dc.contributor.author | BOTEZATU, Nadejda | |
dc.contributor.author | COVACI, Ecaterina | |
dc.date.accessioned | 2025-04-30T07:33:38Z | |
dc.date.available | 2025-04-30T07:33:38Z | |
dc.date.issued | 2024 | |
dc.identifier.citation | BOTEZATU, Nadejda and Ecaterina COVACI. Valorization of grape pomace - aspects of the circulating economy in winemaking. In: Modern Technologies in the Food Industry-2024: proceedings of the International Conference Modern Technologies in the Food Industry-2024, MTFI-2024, Chişinău, 17-18 October 2024. Chişinău: Tehnica-UTM, 2024, p. 121. ISBN 978-9975-64-472-3. | en_US |
dc.identifier.isbn | 978-9975-64-472-3 | |
dc.identifier.uri | https://repository.utm.md/handle/5014/31110 | |
dc.description.abstract | In the production of wines, organic waste is generated, consisting of grape pomace, yeast, stems and sludge. Grape pomace, composed of seeds and fruit skins produced during grape pressing, contains many bioactive compounds including anthocyanins, catechins, flavonoids, phenolic acids, and stilbenes. This makes grape pomace a valuable source of phenolic compounds with high fiber content, suggesting its potential use as a functional food ingredient. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University of Moldova | 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 | anthocyanins | en_US |
dc.subject | extract | en_US |
dc.subject | grape pomace | en_US |
dc.subject | natural resources | en_US |
dc.subject | phenolic substances | en_US |
dc.title | Valorization of grape pomace - aspects of the circulating economy in winemaking | en_US |
dc.type | Article | en_US |
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