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Stability of ascorbic acid during apple processing

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dc.contributor.author BARCAN (BĂETU), A.-L.
dc.contributor.author PATRAŞ, A.
dc.contributor.author STURZA, R.
dc.contributor.author GHENDOV-MOŞANU, A.
dc.contributor.author BĂETU, M.
dc.date.accessioned 2019-11-14T11:42:53Z
dc.date.available 2019-11-14T11:42:53Z
dc.date.issued 2014
dc.identifier.citation BARCAN (BĂETU), A.-L., PATRAŞ, A., STURZA, R., GHENDOV-MOŞANU, A., BĂETU, M. Stability of ascorbic acid during apple processing. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 142-147. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6834
dc.description.abstract The present study analyses the influence of different phases of the technological process for the fabrication of the product “grated apples for pie”, on the ascorbic acid content. Other related parameters have also been measured: some enzymes activities (ascorbate oxidase, superoxide dismutase, catalase), pH, total acidity, dry weight and soluble dry matter. In order to analyse the content in ascorbic acid, we used three different methods: 2, 6 – dichlorophenolindophenol, reflectometrically (using Reflectoquant) and HPLC and the obtained results were very similar. The researches were conducted in two consecutive years, in same conditions and the experimental material was produced by Contec Foods Tecuci, Romania. Both years, we observed an important instability of the ascorbic acid during the technological steps.The decrease of the ascorbic acid content in the final product was about 96% reported to the raw material. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 ascorbic acid en_US
dc.subject technological process en_US
dc.title Stability of ascorbic acid during apple processing en_US
dc.type Article en_US


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