Apple polyphenols and their changes in the technological process

BOLSAIA, Victoria; CARABULEA, Boris; CARABULEA, Vera

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dc.contributor.author	BOLSAIA, Victoria
dc.contributor.author	CARABULEA, Boris
dc.contributor.author	CARABULEA, Vera
dc.date.accessioned	2019-07-19T11:25:14Z
dc.date.available	2019-07-19T11:25:14Z
dc.date.issued	2018
dc.identifier.citation	BOLSAIA, Victoria, CARABULEA, Boris, CARABULEA, Vera. Apple polyphenols and their changes in the technological process. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 71-76. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3674
dc.description.abstract	This paper summarizes the information on the occurrence of phenolic compounds in appleand juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic compounds with special reference to changes induced by apple cultivar, breeding approaches, fruit postharvest and transformation into juice.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica–Info	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 polyphenols	en_US
dc.subject	antioxidants	en_US
dc.subject	phenolic compounds	en_US
dc.subject	apple juice	en_US
dc.subject	polifenoli ai merelor	en_US
dc.subject	mere	en_US
dc.subject	antioxidanți	en_US
dc.subject	compuși fenolici	en_US
dc.subject	suc de mere	en_US
dc.title	Apple polyphenols and their changes in the technological process	en_US
dc.type	Article	en_US