Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability

Chiara Rossetti; Marco Panzanini; Giorgia Spigno; Roberta Dordoni

doi:10.3303/CET23102023

Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability

Chiara Rossetti, Marco Panzanini, Giorgia Spigno, Roberta Dordoni^*

^*Corresponding author

Research output: Contribution to journal › Conference article

Original language	English
Pages (from-to)	133-138
Journal	Chemical Engineering Transactions
Volume	102
DOIs	https://doi.org/10.3303/CET23102023
Publication status	Published - 2023
Event	EFF2023 - 4th INTERNATIONAL CONFERENCE ON ENGINEERING FUTURE FOOD - Firenze, Italy Duration: 20 Sept 2023 → 22 Sept 2023

Keywords

nut roasting
nut soaking
pasta di noci
pelatura noci
rheological stability
walnut paste
walnut peeling

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10.3303/CET23102023

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@article{e39eebcf60d745e0bc385930a17f5669,

title = "Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability",

keywords = "nut roasting, nut soaking, pasta di noci, pelatura noci, rheological stability, walnut paste, walnut peeling, nut roasting, nut soaking, pasta di noci, pelatura noci, rheological stability, walnut paste, walnut peeling",

author = "Chiara Rossetti and Marco Panzanini and Giorgia Spigno and Roberta Dordoni",

year = "2023",

doi = "10.3303/CET23102023",

language = "English",

volume = "102",

pages = "133--138",

journal = "Chemical Engineering Transactions",

issn = "2283-9216",

publisher = "Italian Association of Chemical Engineering - AIDIC",

note = "EFF2023 - 4th INTERNATIONAL CONFERENCE ON ENGINEERING FUTURE FOOD ; Conference date: 20-09-2023 Through 22-09-2023",

}

TY - JOUR

T1 - Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability

AU - Rossetti, Chiara

AU - Panzanini, Marco

AU - Spigno, Giorgia

AU - Dordoni, Roberta

PY - 2023

Y1 - 2023

KW - nut roasting

KW - nut soaking

KW - pasta di noci

KW - pelatura noci

KW - rheological stability

KW - walnut paste

KW - walnut peeling

KW - nut roasting

KW - nut soaking

KW - pasta di noci

KW - pelatura noci

KW - rheological stability

KW - walnut paste

KW - walnut peeling

UR - http://hdl.handle.net/10807/258596

U2 - 10.3303/CET23102023

DO - 10.3303/CET23102023

M3 - Conference article

SN - 2283-9216

VL - 102

SP - 133

EP - 138

JO - Chemical Engineering Transactions

JF - Chemical Engineering Transactions

T2 - EFF2023 - 4th INTERNATIONAL CONFERENCE ON ENGINEERING FUTURE FOOD

Y2 - 20 September 2023 through 22 September 2023

ER -

Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability

Keywords

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