.available | 2022-12-24T12:58:49Z | - |
dc.date.issued | 2022 | - |
dc.identifier.citation | BOIŞTEAN, Alina; CHIRSANOVA, Aurica; STURZA, Rodica; GĂINĂ, Boris. Optimization of process parameters for vinegar production using concentrated apple or grape juice . In: Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației. Vol.9, Partea 1, 3 iunie 2022, Cahul. Cahul, Republica Moldova: Tipografia "Centrografic" SRL, 2022, pp. 381-390. | en_US |
dc.identifier.issn | 2587-3563 | - |
dc.identifier.issn | 2587-3571 | - |
dc.identifier.uri | http://cris.utm.md/handle/5014/1584 | - |
dc.description.abstract | Vinegar production is a small industry in the general economy of industrialized countries, but no less important. It is important to emphasize that the raw materials used for the production of vinegar are also a very important part of the industrial economy. Within the framework of this study, the technology of obtaining vinegar from grape and apple concentrates was analyzed in order to unify production. As well as obtaining vinegar from concentrates with the same physical and chemical parameters all year round. The influence of nutrients and salts on the fermentation process has also been studied. In this study, considered the problem associated with obtaining vinegars from concentrated juices with the maximum identical physical and chemical parameters, obtained without deviations and unnecessary costs and with better organoleptic characteristics. And also, the study of the influence of nutrients on the processes of alcoholic and acetic fermentation. | en_US |
dc.language.iso | en | en_US |
dc.relation | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | en_US |
dc.subject | fermentation | en_US |
dc.subject | vinegar | en_US |
dc.subject | grape concentrate | en_US |
dc.subject | apple concentrate | en_US |
dc.subject | acetic acid | en_US |
dc.title | Optimization of process parameters for vinegar production using concentrated apple or grape juice | en_US |
dc.title.alternative | Optimizarea parametrilor procesului de producția oțetului cu utilizarea sucului concentrat de mere sau de struguri | en_US |
dc.type | Article | en_US |
dc.relation.conference | Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației | en_US |
item.grantfulltext | open | - |
item.languageiso639-1 | other | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Department of Food and Nutrition | - |
crisitem.author.dept | Department of Food and Nutrition | - |
crisitem.author.dept | Department of Oenology and Chemistry | - |
crisitem.author.orcid | 0000-0002-5374-5853 | - |
crisitem.author.orcid | 0000-0002-9552-1671 | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.project.grantno | 20.80009.5107.09. | - |
Appears in Collections: | Conference Abstracts |
Files in This Item:
File | Description | Size | Format | |
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381-390.pdf | 1.19 MB | Adobe PDF | View/Open |
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