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http://cris.utm.md/handle/5014/2067| Title: | Effect of grape skin incorporation into ice cream formulation | Authors: | DESEATNICOV, Olga RESITCA, Vladislav SUHODOL, Natalia BOAGHI (COVALIOV), Eugenia |
Keywords: | ice cream;grape skin;color;microbiostatic effect;polyphenols;antioxidant activity | Issue Date: | 2022 | Source: | DESEATNICOVA, Olga, REŞITCA, Vladislav, SUHODOL (MOTRUC), Natalia, BOAGHE, Eugenia. Effect of grape skin incorporation into ice cream formulation. In: The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83, 24 februarie 2022, Chişinău. Chişinău: 2022, p. 44. ISBN 978-9975-3464-6-7. | Project: | 2soft/1.2/83. INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTES | Conference: | Intelligent Valorisation of Agro-Food Industrial Wastes | Abstract: | Grapes harvested worldwide are used in winemaking, and with the development of this industry, the volume of accompanied by-products increases, such as grape pomace, seeds, etc. These products are rich in polyphenols, tannins, and others and are of interest for their subsequent exploitation because. The paper explores the possibility of using grape skin powder as an addition to the production of ice cream. |
URI: | http://cris.utm.md/handle/5014/2067 | ISBN: | 978-9975-3464-6-7 |
| Appears in Collections: | Proceedings Papers |
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