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Influence of thermal processing on carotenoid content and antioxidant activity in berry’s pulp
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| dc.contributor.author | GHENDOV-MOȘANU, A. | |
| dc.contributor.author | SOCACIU, C. | |
| dc.contributor.author | PINTEA, A. | |
| dc.contributor.author | BELE, C. | |
| dc.contributor.author | TUDOR, C. | |
| dc.contributor.author | STURZA, R. | |
| dc.date.accessioned | 2024-03-27T09:42:29Z | |
| dc.date.available | 2024-03-27T09:42:29Z | |
| dc.date.issued | 2019 | |
| dc.identifier.citation | GHENDOV-MOȘANU, A. et al. Influence of thermal processing on carotenoid content and antioxidant activity in berry’s pulp. In: International Conference on Carotenoid research and applications in agro-food and health: Eurocaroten Conference, 26-28 Nov. 2019, Lemesos, Cyprus: Book of abstracts, 2019, p. 24. | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/26685 | |
| dc.description | Abstract only | en_US |
| dc.description.abstract | For research, 3 types of berries from the Republic of Moldova were selected: sea buckthorn (Hippophae rhamnoides), rosehip (Rosa canina) and mountain ash (Sorbus aucuparia), which can be recommended for producing functional food as a source of biologically active compounds as natural dyes and antioxidants. The aim of the study was to investigate the influence of thermal processing on carotenoid content and antioxidant activity in berry’s pulp. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | International Carotenoid Society | en_US |
| dc.relation.ispartofseries | International Conference on Carotenoid research and applications in agro-food and health, Eurocaroten;26-28 Nov. 2019, Lemesos, Cyprus | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | sea buckthorn (Hippophae rhamnoides) | en_US |
| dc.subject | rosehip (Rosa canina) | en_US |
| dc.subject | mountain ash (Sorbus aucuparia) | en_US |
| dc.subject | berries | en_US |
| dc.subject | carotenoids | en_US |
| dc.title | Influence of thermal processing on carotenoid content and antioxidant activity in berry’s pulp | en_US |
| dc.type | Article | en_US |
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