Revealing the features of the composition of the walnut shell from the point of view of the possibility of its use in the food industry

Autor: Marzhan Kizatova, Madina Sultanova, Alibek Baikenov, Aigerim Saduakas, Nurtore Akzhanov

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 11(115) (2022): Technology and Equipment of Food Production; 49-55
Eastern-European Journal of Enterprise Technologies; Том 1 № 11(115) (2022): Технологии и оборудование пищевых производств; 49-55
Eastern-European Journal of Enterprise Technologies; Том 1 № 11(115) (2022): Технології та обладнання харчових виробництв; 49-55

This paper considers ways of using walnut shells for food products. The study is based on three varieties of walnut as raw materials. Such physicochemical indicators as the shape, mass, thickness, kernel yield, fat, protein, ash, vitamins, minerals,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54ab135d7f68050485b117bab08d2bc1
https://zenodo.org/record/6418456

Использование полифенольных соединений бузины черной при производстве сокосодержащих напитков

Publikováno v: Problems of Environmental Biotechnology; No. 1 (2021)
Проблемы экологической биотехнологии; № 1 (2021)
Проблеми екологічної біотехнології; № 1 (2021)

The nutritional value of wild plant raw materials is determined by the content of nutrients: vitamins, minerals and other important components that play an important role in human nutrition, regulate metabolic processes, and affect the functions of i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=aviationuniv::478c8dd4e9d64d1da8a74b2b590f881c
https://jrnl.nau.edu.ua/index.php/ecobiotech/article/view/16185