dc.contributor.author | SANDU, Iuliana | |
dc.contributor.author | BAERLE, Alexei | |
dc.contributor.author | TATAROV, Pavel | |
dc.contributor.author | IVANIŠOVA, Eva | |
dc.date.accessioned | 2022-11-19T13:06:24Z | |
dc.date.available | 2022-11-19T13:06:24Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | SANDU, Iuliana, BAERLE, Alexei, TATAROV, Pavel et al. The role of dephenolisation for the biological and technological value of the old walnuts. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 102. ISBN 978-9975-45-851-1. | en_US |
dc.identifier.isbn | 978-9975-45-851-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/21705 | |
dc.description.abstract | The walnut kernel is a natural concentrate of biologically active substances, including polyunsaturated fatty acids, polyphenols and proteins. In addition to the white core rich in lipids and proteins, nut kernels are covered with a polymer pellicle impregnated with phenolic compounds, especially naphthalene- and gallic acid derivatives. It is this pellicle that performs a protective function in relation to the polyunsaturated fatty acids located in the core, since it serves as a barrier to active atmospheric oxygen. It has been shown that there are no significant changes in the fatty acid and protein composition of nuts within three years of proper storage. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universitatea Tehnică a Moldovei | 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 | caffeic acid equivalent | en_US |
dc.subject | gallic acid | en_US |
dc.subject | naphthoquinones | en_US |
dc.subject | rancimat | en_US |
dc.subject | walnut kernels | en_US |
dc.title | The role of dephenolisation for the biological and technological value of the old walnuts | en_US |
dc.type | Article | en_US |
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