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The impact of hawthorn lipophilic extract on oxidative stability of food products

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dc.contributor.author POPOVICI, Violina
dc.date.accessioned 2019-07-22T09:00:49Z
dc.date.available 2019-07-22T09:00:49Z
dc.date.issued 2018
dc.identifier.citation POPOVICI, Violina. The impact of hawthorn lipophilic extract on oxidative stability of food products. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 198-202. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3713
dc.description.abstract Lipid oxidation may cause a rancid odor, texture and color change of high lipid foods. In order to extend the storage term synthetic antioxidants are mostly used. Nowadays more and more research is performed to find the way to replace the synthetic additives with the natural ones. The aim of this study is to analyse the impact of biologically active compounds on physico-chemical characteristics of lipophilic extracts and their oxidative stability. The results obtained by physico-chemical analysis methods have allowed to explain the importance of replacing synthetic antioxidant compounds with natural antioxidants in the process of producing food products with a high lipid content. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info 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 hawthorn lipophilic extracts en_US
dc.subject oxidation en_US
dc.subject lipophilic extracts en_US
dc.subject antioxidants en_US
dc.subject extracte lipofilice de păducel en_US
dc.subject păducel en_US
dc.subject oxidare en_US
dc.subject antioxidanți en_US
dc.title The impact of hawthorn lipophilic extract on oxidative stability of food products en_US
dc.type Article en_US


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