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http://cris.utm.md/handle/5014/2265| Title: | The use of apple pomace in the manufacture of yogurt | Authors: | POPESCU, Liliana GHENDOV-MOŞANU, Aliona CEȘKO, Tatiana |
Keywords: | apple pomace;natural stabilizer;rheological characteristics;viscosity | Issue Date: | 2022 | Source: | POPESCU, Liliana, GHENDOV-MOŞANU, Aliona, CESKO, Tatiana. The use of apple pomace in the manufacture of yogurt. 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. 54. 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: | Apple pomace is an excellent source of phytochemicals and contains significant amounts of insoluble sugars, including cellulose 127.9 g/kg DW, hemicellulose 7.2 to 43.6 g/kg DW, lignin 15.3 to 23.5 g/kg DW [1] and can therefore be used as a functional ingredient in the manufacture of dairy products with high rheological characteristics. |
URI: | http://cris.utm.md/handle/5014/2265 | ISBN: | 978-9975-3464-6-7 |
| Appears in Collections: | Conference Abstracts |
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