Analysis of the mechanism of forced oxidation of grape seed oil

SUBOTIN, Iurie; STURZA, Rodica; DRUȚĂ, Raisa; POPOVICI, Violina

dc.contributor.author	SUBOTIN, Iurie
dc.contributor.author	STURZA, Rodica
dc.contributor.author	DRUȚĂ, Raisa
dc.contributor.author	POPOVICI, Violina
dc.date.accessioned	2022-03-24T09:35:59Z
dc.date.available	2022-03-24T09:35:59Z
dc.date.issued	2022
dc.identifier.citation	SUBOTIN, Iurie, STURZA, Rodica, DRUȚĂ, Raisa. Analysis of the mechanism of forced oxidation of grape seed oil. In: Ecological and Environmental Chemistry-2022: proc. of the 7th intern. conf. dedic. to the 70th Anniversary of Academician, Professor Gheorghe Duca, 3-4 March. 2022, Chisinau, Republica Moldova, 2022: Abstract Book, V. 1, p. 147. ISBN 978-9975-159-07-4.	en_US
dc.identifier.isbn	978-9975-159-07-4
dc.identifier.uri	http://repository.utm.md/handle/5014/19855
dc.description	Only Abstract	en_US
dc.description.abstract	In food, the oxidation of lipids is a process consisting of a series of stages, being influenced by the chemical structure of unsaturated fatty acids, their physical state (liquid or solid), the presence of inorganic oxidants (ions of some metals: Fe2+, Cu2+, Co2+, Mn2+) or organic (haemoglobin, myoglobin), the pre-existence of free radicals, the existence of lipases, the quantity and quality of substances with antioxidant role in food, the way of food processing, the way of packaging and the conditions of food storage.	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of Chemistry, Chisinau, AŞM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	lipid oxidation	en_US
dc.subject	grape seed oil	en_US
dc.title	Analysis of the mechanism of forced oxidation of grape seed oil	en_US
dc.type	Article	en_US