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

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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


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