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Reichert–meissl and polenske values in walnut oil

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dc.contributor.author SANDULACHI, E.
dc.contributor.author POPESCU, L.
dc.contributor.author GURJUI, A.
dc.contributor.author COSTIS, V.
dc.contributor.author TĂRÎŢĂ, V.
dc.date.accessioned 2019-11-14T13:56:55Z
dc.date.available 2019-11-14T13:56:55Z
dc.date.issued 2014
dc.identifier.citation SANDULACHI, E., POPESCU, L., GURJUI, A. et al. Reichert–meissl and polenske values in walnut oil. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 271-276. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6858
dc.description.abstract During storage, walnut oil is extremely unstable. It is subject to physical and chemical changes with the accumulation on primary and secondary oxidation compounds. The present paper describes the fatty–acid composition of Reichert–Meissl (RM) and Polenske (P) fractions in different walnut oil samples stored at different temperatures in transparent and dark containers. The generally used but highly empirical RM and P values are considered to be a measure of the soluble and insoluble volatile fatty acids respectively, in vegetable oils. Both RM and P values were determined according to the methods of the association of Official Analytical Chemists, adjusted walnut oil at the Department of Food Technology UTM. In this context there are presented Specific Gravity and Refractive index at 25oC of walnut oil samples. 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 Reichert–Meissl value en_US
dc.subject Polenske value en_US
dc.title Reichert–meissl and polenske values in walnut oil en_US
dc.type Article en_US


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