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Innovation strategies to walnut milk production

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dc.contributor.author POPOVICI, C.
dc.contributor.author BAERLE, A.
dc.contributor.author TATAROV, P.
dc.date.accessioned 2019-11-16T12:17:03Z
dc.date.available 2019-11-16T12:17:03Z
dc.date.issued 2016
dc.identifier.citation POPOVICI, C., BAERLE, A., TATAROV, P. Innovation strategies to walnut milk production. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 256-261. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6985
dc.description.abstract The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially walnuts were used to obtain vegetable milk, not only able to exert health benefits, but also as an alternative to dairy based products. Processing steps and conditions to ensure chemical composition, quality properties, microstructure and rheological behavior of walnut milk were analysed. These studies showed high potential and positive view on walnut milk production, in agreement with the current demand of healthy products. These results offer new interesting expectations to continue with this research line and demand the application of advanced technologies to provide better quality of the product, being the main challenge to be faced in future studies. 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 vegetable milk en_US
dc.subject walnut en_US
dc.subject healthy diet en_US
dc.title Innovation strategies to walnut milk production en_US
dc.type Article en_US


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