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 SM ISO690:2012MACARI, Artur, CIUMAC, Jorj, REŞITCA, Vladislav. Methods of bleaching walnut juglans regia L. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 418-422. ISBN 978-9975-87-428-1. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry Vol.1, 2012 |
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Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | ||||||
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| Pag. 418-422 | ||||||
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Experimental studies were conducted to test methods for bleaching nuts in shell. As bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide. It was found that the most effective bleaching agent is hydrogen peroxide. It has been identified and applied analytical method for determining the degree of white nuts in shell, namely the method of determining the degree of white wheat flour. |
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| Cuvinte-cheie nuts in shell, bleaching agents, the degree of white |
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