Compoziţia chimica a şrotului din miez de nuci juglans Regia L.

dc.contributor.author	Grosu, Carolina
dc.date.accessioned	2018-06-18T06:08:14Z
dc.date.available	2018-06-18T06:08:14Z
dc.date.issued	2017-09
dc.identifier.uri	http://irek.ase.md:80/xmlui/handle/123456789/482
dc.description	Publicat in: Conferinţa Ştiinţifică Internaţională "Competitivitatea şi inovarea în economia cunoaşterii", 22-23 septembrie 2017. - Chișinău, 2017. - Vol.1. - P. 170-176. - Bibliogr.: p. 175 (18 tit.). E-ISBN 978-9975-75-893-2.	en_US
dc.description.abstract	Walnut kernels contain a large amount of fat (> 50% of weight), 11% protein, 5% carbohydrates and is highly caloric (about 525 kcal per 100g. product) [18]. Of special importance is the walnuts and byproducts (fr: co-produits, English: by-products) thorough processing, primarily of the oilcake resulting from oil extraction [7]. Oilcake resulting from oil extraction is only used for animal feed, therefore study of the nutritional and sensory quality and identification of its processing and use conditions in nutrition is necessary. JEL CLASSIFICATION: Q16	en_US
dc.language.iso	other	en_US
dc.publisher	ASEM	en_US
dc.subject	walnut oilcake Juglans Regia L.	en_US
dc.subject	chemical composition	en_US
dc.subject	nutritional value	en_US
dc.subject	sensory quality	en_US
dc.subject	optimal condition	en_US
dc.subject	proteinaceous substances	en_US
dc.subject	dietary fibres	en_US
dc.title	Compoziţia chimica a şrotului din miez de nuci juglans Regia L.	en_US
dc.type	Article	en_US