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

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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


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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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