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Chemical, physical and sensory characteristics of peanut milk

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dc.contributor.author BOAGHI, Eugenia
dc.contributor.author GORBULEAC, Veronica
dc.contributor.author RESITCA, Vladislav
dc.contributor.author CIUMAC, Jorj
dc.date.accessioned 2019-07-19T12:13:50Z
dc.date.available 2019-07-19T12:13:50Z
dc.date.issued 2018
dc.identifier.citation BOAGHI, Eugenia, GORBULEAC, Veronica, RESITCA, Vladislav et al. Chemical, physical and sensory characteristics of peanut milk. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 88-92. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3676
dc.description.abstract The objective of this paper was to evaluate the potential of using walnuts (Juglans Regia L.) in the form of vegetable milk. Thus, it has been developed the technology for obtaining walnut milk at different heat treatment regimes. In order to obtain a safe product in terms of physicochemical and sensory quality, research has been done on these milk samples. Physico-chemical, microbiological and color hints were determined for all the samples during storage. The results showed that vegetable walnut milk contain fats (2.5 g), proteins (0.77 g), lipids (2.2 g). Microstructure analysis showed that this beverage is an oil-in-water emulsion that is destroyed for 3 days. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info 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 peanut milk en_US
dc.subject walnuts en_US
dc.subject vegetable milk en_US
dc.subject lapte de arahide en_US
dc.subject nuci Juglans Regia L. en_US
dc.subject lapte vegetal en_US
dc.subject lapte de nuci en_US
dc.title Chemical, physical and sensory characteristics of peanut milk en_US
dc.type Article en_US


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