Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels

BOISTEAN, Alina; CHIRSANOVA, Aurica; NATIBULINA, Maria

Home
→
Facultatea Tehnologia Alimentelor
→
Conferinţa "Modern technologies, in the food industry" – 2018
→
View Item

dc.contributor.author	BOISTEAN, Alina
dc.contributor.author	CHIRSANOVA, Aurica
dc.contributor.author	NATIBULINA, Maria
dc.date.accessioned	2019-07-19T12:51:10Z
dc.date.available	2019-07-19T12:51:10Z
dc.date.issued	2018
dc.identifier.citation	BOISTEAN, Alina, CHIRSANOVA, Aurica, NATIBULINA, Maria. Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 113-114. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3679
dc.description.abstract	Walnut (Juglansregia L.) is widely distributed throughout the world. In this research work compares the effect of viscosity of coating solutions, based on whey protein isolate and gelatin, on organoleptic characteristics of walnut kernels. At the same time, it is possible to note the relationship between the viscosity of the coating solutions and the thickness, uniformity, as well as the appearance of the covered kernels.	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	walnuts	en_US
dc.subject	miezuri de nuci	en_US
dc.subject	nuci Juglans Regia L.	en_US
dc.title	Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels	en_US
dc.type	Article	en_US