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Analysis of the mechanism of forced oxidation of grape seed oil

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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


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