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Some identified biologically active compounds from the walnut kernel’s pellicle: wastes?
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| dc.contributor.author | SANDU, Iuliana | |
| dc.contributor.author | BAERLE, Alexei | |
| dc.contributor.author | RANGA, Floricuța | |
| dc.contributor.author | RUGINA, Dumitrița | |
| dc.contributor.author | PÎNTEA, Adela | |
| dc.contributor.author | PATRAS, Antoanela | |
| dc.date.accessioned | 2022-04-14T11:23:02Z | |
| dc.date.available | 2022-04-14T11:23:02Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | SANDU, Iuliana, BAERLE, Alexei, RANGA, Floricuța et al. Some identified biologically active compounds from the walnut kernel’s pellicle: wastes? In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 56. ISSN 1843-5114. | en_US |
| dc.identifier.issn | 1843-5114 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/20129 | |
| dc.description | Only Abstract | en_US |
| dc.description.abstract | The purpose was to detect substances that cause the gradual blackening of walnut kernels. The polyphenols from kernel's pellicle (walnuts of “Kogălniceanu” variety) were supposed to exhaustive ultrasonically-assisted extraction. Biologically active polyphenols have an ambiguous effect on the quality and taste of walnuts. Having worked out their redox potential, they become a source of dark color and bitter taste. Their preventive extraction in an unoxidized state before technological processing can significantly improve the quality of such valuable food “wastes” as walnut cake. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Galati University Press | 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 | walnut kernels | en_US |
| dc.subject | walnuts pellicles | en_US |
| dc.subject | polyphenols | en_US |
| dc.subject | walnut cake | en_US |
| dc.title | Some identified biologically active compounds from the walnut kernel’s pellicle: wastes? | en_US |
| dc.type | Article | en_US |
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