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

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Title:	Compoziţia chimica a şrotului din miez de nuci juglans Regia L.
Authors:	Grosu, Carolina
Keywords:	walnut oilcake Juglans Regia L. chemical composition nutritional value sensory quality optimal condition proteinaceous substances dietary fibres
Issue Date:	Sep-2017
Publisher:	ASEM
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
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.
URI:	http://irek.ase.md:80/xmlui/handle/123456789/482
Appears in Collections:	2.Articole

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