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Food industry waste as resource of bio-active compounds

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dc.contributor.author ZANOAGA, Madalina
dc.contributor.author TANASA, Fulga
dc.date.accessioned 2019-11-07T12:39:58Z
dc.date.available 2019-11-07T12:39:58Z
dc.date.issued 2012
dc.identifier.citation ZANOAGA, Madalina, TANASA, Fulga. Food industry waste as resource of bio-active compounds. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 211-219. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6342
dc.description.abstract Up-cycling of agro-alimentary industry waste is getting more attention from the scientists due to the fact that most of vegetable residues may be considered as a resource of high added value products, such as flavours, antioxidants, cosmetic excipients or active principles, drugs or drug adjuvants. This paper focuses on the opportunities opened by grapes (Vitis vinifera), one of the largest and most common fruit crop in Europe. Identification and/or isolation of bioactive natural products from this waste, as well as their chemical and/or enzymatic modification, are the main directions to obtain valuable natural compounds from up-cycled food industry waste. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject up-cycling en_US
dc.subject agro-alimentary waste en_US
dc.subject bio-active compounds en_US
dc.title Food industry waste as resource of bio-active compounds en_US
dc.type Article en_US


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