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The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils

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dc.contributor.author POPOVICI, Violina
dc.contributor.author STURZA, Rodica
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2024-04-30T10:23:24Z
dc.date.available 2024-04-30T10:23:24Z
dc.date.issued 2021
dc.identifier.citation POPOVICI, Violina, STURZA, Rodica, GHENDOV-MOSANU, Aliona. The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 70-71. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26980
dc.description.abstract This research demonstrates the possibility to use hawthorn lipophilic extracts in the high lipid content food products production. An important fact is the possibility to use natural antioxidants obtained from local berries in order to substitute the synthetic additives. Food products enriched with natural additives will ensure consumption of safe and healthy products with longer shelf life. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject hawthorn (Crataegus oxyacantha L.) en_US
dc.subject natural antioxidants en_US
dc.subject lipophilic extracts en_US
dc.title The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils en_US
dc.type Article en_US


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