2022
https://repository.utm.md/handle/5014/21621
20–22 October, 20222026-04-20T04:30:52ZThe antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace
https://repository.utm.md/handle/5014/21713
The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace
DRAGANCEA, Veronica; GUREV, Angela; CEȘCO, Tatiana; GHENDOV-MOSANU, Aliona
The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional method from fresh (P1), frozen (P2), and dried (P3) apple pomace leftovers from” Floresti” juice factory.
2022-01-01T00:00:00ZYield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways
https://repository.utm.md/handle/5014/21710
Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways
CEȘKO, Tatiana; GUREV, Angela; DRAGANCEA, Veronica; GHENDOV-MOSANU, Aliona
The aim of the research was to study the influence of microwave assisted extraction (MAE) and ultrasound (UAE) conditions on the physicochemical characteristics and yield of pectin obtained from apple pomace of the "Gold delicious" variety.
2022-01-01T00:00:00ZValorization of brewery spent yeast for the synthesis of biocomposite materials with applications in water treatment
https://repository.utm.md/handle/5014/21709
Valorization of brewery spent yeast for the synthesis of biocomposite materials with applications in water treatment
RUSU, Lăcrămioara; SUCEVEANU, Elena-Mirela; GRIGORAȘ, Cristina-Gabriela; SIMION, Andrei-Ionuț
The objectives of this study were to obtain biosorbents based on Saccharomyces pastorianus residual biomass and natural polymers by immobilization technique and to carry out an evaluation of biosorptive capabilities for pharmaceuticals removal from aqueous matrices.
2022-01-01T00:00:00ZUse of yellow food dye from safflower petales in producing of caramel
https://repository.utm.md/handle/5014/21708
Use of yellow food dye from safflower petales in producing of caramel
BANTEA-ZAGAREANU, Valentina; SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel
The obtained HPLC chromatograms demonstrated that the YFDS dye is suitable for its use as a natural dye in the production of caramel. The peaks obtained in the caramel samples demonstrated that the three chalcones (hydroxysafflor yellow A, anhydrosafflor yellow B and precarthamin), which are contained in the YFDS dye in powder form, remain stable during the heat treatment of the caramel mass at high temperatures and in acid medium. It has been demonstrated that to obtain a caramel, harmless to consumers, yellow synthetic dyes can be replaced by the natural yellow dye YFDS, which does not undergo chemical degradation during the producing of caramel.
2022-01-01T00:00:00Z