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Stability of some vegetable oils supplemented with astaxanthin as antioxidant

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dc.contributor.author PLINGAU, E.
dc.contributor.author RUDI, L.
dc.contributor.author MISCU, V.
dc.contributor.author IATSKO, I.
dc.date.accessioned 2024-02-07T07:00:23Z
dc.date.available 2024-02-07T07:00:23Z
dc.date.issued 2022
dc.identifier.citation PLINGAU, E., RUDI, L., MISCU, V. et al. Stability of some vegetable oils supplemented with astaxanthin as antioxidant. In: International Scientific Conference on Microbial Biotechnology, 5th edition, Chișinău, Moldova, October 12-13, 2022. Chişinău, 2022, p. 84. ISBN 978-9975-3555-6-8; ISBN 978-9975-3555-7-5 en_US
dc.identifier.isbn 978-9975-3555-6-8
dc.identifier.isbn 978-9975-3555-7-5
dc.identifier.uri https://doi.org/10.52757/imb22.57
dc.identifier.uri http://repository.utm.md/handle/5014/26275
dc.description.abstract Microalgae-derived antioxidants are starting to gain popularity in the processing of functional and organic foods. Astaxanthin (AXT) is included in the list of these antioxidants. The antioxidant potential of AXT allows food technologists to offer a wide range of functional foods. The study revealed the antioxidant potential of AXT and its ability to stop the oxidation of vegetable oils under high temperature conditions. In conclusion, astaxanthin is a potent antioxidant for thermal protection of vegetable oils. en_US
dc.language.iso en en_US
dc.publisher Institute of Microbiology and Biotechnology, Republic of Moldova en_US
dc.relation.ispartofseries International scientific conference "Microbial Biotechnology", 5th edition, 12-13 October 2022, Chisinau, Republic of Moldova;
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject plant oils en_US
dc.subject foods en_US
dc.subject astaxanthin en_US
dc.subject antioxidants en_US
dc.title Stability of some vegetable oils supplemented with astaxanthin as antioxidant en_US
dc.type Article en_US


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