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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/939
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dc.contributor.authorSAVCENCO, Alexandraen_US
dc.contributor.authorBAERLE, Alexeien_US
dc.contributor.authorTATAROV, Pavelen_US
dc.contributor.authorIVANOVA, Raisaen_US
dc.date.accessioned2021-10-29T14:11:36Z-
dc.date.available2021-10-29T14:11:36Z-
dc.date.issued2021-
dc.identifier.urihttp://cris.utm.md/handle/5014/939-
dc.description.abstractMethod for the production of red dye Carthamin in powder form refers to the food industry, in particular, to the production of dye Carthamin, intended for use in dairy and meat foods color correction. The method includes extraction of Safflower petals with a basic solution at low temperatures, filtration of the basic extract, neutralization of the filtrate in the presence of the macromolecular polysaccharide suspension, double washing of the red dye with diluted alimentary acid solution, followed by IR drying.en_US
dc.language.isoenen_US
dc.subjectfood industry, meat foodsen_US
dc.titlePROCESS FOR OBTAINING RED DYE CARTHAMIN IN POWDER FORMen_US
dc.typeAwarden_US
dc.relation.conferenceInventica 2021en_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.orcid0000-0001-6392-9579-
crisitem.author.orcid0000-0001-9923-8200-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
Appears in Collections:02-Silver Medals
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