Influence of water activity on walnuts (Juglans Regia l.) Microbiological and oxidative quality

BOAGHI, E.; REŞITCA, V.; RUBȚOV, S.

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dc.contributor.author	BOAGHI, E.
dc.contributor.author	REŞITCA, V.
dc.contributor.author	RUBȚOV, S.
dc.date.accessioned	2019-11-15T16:32:43Z
dc.date.available	2019-11-15T16:32:43Z
dc.date.issued	2016
dc.identifier.citation	BOAGHI, E., REŞITCA, V., RUBȚOV, S. Influence of water activity on walnuts (Juglans Regia l.) Microbiological and oxidative quality. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 127-130. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6960
dc.description.abstract	The main objective of this study was to identify the storage environmental conditions where walnuts (Juglans Regia L.) would keep the lowest oxidation rate and the lowest level of microorganisms’ development. Analyzing the obtained results, we concluded that to reduce the number of bacteria and molds, as well as peroxide value and moisture content from walnut kernel, with a view to preserve their quality, it is necessary that the water activity of storage rooms to fit in limits from 0.344 to 0.412.	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	walnuts	en_US
dc.subject	storage	en_US
dc.subject	water activity	en_US
dc.title	Influence of water activity on walnuts (Juglans Regia l.) Microbiological and oxidative quality	en_US
dc.type	Article	en_US