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Enzymes’ impact on quality of walnuts (Juglans regia L) and walnut oil

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dc.contributor.author SANDULACHI, Elisaveta
dc.contributor.author CHIRITA, Elena
dc.contributor.author COSTIS, Valentina
dc.date.accessioned 2019-11-06T14:36:42Z
dc.date.available 2019-11-06T14:36:42Z
dc.date.issued 2012
dc.identifier.citation SANDULACHI, Elisaveta, CHIRITA, Elena, COSTIS, Valentina. Enzymes’ impact on quality of walnuts (Juglans regia L) and walnut oil. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 287-292. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6264
dc.description.abstract Quality and safety of walnuts and walnut oil, during the storage, depend largely on the enzyme content and their activity. Lipoxidases catalyze the oxidation of unsaturated fatty acids such as linoleic, linolenic and arachidonic acids, in this way it form esters and peroxides, this process reduces the product’s quality. This article provides a bibliographic study of enzymes and their assessment methods in walnut kernels and walnut oil. There were collected and studied different types of walnuts (Juglans regia L.) from Moldova. Nuts were evaluated fresh or after being stored for1 and 2 years at room temperature. The study presents the changes of enzymes’ activity during storage of the walnuts and oil, using titrimetric and spectrophotometric methods. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.subject enzymes impact en_US
dc.subject oxidation enzymatic en_US
dc.subject polyphenol oxidase (PPO) en_US
dc.subject enzymatic degradation en_US
dc.title Enzymes’ impact on quality of walnuts (Juglans regia L) and walnut oil en_US
dc.type Article en_US


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