| Articolul precedent |
| Articolul urmator |
 |
 620 2 |
| Ultima descărcare din IBN: 2024-01-23 14:50 |
 SM ISO690:2012RADU, Oxana. The study of walnut oil (Juglans Regia L.) Oxidative stabilization by saturated fatty acids. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 272-275. ISBN 978-9975-87-428-1. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry 2018 | ||||||
|
Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
|
||||||
| Pag. 272-275 | ||||||
|
||||||
 Descarcă PDF |
||||||
| Rezumat | ||||||
Walnut oil (Juglans regia L.) is a local lipid product rich in ω3 and ω6 polyunsaturated fatty acids, which are extremely subjected to oxidation. The mix of walnut oil with solid vegetable fats can stabilize the system. In order to save the biological potential of walnut oil, it was proposed to minimalize the content of saturated fatty acids in the stabilized mix by the use of a pure saturated fatty acid with a long carbon chain. Thus, the 15:85 is an optimal ratio of Stearic acid: Walnut oil mix so as to form a spreadable composition with a melting point similar to that of dairy fat. |
||||||
| Cuvinte-cheie walnut oil, saturated and polyunsaturated fatty acids, oxidation, rancidity |
||||||
|
|
|
|
