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

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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


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