Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow

COVALIOV, Eugenia; SUHODOL, Natalia; CHIRSANOVA, Aurica; CAPCANARI, Tatiana; GROSU, Carolina; SIMINIUC, Rodica

dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	SUHODOL, Natalia
dc.contributor.author	CHIRSANOVA, Aurica
dc.contributor.author	CAPCANARI, Tatiana
dc.contributor.author	GROSU, Carolina
dc.contributor.author	SIMINIUC, Rodica
dc.date.accessioned	2021-08-10T08:41:09Z
dc.date.available	2021-08-10T08:41:09Z
dc.date.issued	2021
dc.identifier.citation	COVALIOV, Eugenia, SUHODOL, Natalia, CHIRSANOVA, Aurica et al. Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow. In: Ukrainian Food Journal. 2021, V. 10. Is. 2. pp. 333-345. ISSN 2313–5891.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/16686
dc.identifier.uri	https://doi.org/10.24263/2304-974X-2021-10-2-10
dc.description.abstract	The present research evaluated the effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow. The addition of grape skin extract in marshmallow formulation increased the biological value in terms of antioxidant activity and total phenol content, and the consumers’acceptancy.	en_US
dc.language.iso	en	en_US
dc.publisher	National University of Food Technologies, Kyiv, Ukraine	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	grapes	en_US
dc.subject	grape skin	en_US
dc.subject	marshmallow	en_US
dc.title	Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow	en_US
dc.type	Article	en_US