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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1586
DC FieldValueLanguage
dc.contributor.authorCEȘKO, Tatianaen_US
dc.contributor.authorGUREV, Angelaen_US
dc.contributor.authorDRAGANCEA, Veronicaen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.date.accessioned2022-12-24T13:08:26Z-
dc.date.available2022-12-24T13:08:26Z-
dc.date.issued2022-
dc.identifier.citationCEȘCO, T., GUREV, G., DRAGANCEA, V., GHENDOV-MOSANU, A. Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 105. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdfen_US
dc.identifier.urihttp://repository.utm.md/handle/5014/21710-
dc.identifier.urihttp://cris.utm.md/handle/5014/1586-
dc.description.abstractThe aim of the research was to study the influence of microwave assisted extraction (MAE) and ultrasound (UAE) conditions on the physicochemical characteristics and yield of pectin obtained from apple pomace of the "Gold delicious" variety.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectapple pomaceen_US
dc.subjectpectinen_US
dc.subjectextractionen_US
dc.subjectmicrowaveen_US
dc.subjectultrasounden_US
dc.subjectdegree of esterificationen_US
dc.titleYield and physico-chemical properties of pectin obtained from apple pomace in non-traditional waysen_US
dc.typeArticleen_US
dc.relation.conferenceInternational Conference Modern Technologies in the Food Industryen_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1other-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.orcid0000-0001-8493-5257-
crisitem.author.orcid0000-0002-5938-0410-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.09.-
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