The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace

dc.contributor.author	DRAGANCEA, Veronica
dc.contributor.author	GUREV, Angela
dc.contributor.author	CEȘCO, Tatiana
dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.date.accessioned	2022-12-02T09:01:06Z
dc.date.available	2022-12-02T09:01:06Z
dc.date.issued	2022
dc.identifier.citation	DRAGANCEA, Veronica, GUREV, Angela, CEȘCO, Tatiana et al. The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 93. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21713
dc.description.abstract	The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional method from fresh (P1), frozen (P2), and dried (P3) apple pomace leftovers from” Floresti” juice factory.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	pectin	en_US
dc.subject	antioxidants	en_US
dc.subject	apple pomace	en_US
dc.title	The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace	en_US
dc.type	Article	en_US