<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'>
<dc:creator>Simionescu, P.</dc:creator>
<dc:creator>Lisă, G.</dc:creator>
<dc:date>2022</dc:date>
<dc:description xml:lang='en'><p>In this paper, is analyzed the thermal stability in non-isothermal and isothermal conditions of various types of commercial margarines and butter and of a type of homemade butter. It was found that although the thermal decomposition onset temperatures of the butter samples in non-isothermal conditions were higher than those of margarine samples, in isothermal conditions, their behaviour changes. The mass loss percentage of margarine samples kept at 200&deg;C for 40 or 50 minutes is lower than that of butter samples.</p></dc:description>
<dc:source>Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor (Vol.1) 466-469</dc:source>
<dc:subject>TGA</dc:subject>
<dc:subject>margarine</dc:subject>
<dc:subject>butter</dc:subject>
<dc:subject>thermal stability</dc:subject>
<dc:subject>non-isothermal and isothermal conditions</dc:subject>
<dc:title>Evaluation of the thermal stability of some spreadable food products</dc:title>
<dc:type>info:eu-repo/semantics/article</dc:type>
</oai_dc:dc>