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http://cris.utm.md/handle/5014/1602| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | DRAGANCEA, Veronica | en_US |
| dc.contributor.author | GUREV, Angela | en_US |
| dc.contributor.author | CEȘKO, Tatiana | en_US |
| dc.contributor.author | GHENDOV-MOŞANU, Aliona | en_US |
| dc.date.accessioned | 2022-12-26T15:08:03Z | - |
| dc.date.available | 2022-12-26T15:08:03Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | DRAGANCEA, V., GUREV, G., CEȘCO, T., GHENDOV-MOSANU, A. The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 91. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdf | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/21713 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/1602 | - |
| dc.description.abstract | The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional method from fresh (P1), frozen (P2), and dried (P3) apple pomace leftovers from” Floresti” juice factory. | 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 | pectin | en_US |
| dc.subject | antioxidants | en_US |
| dc.subject | apple pomace | en_US |
| dc.subject | Trolox | en_US |
| dc.title | The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace | en_US |
| dc.type | Article | en_US |
| dc.relation.conference | International Conference Modern Technologies in the Food Industry | en_US |
| item.grantfulltext | open | - |
| item.languageiso639-1 | other | - |
| item.fulltext | With Fulltext | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.dept | Department of Food Technology | - |
| crisitem.author.orcid | 0000-0002-5938-0410 | - |
| crisitem.author.orcid | 0000-0001-8493-5257 | - |
| crisitem.author.orcid | 0000-0001-5214-3562 | - |
| 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 | |
|---|---|---|---|---|
| Conf-MTFI-2022-p93.pdf | 250.52 kB | Adobe PDF | View/Open |
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