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Ultima descărcare din IBN: 2023-07-05 11:31 |
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664.34.094.3:582.866 (1) |
Uleiuri și grăsimi alimentare. Margarină. Alimente cu proteine (22) |
Botanică sistematică (855) |
SM ISO690:2012 POPOVICI, Violina. Evaluation of the oxidative stability of sea buckthorn (hippophae rhamnoides l.) lipophilic extract. In: Journal of Engineering Sciences, 2018, vol. 25, nr. 3, pp. 111-115. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.2557344 |
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Journal of Engineering Sciences | ||||||
Volumul 25, Numărul 3 / 2018 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.5281/zenodo.2557344 | ||||||
CZU: 664.34.094.3:582.866 | ||||||
Pag. 111-115 | ||||||
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Rezumat | ||||||
Food industry more and more tends to replace the synthetic compounds in foods with natural ones. A safe and effective possibility would be to use biologically active compounds extracted from local natural berries such as sea buckthorn (Hippophae rhamnoides L). In this paper there were evaluated the antioxidant capacity and physicochemical characteristics of seabuckthorn lipophilic extracts. There were performed the analysis of the impact of biologically active compounds on the physico-chemical characteristics of lipophilic extracts and mayonnaise type sauces and the investigation of their oxidative stability. The results obtained using high-performance analysis methods have allowed the argumentation of the importance of replacing synthetic antioxidant compounds with natural antioxidant compounds in the production process of high-lipid food products. |
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Cuvinte-cheie antioxidanţi, extracţie, produse alimentare cu conținut sporit de lipide, oxidare |
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