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