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Some identified biologically active compounds from the walnut kernel’s pellicle: wastes?

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dc.contributor.author SANDU, Iuliana
dc.contributor.author BAERLE, Alexei
dc.contributor.author RANGA, Floricuța
dc.contributor.author RUGINA, Dumitrița
dc.contributor.author PÎNTEA, Adela
dc.contributor.author PATRAS, Antoanela
dc.date.accessioned 2022-04-14T11:23:02Z
dc.date.available 2022-04-14T11:23:02Z
dc.date.issued 2021
dc.identifier.citation SANDU, Iuliana, BAERLE, Alexei, RANGA, Floricuța et al. Some identified biologically active compounds from the walnut kernel’s pellicle: wastes? In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 56. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20129
dc.description Only Abstract en_US
dc.description.abstract The purpose was to detect substances that cause the gradual blackening of walnut kernels. The polyphenols from kernel's pellicle (walnuts of “Kogălniceanu” variety) were supposed to exhaustive ultrasonically-assisted extraction. Biologically active polyphenols have an ambiguous effect on the quality and taste of walnuts. Having worked out their redox potential, they become a source of dark color and bitter taste. Their preventive extraction in an unoxidized state before technological processing can significantly improve the quality of such valuable food “wastes” as walnut cake. en_US
dc.language.iso en en_US
dc.publisher Galati University Press 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 pellicles en_US
dc.subject polyphenols en_US
dc.subject walnut cake en_US
dc.title Some identified biologically active compounds from the walnut kernel’s pellicle: wastes? en_US
dc.type Article en_US


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