Effect of grape skin incorporation on oxidative stability of ice cream

RUSEVA, Olga; COVALIOV, Eugenia; SUHODOL, Natalia; DESEATNICOVA, Olga; REŞITCA, Vladislav

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