Aspects of walnut oil (Juglans Regia L.) Application for new functional products obtaining

RADU, Oxana N.; BAERLE, Alexei V.; CAPCANARI, Tatiana N.; TATAROV, Pavel Gh.

dc.contributor.author	RADU, Oxana N.
dc.contributor.author	BAERLE, Alexei V.
dc.contributor.author	CAPCANARI, Tatiana N.
dc.contributor.author	TATAROV, Pavel Gh.
dc.date.accessioned	2022-04-14T13:26:52Z
dc.date.available	2022-04-14T13:26:52Z
dc.date.issued	2021
dc.identifier.citation	RADU, Oxana N., BAERLE, Alexei V., CAPCANARI, Tatiana N. et al. Aspects of walnut oil (Juglans Regia L.) Application for new functional products obtaining. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 68. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20134
dc.description	Only Abstract	en_US
dc.description.abstract	The replacing of traditional lipids with walnut oil (Juglans regia L.) containing up to 83% polyunsaturated fatty acids could become a new trend in the food industry. On the other hand, the use of lipids in the form of walnut oil is a complex technological problem due to its irreversible rapid oxidative changes.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	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	polyunsaturated fatty acids	en_US
dc.subject	oxidative stabilizations	en_US
dc.subject	fats	en_US
dc.subject	shortening	en_US
dc.subject	lipids	en_US
dc.title	Aspects of walnut oil (Juglans Regia L.) Application for new functional products obtaining	en_US
dc.type	Article	en_US