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The influence of natural and synthetic antioxiadants on the oxidation stability of heat treated walnut oil (Juglans Regia L.)

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dc.contributor.author POPOVICI, C.
dc.contributor.author ALEXE, P.
dc.contributor.author DMITRIEVA, E.
dc.contributor.author DESEATNICOVA, O.
dc.date.accessioned 2019-11-14T13:46:04Z
dc.date.available 2019-11-14T13:46:04Z
dc.date.issued 2014
dc.identifier.citation POPOVICI, C. ALEXE, P., DMITRIEVA, E. et al. The influence of natural and synthetic antioxiadants on the oxidation stability of heat treated walnut oil (Juglans Regia L.). In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 261-267. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6856
dc.description.abstract This paper was executed within the framework of improving the quality and increasing the oxidative stability of walnut oil by introducing into it a natural extract of the walnut green husk and synthetic antioxidant butylhydroxytoluene (BHT). The analysis of modern methods for the determination of primary and secondary oxidation products of walnut oil were carried out. There are given suggestions to stabilize the oil by using a natural extract of walnut green husk in this study. Substitution of the natural antioxidant for synthetic one may be an alternative solution to stabilize the walnut oil. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 walnuts oil en_US
dc.subject green husk extracts en_US
dc.subject butylhydroxytoluene en_US
dc.subject oxidation products en_US
dc.subject oxidative stabilization en_US
dc.title The influence of natural and synthetic antioxiadants on the oxidation stability of heat treated walnut oil (Juglans Regia L.) en_US
dc.type Article en_US


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