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Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant
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| dc.contributor.author | VIZIREANU, Camelia | |
| dc.contributor.author | STURZA, Andrei | |
| dc.contributor.author | MOTRUC, Natalia | |
| dc.contributor.author | CIOBANU, Corina | |
| dc.date.accessioned | 2020-06-16T09:47:33Z | |
| dc.date.available | 2020-06-16T09:47:33Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | VIZIREANU, Camelia, STURZA, Andrei, MOTRUC, Natalia et al. Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant. In: modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, Vol. 2, pp. 204-210. ISBN 978-9975-80-645-6. | en_US |
| dc.identifier.isbn | 978-9975-80-645-6 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/8920 | |
| dc.description.abstract | Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of this research was to elucidate the influence of the substitution of synthetic colorants (carmoisine ) with extracts of grape anthocyanes on the organoleptic, physicochemical and antioxidant properties of some confectionery products ( marmalade, jellies). | 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 | antioxidants | en_US |
| dc.subject | natural colourants | en_US |
| dc.subject | colourants | en_US |
| dc.subject | grape seeds anthocyanins | en_US |
| dc.title | Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant | en_US |
| dc.type | Article | en_US |
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Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
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