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Regression analysis of carthamin extraction from safflower (cárthamus tinctórius)

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dc.contributor.author SAVCENCO, Alexandra
dc.contributor.author BAERLE, Alexei
dc.contributor.author IVANOVA, Raisa
dc.contributor.author TATAROV, Pavel
dc.date.accessioned 2019-07-23T07:49:52Z
dc.date.available 2019-07-23T07:49:52Z
dc.date.issued 2018
dc.identifier.citation SAVCENCO, Alexandra, BAERLE, Alexei, IVANOVA, Raisa et al. Regression analysis of carthamin extraction from safflower (cárthamus tinctórius). In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 243-244. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3727
dc.description.abstract Effects of ethanol and moderate quantities of citric acid on the extraction of Safflower dyes were investigated. Complete two-factor experiment in linear approximation was used. A negative effect of the addition of citric acid on the extraction efficiency was detected. It is shown that the direct influence of ethanol on the extraction of Safflower dyes is insignificant (which generally is unusual for organic substances). It means, that carthamin and other water-soluble components extracted from Safflower, have a high potential for safety use in the food industry. 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 cárthamus tinctórius en_US
dc.subject carthamin en_US
dc.subject safflower en_US
dc.subject carthamin en_US
dc.subject ethanol en_US
dc.subject citric acid en_US
dc.subject șofrănel en_US
dc.subject carthamină en_US
dc.subject acid citric en_US
dc.title Regression analysis of carthamin extraction from safflower (cárthamus tinctórius) en_US
dc.type Article en_US


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