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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2067
DC FieldValueLanguage
dc.contributor.authorDESEATNICOV, Olgaen_US
dc.contributor.authorRESITCA, Vladislaven_US
dc.contributor.authorSUHODOL, Nataliaen_US
dc.contributor.authorBOAGHI (COVALIOV), Eugeniaen_US
dc.date.accessioned2023-11-30T22:02:06Z-
dc.date.available2023-11-30T22:02:06Z-
dc.date.issued2022-
dc.identifier.citationDESEATNICOVA, 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.en_US
dc.identifier.isbn978-9975-3464-6-7-
dc.identifier.urihttp://cris.utm.md/handle/5014/2067-
dc.description.abstractGrapes 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.en_US
dc.language.isoenen_US
dc.relation2soft/1.2/83. INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTESen_US
dc.subjectice creamen_US
dc.subjectgrape skinen_US
dc.subjectcoloren_US
dc.subjectmicrobiostatic effecten_US
dc.subjectpolyphenolsen_US
dc.subjectantioxidant activityen_US
dc.titleEffect of grape skin incorporation into ice cream formulationen_US
dc.typeArticleen_US
dc.relation.conferenceIntelligent Valorisation of Agro-Food Industrial Wastesen_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1other-
crisitem.project.grantno2soft/1.2/83-
crisitem.project.projectURLhttps://intelwastes.utm.md/-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0002-6063-1731-
crisitem.author.orcid0000-0003-4574-2959-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
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