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Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen

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dc.contributor.author GROSU, C.
dc.contributor.author BOAGHI, E.
dc.contributor.author SIMINIUC, R.
dc.contributor.author DESEATNICOV, O.
dc.contributor.author REŞITCA, V.
dc.date.accessioned 2019-11-16T08:57:32Z
dc.date.available 2019-11-16T08:57:32Z
dc.date.issued 2016
dc.identifier.citation GROSU, C., BOAGHI, E., SIMINIUC, R. et al. Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 194-197. ISBN 978-9975-87-138-9.
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6973
dc.description.abstract The appearance of food products is determined visually and includes color, brightness, shape, opacity and transparency. Walnut grits are in the form of coarse flour yellowish-gray to brown up. Therefore its use as a food ingredient, particularly for pastries, could adversely affect the color of final products. In order to improve the potential use of walnut grits it seems reasonable to bleaching it. Given the fact that the grits color is determined by the specific core membrane chromophores lignins, it may be used for bleaching of hydrogen peroxide, which has an effective oxidizing agent, non-toxic and environmentally friendly (the formed products are oxygen and water). en_US
dc.language.iso ro 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 şrot en_US
dc.subject albire en_US
dc.subject peroxid de hidrogen en_US
dc.title Albirea şrotului de nuci Juglans Regia L cu peroxid de hidrogen en_US
dc.type Article en_US


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