Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways

dc.contributor.author	CEȘKO, Tatiana
dc.contributor.author	GUREV, Angela
dc.contributor.author	DRAGANCEA, Veronica
dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.date.accessioned	2022-11-19T13:46:06Z
dc.date.available	2022-11-19T13:46:06Z
dc.date.issued	2022
dc.identifier.citation	CEȘKO, Tatiana, GUREV, Angela, DRAGANCEA, Veronica et al. Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 107. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21710
dc.description.abstract	The aim of the research was to study the influence of microwave assisted extraction (MAE) and ultrasound (UAE) conditions on the physicochemical characteristics and yield of pectin obtained from apple pomace of the "Gold delicious" variety.	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	apple pomace	en_US
dc.subject	pectin	en_US
dc.subject	extraction	en_US
dc.subject	microwaves	en_US
dc.title	Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways	en_US
dc.type	Article	en_US