Articolul precedent |
Articolul urmator |
801 20 |
Ultima descărcare din IBN: 2024-01-22 14:49 |
SM ISO690:2012 BOAGHE, Eugenia, REŞITCA, Vladislav, CIUMAC, Jorj. Possibilities of walnut valorisation through walnut milk acidic beverage obtention. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 171-176. ISBN 978-9975-87-428-1. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Modern Technologies in the Food Industry 2018 | ||||||
Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
|
||||||
Pag. 171-176 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
The purpose of the paper was to obtain the walnut milk fermented beverage using as addition kefir and yogurt. It has been demonstrated the possibility of producing fermented beverages based on walnut milk. The obtained products have a low energetic value, sensory properties and physico-chemical characteristics specific to raw material and used additions different from those of fermented cow's milk products but acceptable for consumption. |
||||||
Cuvinte-cheie walnuts, Fermentation, kefir, yogurt, Acidity, syneresis |
||||||
|
DataCite XML Export
<?xml version='1.0' encoding='utf-8'?> <resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'> <creators> <creator> <creatorName>Covaliov (Boaghi), E.F.</creatorName> <affiliation>Universitatea Tehnică a Moldovei, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Reşitca, V.C.</creatorName> <affiliation>Universitatea Tehnică a Moldovei, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Ciumac, J.I.</creatorName> <affiliation>Universitatea Tehnică a Moldovei, Moldova, Republica</affiliation> </creator> </creators> <titles> <title xml:lang='en'>Possibilities of walnut valorisation through walnut milk acidic beverage obtention</title> </titles> <publisher>Instrumentul Bibliometric National</publisher> <publicationYear>2018</publicationYear> <relatedIdentifier relatedIdentifierType='ISBN' relationType='IsPartOf'>978-9975-87-428-1</relatedIdentifier> <subjects> <subject>walnuts</subject> <subject>Fermentation</subject> <subject>kefir</subject> <subject>yogurt</subject> <subject>Acidity</subject> <subject>syneresis</subject> </subjects> <dates> <date dateType='Issued'>2018</date> </dates> <resourceType resourceTypeGeneral='Text'>Conference Paper</resourceType> <descriptions> <description xml:lang='en' descriptionType='Abstract'><p>The purpose of the paper was to obtain the walnut milk fermented beverage using as addition kefir and yogurt. It has been demonstrated the possibility of producing fermented beverages based on walnut milk. The obtained products have a low energetic value, sensory properties and physico-chemical characteristics specific to raw material and used additions different from those of fermented cow's milk products but acceptable for consumption.</p></description> </descriptions> <formats> <format>application/pdf</format> </formats> </resource>