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New approaches for Fetească Neagră grape pomace valorisation

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dc.contributor.author ALEXA, Irina-Claudia
dc.contributor.author SUCEVEANU, Elena-Mirela
dc.contributor.author NICUŢĂ, Daniela
dc.contributor.author GROSU, Luminiţa
dc.contributor.author PATRICIU, Oana-Irina
dc.contributor.author FÎNARU, Adriana-Luminiţa
dc.date.accessioned 2022-11-15T12:40:21Z
dc.date.available 2022-11-15T12:40:21Z
dc.date.issued 2022
dc.identifier.citation ALEXA, Irina-Claudia, SUCEVEANU, Elena-Mirela, NICUŢĂ, Daniela et al. New approaches for Fetească Neagră grape pomace valorisation. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 82. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21687
dc.description.abstract One of the strategies of valorising the grape pomace is to use it as a raw material to obtain functional foods. An innovative product based on honey and different proportion of Fetească Neagră grape pomace powder was prepared, the sensorial properties and overall acceptability of fortified honey samples being evaluated. The results of the study indicate that grape pomace powder can be used as functional ingredient for the development of new product honeybased, contributing to a sustainable process innovation. 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 functional food en_US
dc.subject grape pomace powder en_US
dc.subject Fetească Neagră wine en_US
dc.title New approaches for Fetească Neagră grape pomace valorisation en_US
dc.type Article en_US


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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