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The oxidative stability of vegetable oils enriched with carotenoids

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dc.contributor.author POPOVICI, Violina
dc.date.accessioned 2019-07-02T07:01:27Z
dc.date.available 2019-07-02T07:01:27Z
dc.date.issued 2019
dc.identifier.citation POPOVICI, Violina. The oxidative stability of vegetable oils enriched with carotenoids. [Resursă electronică]. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 26-29 martie, 2019. Chișinău, 2019, vol. 1, pp.509- 510. ISBN 978-9975-45-587-9. ISBN 978-9975-45-588-6 (Vol.1). en_US
dc.identifier.isbn 978-9975-45-587-9
dc.identifier.uri http://repository.utm.md/handle/5014/2882
dc.description.abstract A permanent concern of the modern food industry is to ensure an optimal storage term for food. Sunflower oil has an important place in human nutrition. It is mostly consumed as salads dressing, in cooking or frying. According to (Gertz et al., 2000) [1] edible oils are supposed to oxidative reactions during frying. Lipid oxidation leads to the production of compounds that reduce the quality [2], leads to undesirable changes in sensory, chemical and nutritional properties of oils. [3]. One of the easiest ways to reduce vegetable oil and lipid oxidation is the application of antioxidants. Vegetables, berries, herbs and spices are among the numerous sources of natural antioxidants en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 sunflower oil en_US
dc.subject edible oils en_US
dc.subject antioxidants en_US
dc.subject carotenoids en_US
dc.subject lipid oxidation en_US
dc.title The oxidative stability of vegetable oils enriched with carotenoids en_US
dc.type Article en_US


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