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Natural acidifier produced from apples in the early ripening phase

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dc.contributor.author GOLUBI, Roman
dc.contributor.author IORGA, Eugen
dc.contributor.author ARNAUT, Svetlana
dc.contributor.author CRUCIRESCU, Diana
dc.contributor.author FIODOROV, Stanislav
dc.date.accessioned 2019-10-24T08:59:42Z
dc.date.available 2019-10-24T08:59:42Z
dc.date.issued 2018
dc.identifier.citation GOLUBI, Roman, IORGA, Eugen, ARNAUT, Svetlana et al. Natural acidifier produced from apples in the early ripening phase. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 156-158. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/5172
dc.description.abstract It is proposed the apple acidifier obtaining technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, widely used in canned. Process apple acidifier obtaining, according to the invention, includes primary apple processing, crushing, heating up to temperature of 50°C and treatment with pectolytic + amylotic enzymes for 1 hour, pressing, deburring, clarifying and filtering, heat treatment at 60 °C for 20 min., packing and sealing, in case of concentrated acidifier production it must be evaporated at the 55Brix, then packaging and sealing, followed by pasteurization and cooling. The acidifying agent possesses good organoleptic characteristics and balanced nutritional value, conditioned by the optimal ratio of organic acids / carbohydrates / polyphenolic substances. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 en_US
dc.subject natural acidifiers en_US
dc.subject natural acidifiers en_US
dc.title Natural acidifier produced from apples in the early ripening phase en_US
dc.type Article en_US


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