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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/241
DC FieldValueLanguage
dc.contributor.authorTATAROV, Pavelen_US
dc.contributor.authorSANDULACHI, Elizavetaen_US
dc.contributor.authorIVANOVA, Raisaen_US
dc.date.accessioned2020-03-26T20:14:46Z-
dc.date.available2020-03-26T20:14:46Z-
dc.date.issued2019-
dc.identifier.citationTATAROV P, SANDULACHI E., IVANOVA R, Effect of changes in polyunsaturated acid on the quality of walnut oil. In: Book of Abstracts of the 4th International Scientific Conference Agrobiodiversity for Improve the Nutrition, Health and Quality of Human and Bees Life, 2019, p.63, ISBN 978-80-552-2037-6en_US
dc.identifier.isbn978-80-552-2070-3-
dc.identifier.isbn978‐80‐552‐2037‐6-
dc.identifier.urihttp://cris.utm.md/handle/5014/241-
dc.description.abstractThe walnut oil obtained by the cold pressing of Juglans regia L. kernels is a food of high quality because of dominated content of polyunsaturated essential fatty acids: linolenic, linoleic, docosahexaenoic, eicosapentaenoic (ω-6, ω-3). The quality and shelf life of walnut oil depend on several factors, among which the physicochemical changes in polyunsaturated fatty acids play an important role. The processes of polyunsaturated fatty acids auto-oxidation under the action of enzymes, atmospheric oxygen and light have a strong influence on the quality decreasing of walnut oil.en_US
dc.language.isoenen_US
dc.publisherSlovak University of Agriculture in Nitraen_US
dc.relationDevelopment of methods and technics for modernisation of nuts (Juglans regia L.) processing technology using their biologically active constituents in the functional foods / Elaborări metodologice și tehnice pentru modernizarea tehnologiei de procesare a nucilor (Juglans regia L.) cu utilizarea componentelor biologic active în produse alimentare funcționaleen_US
dc.relation.ispartofBook of Abstracts of the 4th International Scientific Conference Agrobiodiversity for Improve the Nutrition, Health and Quality of Human and Bees Lifeen_US
dc.subjectwalnut oilen_US
dc.subjectpolyunsaturated fatty aciden_US
dc.subjecthydroperoxidesen_US
dc.subjectacidityen_US
dc.titleEffect of changes in polyunsaturated fatty acids on the quality of walnut oilen_US
dc.typeArticleen_US
dc.relation.conference4th International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Lifeen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.orcid0000-0001-9923-8200-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno15.817.02.30A-
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