DSpace Repository

The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace

Show simple item record

dc.contributor.author DRAGANCEA, Veronica
dc.contributor.author GUREV, Angela
dc.contributor.author CEȘCO, Tatiana
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2022-12-02T09:01:06Z
dc.date.available 2022-12-02T09:01:06Z
dc.date.issued 2022
dc.identifier.citation DRAGANCEA, Veronica, GUREV, Angela, CEȘCO, Tatiana et al. The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 93. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21713
dc.description.abstract The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional method from fresh (P1), frozen (P2), and dried (P3) apple pomace leftovers from” Floresti” juice factory. 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 pectin en_US
dc.subject antioxidants en_US
dc.subject apple pomace en_US
dc.title The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

  • 2022
    20–22 October, 2022

Show simple item record

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

Search DSpace


Advanced Search

Browse

My Account