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Assessment of grape pomace phenolic composition and anthocyanin profile

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dc.contributor.author FILIMON, Vasile Răzvan
dc.date.accessioned 2022-03-28T09:12:36Z
dc.date.available 2022-03-28T09:12:36Z
dc.date.issued 2022
dc.identifier.citation FILIMON, Vasile Răzvan. Assessment of grape pomace phenolic composition and anthocyanin profile. In: The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83: proc., 24 February 2022, Chisinau, Republica Moldova: Book of abstracts, 2022, p. 22. ISBN 978-9975-3464-6-7. en_US
dc.identifier.isbn 978-9975-3464-6-7
dc.identifier.uri http://repository.utm.md/handle/5014/19908
dc.description Only Abstract en_US
dc.description.abstract Grape pomace is the major solid by-product generated during winemaking process, representing a current environmental problem, its reintroduction into the food technology circuit being among the main objectives of sustainable horticulture. Among the recoverable compounds left from grape processing, phenolic compounds remain the most valuable. Grape pomace resulted from the winemaking of three Vitis vinifera L. cultivars for white (Pinot gris) and red (Cabernet Sauvignon and Merlot) wine was naturally dried (protected from direct sunlight, wind and moisture). en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova & en_US
dc.publisher Iaşi University of Life Sciences "Ion Ionescu de la Brad"
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject grape pomace en_US
dc.subject phenolic compounds en_US
dc.title Assessment of grape pomace phenolic composition and anthocyanin profile en_US
dc.type Article en_US


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