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| Ultima descărcare din IBN: 2023-12-12 16:35 |
 SM ISO690:2012POPOVICI, Violina. The oxidative stabilitz of vegetable oils enriched with caratenoids. In: Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor, 26-29 martie 2019, Chișinău. Chișinău, Republica Moldova: 2019, Vol.1, pp. 509-510. ISBN 978-9975-45-588-6. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor Vol.1, 2019 |
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Conferința "Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor" Chișinău, Moldova, 26-29 martie 2019 | ||||||
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A permanent concern of the modern food industry is to ensure an optimal storage term for food. Sunflower oil has an important place in human nutrition. It is mostly consumed as salads dressing, in cooking or frying. According to (Gertz et al., 2000) [1] edible oils are supposed to oxidative reactions during frying. Lipid oxidation leads to the production of compounds that reduce the quality [2], leads to undesirable changes in sensory, chemical and nutritional properties of oils. [3]. One of the easiest ways to reduce vegetable oil and lipid oxidation is the application of antioxidants. Vegetables, berries, herbs and spices are among the numerous sources of natural antioxidants. |
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| Cuvinte-cheie sunflower oil, edible oils, antioxidants, carotenoids, lipid oxidation |
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