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Effect of grape skin incorporation into ice cream formulation
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| dc.contributor.author | DESEATNICOVA, Olga | |
| dc.contributor.author | RESITCA, Vladislav | |
| dc.contributor.author | SUHODOL, Natalia | |
| dc.contributor.author | COVALIOV, Eugenia | |
| dc.date.accessioned | 2022-03-29T08:14:15Z | |
| dc.date.available | 2022-03-29T08:14:15Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | DESEATNICOVA, Olga, RESITCA, Vladislav, SUHODOL, Natalia et al. 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: proc., 24 February 2022, Chisinau, Republica Moldova: Book of abstracts, 2022, p. 44. ISBN 978-9975-3464-6-7. | en_US |
| dc.identifier.isbn | 978-9975-3464-6-7 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/19939 | |
| dc.description | Only Abstract | en_US |
| dc.description.abstract | Research has shown that the addition of grape skin powder reduces the rate of oxidative processes in ice cream samples, and significantly contributes to increasing the total polyphenol content (63.93 -139.29 mg GAE/mL extract) and antioxidant activity (33. 63% for sample 10.0 % PS). Also, the fortification of the ice cream with powder from the grape skin significantly influences the color of the elaborate ice cream, the color difference varying in the limits ΔE=37.37 - 54.94. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Technical Universiry 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 | ice cream | en_US |
| dc.subject | grape skin | en_US |
| dc.subject | polyphenols | en_US |
| dc.subject | antioxidant activity | en_US |
| dc.title | Effect of grape skin incorporation into ice cream formulation | en_US |
| dc.type | Article | en_US |
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The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83
24 February 2022 : Book of abstracts
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States