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Methods of bleaching walnut Juglans Regia L

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dc.contributor.author MACARI, A.
dc.contributor.author CIUMAC, J.
dc.contributor.author REŞITCA, V.
dc.date.accessioned 2019-11-05T13:04:11Z
dc.date.available 2019-11-05T13:04:11Z
dc.date.issued 2012
dc.identifier.citation MACARI, A., CIUMAC, J., REŞITCA, V. Methods of bleaching walnut Juglans Regia L. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 418-422. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6119
dc.description.abstract Experimental studies were conducted to test methods for bleaching nuts in shell. As bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide. It was found that the most effective bleaching agent is hydrogen peroxide. It has been identified and applied analytical method for determining the degree of white nuts in shell, namely the method of determining the degree of white wheat flour. en_US
dc.language.iso en 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 nuts in shell en_US
dc.subject bleaching agents en_US
dc.title Methods of bleaching walnut Juglans Regia L en_US
dc.type Article en_US


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