The use of apple pomace in the manufacture of yogurt

POPESCU, Liliana; GHENDOV-MOSANU, Aliona; CESCO, Tatiana

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dc.contributor.author	POPESCU, Liliana
dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.contributor.author	CESCO, Tatiana
dc.date.accessioned	2022-03-29T10:10:40Z
dc.date.available	2022-03-29T10:10:40Z
dc.date.issued	2022
dc.identifier.citation	POPESCU, Liliana, GHENDOV-MOSANU, Aliona, CESCO, Tatiana. The use of apple pomace in the manufacture of yogurt. 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. 54. ISBN 978-9975-3464-6-7.	en_US
dc.identifier.isbn	978-9975-3464-6-7
dc.identifier.uri	http://repository.utm.md/handle/5014/19960
dc.description	Only Abstract	en_US
dc.description.abstract	Apple pomace is an excellent source of phytochemicals and contains significant amounts of insoluble sugars, including cellulose 127.9 g/kg DW, hemicellulose 7.2 to 43.6 g/kg DW, lignin 15.3 to 23.5 g/kg DW and can therefore be used as a functional ingredient in the manufacture of dairy products with high rheological characteristics. In the present study apple pomace powder (0.2%, 0.4%, 0.6% and 0.8% w/w) was added to skim milk.	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	apple pomace	en_US
dc.subject	natural stabilizers	en_US
dc.subject	yogurt	en_US
dc.title	The use of apple pomace in the manufacture of yogurt	en_US
dc.type	Article	en_US