Superior conditioning of the grape juice

dc.contributor.author	TĂRÎŢĂ, V.
dc.contributor.author	MACARI, A.
dc.contributor.author	CUMPANICI, A.
dc.date.accessioned	2019-11-16T13:53:08Z
dc.date.available	2019-11-16T13:53:08Z
dc.date.issued	2016
dc.identifier.citation	TĂRÎŢĂ, V., MACARI, A., CUMPANICI, A. Superior conditioning of the grape juice. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 324-328. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6999
dc.description.abstract	During conditioning of the table grapes for marketing on the fresh market, produce waste is generated that could be used to produce juice. The process of grape juice clarification with bentonites was studied. Optimal doses of 3 ... 5 g/l were determined that assure superior commercial characteristics to the resulted juice. The study demonstrated the feasibility of using wastes from preparation for the market of table grapes, and the efficiency of bentonites for clarification of the grape juice.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	wastes	en_US
dc.subject	grape juice	en_US
dc.subject	juice clarification	en_US
dc.title	Superior conditioning of the grape juice	en_US
dc.type	Article	en_US