| Articolul precedent |
| Articolul urmator |
 |
 681 2 |
| Ultima descărcare din IBN: 2024-02-19 11:39 |
 SM ISO690:2012BOAGHE, Eugenia, REŞITCA, Vladislav, RUBTSOV, Silvia. Influence of water activity on walnuts (Juglans Regia L.) Microbiological and oxidative quality. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 127-130. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry 2016 | ||||||
|
Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
|
||||||
| Pag. 127-130 | ||||||
|
||||||
 Descarcă PDF |
||||||
| Rezumat | ||||||
The main objective of this study was to identify the storage environmental conditions where walnuts (Juglans Regia L.) would keep the lowest oxidation rate and the lowest level of microorganisms’ development. Analyzing the obtained results, we concluded that to reduce the number of bacteria and molds, as well as peroxide value and moisture content from walnut kernel, with a view to preserve their quality, it is necessary that the water activity of storage rooms to fit in limits from 0.344 to 0.412. |
||||||
| Cuvinte-cheie walnuts, Storage, water activity, peroxide value |
||||||
|
|
|
|
