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http://cris.utm.md/handle/5014/242| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | POPOVICI, Cristina | en_US |
| dc.contributor.author | BAERLE Alexei | en_US |
| dc.contributor.author | TATAROV, Pavel | en_US |
| dc.date.accessioned | 2020-03-26T21:15:09Z | - |
| dc.date.available | 2020-03-26T21:15:09Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | POPOVICI, C.; BAERLE, A.; TATAROV, P. Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil. In: Proceedings of the 8th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019. 188 p., ISBN 978-966-612-227-1, p. 89. | en_US |
| dc.identifier.isbn | 978-966-612-227-1 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/242 | - |
| dc.description.abstract | The cold-pressing procedure involves neither heat nor chemical treatments, and it is becoming an efficient substitute for conventional practices because of consumers’ desire for natural and safe food products. The consumption of new and improved products such as coldpressed vegetable oils containing bioactive substances may improve human health and prevent certain diseases [1]. The purpose of this study is to obtain cold pressed walnut oil with a high oxidation stability and biological value, contributing to improve the nutritional status of the population. In this regard, the possibility to incorporate the antioxidants in cold pressed walnut oil was studied. | en_US |
| dc.language.iso | en | en_US |
| dc.relation | Development 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 funcționale | en_US |
| dc.title | Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil | en_US |
| dc.type | Article | en_US |
| dc.relation.conference | 8th International Specialized Scientific and Practical Conference | en_US |
| item.languageiso639-1 | other | - |
| item.grantfulltext | open | - |
| item.fulltext | With Fulltext | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.dept | Department of Food Technology | - |
| crisitem.author.orcid | 0000-0002-6985-8158 | - |
| crisitem.author.orcid | 0000-0001-6392-9579 | - |
| crisitem.author.orcid | 0000-0001-9923-8200 | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.project.grantno | 15.817.02.30A | - |
| Appears in Collections: | Conference Abstracts | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Resource_09.2019_90-90.pdf | 7.31 MB | Adobe PDF | View/Open |
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