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Apple juices are already well-known and appreciated products, which under certain conditions can be enriched with vitamins, minerals and other nutrients, contributing to increasing nutritional intake as well as to completing some nutritional deficiencies. Such an approach often constitutes sustainable solutions from an economic and process point of view. Obtaining these new types of apple juices ensures the completion of their already known nutritional benefits with the therapeutic ones brought by the intake of ho...

This thesis studies the impact of the addition of two types of enzymes: Rohapect PTE-100 and Pectinase to 6 varieties of apple, grown in the Valea Dambovi?ei area in order to improve the quality of apple juice. The 6 apple varieties used are: Sirus, Florina, Red Topaz, Golden, Starkrimson and Rozela. Thanks to the new varieties planted, and the use of modern technology, the production of apples has increased, and the apples are used fresh or processed in the form of natural juice as such or mixed with other fruits...