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Utilizarea făinii de şrot de nuci (Juglans regia L.) la fabricarea biscuiţilor de tip Amaretti

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dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.contributor.author BANTEA-ZAGAREANU, Valentina
dc.contributor.author TATAROV, Pavel
dc.date.accessioned 2019-02-22T09:10:12Z
dc.date.available 2019-02-22T09:10:12Z
dc.date.issued 2016
dc.identifier.citation GHENDOV-MOŞANU, Aliona, BANTEA-ZAGAREANU, Valentina, TATAROV, Pavel. Utilizarea făinii de şrot de nuci (Juglans regia L.) la fabricarea biscuiţilor de tip Amaretti. In: Meridian Ingineresc. 2016, nr. 3(62), pp. 62-65. ISSN 1683-853X en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/592
dc.description.abstract Prezenta lucrare include rezultatele cercetărilor privind utilizarea făinii de şrot de nuci Juglans regia L. La fabricarea biscuiţilor de tip Amaretti. Făina de şrot de nuci influențează pozitiv caracteristicele fizico-himice, organoleptice şi stabilitatea microbiologică a biscuiţilor. Activitatea antiradicalică a biscuiţilor cu făină de şrot de nuci Juglans regia L. este considerabil mai ridicată faţă de biscuiţi din făina de migdale, ceea ce indică un efect evident pozitiv asupra sănătăţii. en_US
dc.description.abstract This paper presents the results of the research on the use of walnut (Juglans regia L.) oilcake flour for the production of Amaretti-style biscuits. The oilcake flour influences positively the physicochemical and organoleptic characteristics, as well as the microbiological stability of biscuits. The antiradical activity of walnut (Juglans regia L.) oilcake flour biscuits is considerably higher compared to the one of the biscuits prepared with almond flour, which indicates a clear positive effect on health. en
dc.description.abstract Ce document comprend les résultats de la recherche sur l'utilisation de la farine de tourteau de noix (Juglans regia L.) pour la fabrication des biscuits de type Amaretti. La farine de tourteau de noix influence positivement les caractéristiques physico-chimiques et organoleptiques des biscuits, ainsi que leur stabilité microbiologique. L'activité antiradicalaire des biscuits de farine de tourteau de noix Juglans regia L. Est considérablement plus élevée en comparaison avec celle des biscuits avec de la farine d'amande, ce qui indique un effet positif clair sur la santé. fr
dc.description.abstract В данной статье представлены результаты исследований использования муки из орехового жмыха (Juglans regia L.) в производстве печенья типа Амаретти. Мука из орехового жмыха положительно влияет на физико-химические и органолептические характеристики, на микробиологическую стабильность печенья. Антирадикальная активность печенья из муки орехового жмыха (Juglans regia L.) значительно выше, чем в печенье из миндальной муки, что влияет положительно на здоровье. ru
dc.language.iso ro en_US
dc.publisher Tehnica UTM 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 oilcake flour en_US
dc.subject biscuits en_US
dc.subject făină de şrot de nuci Juglans regia L en_US
dc.subject biscuiţi en_US
dc.title Utilizarea făinii de şrot de nuci (Juglans regia L.) la fabricarea biscuiţilor de tip Amaretti en_US
dc.title.alternative The use of walnut (Juglans regia L.) oilcake flour for the preparation of Amarettistyle biscuits en_US
dc.title.alternative L’utilisation de la farine de tourteau de noix pour la fabrication des biscuits de type Amaretti en_US
dc.title.alternative Использование муки из орехового жмыха (Juglans regia L.) в производстве печенья типа Амаретти en_US
dc.type Article en_US


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