Publication: Compoziţia chimica a şrotului din miez de nuci juglans Regia L.
Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ASEM
Abstract
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.
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
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
Keywords
walnut oilcake Juglans Regia L., chemical composition, nutritional value, sensory quality, optimal condition, proteinaceous substances, dietary fibres