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Effect of grape skin incorporation on oxidative stability of ice cream
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| dc.contributor.author | RUSEVA, Olga | |
| dc.contributor.author | COVALIOV, Eugenia | |
| dc.contributor.author | SUHODOL, Natalia | |
| dc.contributor.author | DESEATNICOVA, Olga | |
| dc.contributor.author | REŞITCA, Vladislav | |
| dc.date.accessioned | 2024-05-10T06:04:31Z | |
| dc.date.available | 2024-05-10T06:04:31Z | |
| dc.date.issued | 2023 | |
| dc.identifier.citation | RUSEVA, Olga et al. Effect of grape skin incorporation on oxidative stability of ice cream. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 56. ISSN 1843-5114. | en_US |
| dc.identifier.issn | 1843-5114 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/27057 | |
| dc.description.abstract | The paper explores the possibility of using grape skin powder as an addition to the production of ice cream. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Galaţi University Press | en_US |
| dc.relation.ispartofseries | The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania | |
| 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 skin powder | en_US |
| dc.subject | ice cream | en_US |
| dc.subject | polyphenols | en_US |
| dc.title | Effect of grape skin incorporation on oxidative stability of ice cream | en_US |
| dc.type | Article | en_US |
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