dc.contributor.author | POPOVICI, Violina | |
dc.contributor.author | STURZA, Rodica | |
dc.contributor.author | GHENDOV-MOSANU, Aliona | |
dc.date.accessioned | 2024-05-10T09:56:04Z | |
dc.date.available | 2024-05-10T09:56:04Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | POPOVICI, Violina, STURZA, Rodica, GHENDOV-MOSANU, Aliona. Technological and Environmental Factors Impact on the Antioxidation Mechanism of Oil Lipids. In: Environmental and Technological Aspects of Redox Processes, 2023, Ch. 12, pp. 113-121. ISBN: 9798369305126. | en_US |
dc.identifier.isbn | 9798369305126 | |
dc.identifier.uri | https://doi.org/10.4018/979-8-3693-0512-6.ch012 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/27068 | |
dc.description.abstract | This chapter is related to the general characteristics of vegetable oils; the oxidative stability and the mechanism of lipid oxidation; the factors affecting the mechanism of lipid oxidation; the impact of lipid oxidation on the sensory properties of complex food products; and characteristics of the antioxidant complex from local horticultural products. | en_US |
dc.language.iso | en | en_US |
dc.publisher | IGI Global | en_US |
dc.relation.ispartofseries | Environmental and Technological Aspects of Redox Processes;IGI Global, 2023 | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | vegetable oils | en_US |
dc.subject | oxidative stability | en_US |
dc.subject | lipid oxidation | en_US |
dc.subject | horticultural products | en_US |
dc.subject | oxygen | en_US |
dc.title | Technological and Environmental Factors Impact on the Antioxidation Mechanism of Oil Lipids | en_US |
dc.type | Book chapter | en_US |
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