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

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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


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