The efficiency of experimental activated carbons from vegetable waste in reducing the risk of oxidation in white grape musts

SCUTARU, Iurie; SCLIFOS, Aliona; MOGA, Georgeta

dc.contributor.author	SCUTARU, Iurie
dc.contributor.author	SCLIFOS, Aliona
dc.contributor.author	MOGA, Georgeta
dc.date.accessioned	2024-05-10T08:02:03Z
dc.date.available	2024-05-10T08:02:03Z
dc.date.issued	2023
dc.identifier.citation	SCUTARU, Iurie, SCLIFOS, Aliona, MOGA, Georgeta. The efficiency of experimental activated carbons from vegetable waste in reducing the risk of oxidation in white grape musts. 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. 125. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/27065
dc.description.abstract	The study used musts obtained from healthy grapes and grapes infected with mold from both local white grape varieties (Feteasca Regală, Viorica, Legenda) and European varieties (Sauvignon Blanc, Pinot Gris), from different geographical regions. Enzymatic activities of PFO, concentrations of polyphenolic substances, and trichromatic characteristics were monitored over time.	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	musts oxidation	en_US
dc.subject	white grapes	en_US
dc.subject	polyphenol oxidase	en_US
dc.subject	activated carcoal	en_US
dc.subject	activated carbons	en_US
dc.title	The efficiency of experimental activated carbons from vegetable waste in reducing the risk of oxidation in white grape musts	en_US
dc.type	Article	en_US