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Physicochemical changes of walnut oil (juglans regia L.)

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dc.contributor.author TATAROV, Pavel
dc.date.accessioned 2019-11-07T12:29:08Z
dc.date.available 2019-11-07T12:29:08Z
dc.date.issued 2012
dc.identifier.citation TATAROV, Pavel. Physicochemical changes of walnut oil (juglans regia L.). In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 193-198. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6339
dc.description.abstract Among the representatives of oil crops, fruits of walnut (Juglans regia L.) are differ by the richest in lipid content 65...75%, proteins 15…17%, vitamins, minerals, polyphenolic compounds etc. Processing of nuts along with the organization of industrial production of walnut oil is among the most promising directions for the national economy of the Republic of Moldova. Walnut oil is a product of an exceptionally high nutritional value, with high content of biologically active substances, including essential unsaturated fatty acids, the ω-3 and ω-6. During storage, walnut oil is extremely unstable, subject to physical and chemical changes with the accumulation of primary and secondary oxidation compounds. 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 walnut (Juglans regia L.) en_US
dc.subject oil en_US
dc.subject saturated and polyunsaturated fatty acids en_US
dc.subject oxidation en_US
dc.title Physicochemical changes of walnut oil (juglans regia L.) en_US
dc.type Article en_US


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