Effect of grape skin incorporation into ice cream formulation

DESEATNICOVA, Olga; RESITCA, Vladislav; SUHODOL, Natalia; COVALIOV, Eugenia

DSpace Home
→
Facultatea Tehnologia Alimentelor
→
The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83
→
View Item

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