The influence of food coatings on the microbiological state of walnut kernel

BOISTEAN, Alina

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dc.contributor.author	BOISTEAN, Alina
dc.date.accessioned	2019-07-22T09:31:55Z
dc.date.available	2019-07-22T09:31:55Z
dc.date.issued	2018
dc.identifier.citation	BOISTEAN, Alina. The influence of food coatings on the microbiological state of walnut kernel. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 207-208. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3715
dc.description.abstract	Walnuts (Juglans regia L.) are widespread throughout the world. This paper compares the effect of food-based coatings based on serum protein and gelatinous isolate on the microbiological state of the nut kernels surface. For the purity of the experiment, two methods were used for all samples: deep and surface seeding. At the same time, it is possible to note the relationship between the number of germinated colonies, the type of coverage and the time of storage of the kernel.	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	walnut kernels	en_US
dc.subject	food coatings	en_US
dc.subject	microflora	en_US
dc.subject	moulds	en_US
dc.subject	fungi	en_US
dc.subject	whey protein isolate	en_US
dc.subject	gelatin	en_US
dc.subject	nuci Juglans Regia L.	en_US
dc.subject	miezuri de nuci	en_US
dc.subject	acoperiri alimentare	en_US
dc.subject	mucegaiuri	en_US
dc.subject	ciuperci	en_US
dc.subject	gelatină	en_US
dc.title	The influence of food coatings on the microbiological state of walnut kernel	en_US
dc.type	Article	en_US