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| dc.contributor.author | POPOVICI, Violina | |
| dc.contributor.author | DRUTA, Raisa | |
| dc.contributor.author | SUBOTIN, Iurie | |
| dc.contributor.author | STURZA, Rodica | |
| dc.date.accessioned | 2022-11-18T13:55:37Z | |
| dc.date.available | 2022-11-18T13:55:37Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | POPOVICI, Violina, DRUTA, Raisa, SUBOTIN, Iurie et al. The impact of antioxidants on the oxidative stability of some edible oils. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 98. ISBN 978-9975-45-851-1. | en_US |
| dc.identifier.isbn | 978-9975-45-851-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/21701 | |
| dc.description.abstract | The present study aimed to investigate the effectiveness of the use of some antioxidants as inhibitors of some edible oils oxidation (grape seeds, walnuts and corn germ). Lipid oxidation is one of the major causes that decrease the nutritional value of food products and reducing their shelf life. This phenomenon leads to changes in the nutritional and organoleptic quality of the edible oils. Lipid self-oxidation is recognized as the main oxidation mechanism in edible oils and fats. Inhibition of the lipid self-oxidation process is important for various industrial applications, especially for the food industry. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitatea Tehnică a Moldovei | 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 | grapeseed | en_US |
| dc.subject | corn germs | en_US |
| dc.subject | walnuts | en_US |
| dc.subject | green tea | en_US |
| dc.subject | antioxidants | en_US |
| dc.subject | lipid oxidation | en_US |
| dc.title | The impact of antioxidants on the oxidative stability of some edible oils | en_US |
| dc.type | Article | en_US |
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20–22 October, 2022
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