dc.contributor.author | FILIMON, Vasile Răzvan | |
dc.date.accessioned | 2022-03-28T09:12:36Z | |
dc.date.available | 2022-03-28T09:12:36Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | FILIMON, Vasile Răzvan. Assessment of grape pomace phenolic composition and anthocyanin profile. In: The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83: proc., 24 February 2022, Chisinau, Republica Moldova: Book of abstracts, 2022, p. 22. ISBN 978-9975-3464-6-7. | en_US |
dc.identifier.isbn | 978-9975-3464-6-7 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/19908 | |
dc.description | Only Abstract | en_US |
dc.description.abstract | Grape pomace is the major solid by-product generated during winemaking process, representing a current environmental problem, its reintroduction into the food technology circuit being among the main objectives of sustainable horticulture. Among the recoverable compounds left from grape processing, phenolic compounds remain the most valuable. Grape pomace resulted from the winemaking of three Vitis vinifera L. cultivars for white (Pinot gris) and red (Cabernet Sauvignon and Merlot) wine was naturally dried (protected from direct sunlight, wind and moisture). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University of Moldova & | en_US |
dc.publisher | Iaşi University of Life Sciences "Ion Ionescu de la Brad" | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | grape pomace | en_US |
dc.subject | phenolic compounds | en_US |
dc.title | Assessment of grape pomace phenolic composition and anthocyanin profile | en_US |
dc.type | Article | en_US |
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