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 769 20 |
| Ultima descărcare din IBN: 2024-04-17 04:50 |
| Căutarea după subiecte similare conform CZU |
| 637.2:664.34 (1) |
| Produse ale animalelor domestice (de curte) și de vânat (306) |
| Uleiuri și grăsimi alimentare. Margarină. Alimente cu proteine (24) |
 SM ISO690:2012RADU, Oxana, BAERLE, Alexei, TATAROV, Pavel, POPESCU, Liliana. Factors that determine the shelf life of a butter-like spread based on walnut oil. In: Journal of Engineering Sciences, 2019, vol. 26, nr. 3, pp. 119-124. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.3444139 |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Journal of Engineering Sciences | ||||||
| Volumul 26, Numărul 3 / 2019 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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| DOI:https://doi.org/10.5281/zenodo.3444139 | ||||||
| CZU: 637.2:664.34 | ||||||
| Pag. 119-124 | ||||||
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The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids – spread based on walnut oil. Due to the fact that its content of polyunsaturated fatty acids is in 3-4 times higher than in a classic milkbased butter, the problem of preserving spread biological value appeared. The analysis of product`s physico-chemical, structural, organoleptic and microbiological proprieties showed that the spread is stabile 10 days at (3 ± 2)ºC and within up to one month at – (6 ± 3)ºC. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage. It has been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread. |
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| Cuvinte-cheie functional product, dairy and vegetable lipids, polyunsaturated fatty acids, storage period, produs funcţional, lipide lactate și vegetale, acizii grași polinesaturaţi, perioadă de depozitare |
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