DSpace Repository

A study on oxidative stability of vegetable oil blends with optimal ratio of polyunsaturated fatty acids

Show simple item record

dc.contributor.author POPEL, Svetlana
dc.contributor.author PARSHAKOVA, Lidia
dc.contributor.author CROPOTOVA, Janna
dc.contributor.author CONDRASHOVA, Iulia
dc.contributor.author COLESNICENCO, Alexandra
dc.date.accessioned 2019-11-06T11:08:07Z
dc.date.available 2019-11-06T11:08:07Z
dc.date.issued 2012
dc.identifier.citation POPEL, Svetlana, PARSHAKOVA, Lidia, CROPOTOVA, Janna, CONDRASHOVA, Iulia, COLESNICENCO, Alexandra. A study on oxidative stability of vegetable oil blends with optimal ratio of polyunsaturated fatty acids. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 44-48. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6211
dc.description.abstract The characteristic of optimal fatty acid composition of vegetable oils is their balance by the ratio of polyunsaturated (essential) fatty acids, primarily linoleic and α-linolenic, referring respectively to the groups of ω-6 and ω-3. In accordance with the recommendations of physicians, the optimum ratio of ω-6 and ω-3 fatty acids is 5-10:1. There were elaborated recipes on the basis of which the vegetable oil blends with a specified ratio of ω-6 and ω-3 fatty acids were made from sunflower and corn oils with the addition of soy, rapeseed, linseed and grape oils with regard to the actual content of these acids. There was investigated the oxidation stability of the initial vegetable oils and their blends during storage in different conditions. 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 polyunsaturated fatty acids en_US
dc.subject optimal ratio en_US
dc.subject vegetable oils en_US
dc.title A study on oxidative stability of vegetable oil blends with optimal ratio of polyunsaturated fatty acids en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account