Study of the oxidability of some vegetable oils

DRUŢĂ, Raisa; COVACI, Ecaterina; STURZA, Rodica; SUBOTIN, Iurie

dc.contributor.author	DRUŢĂ, Raisa
dc.contributor.author	COVACI, Ecaterina
dc.contributor.author	STURZA, Rodica
dc.contributor.author	SUBOTIN, Iurie
dc.date.accessioned	2022-04-14T10:37:31Z
dc.date.available	2022-04-14T10:37:31Z
dc.date.issued	2021
dc.identifier.citation	DRUŢĂ, Raisa, COVACI, Ecaterina, STURZA, Rodica. Study of the oxidability of some vegetable oils. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 53. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20127
dc.description	Only Abstract	en_US
dc.description.abstract	A study on the process of forced oxidation of grape seed oils, walnuts and corn in the presence of hydrogen peroxide and Cu (II) ions was realized. The thermooxidation of the oil caused a significant decrease in the saponification index, which indicates a significant degree of polymerization and leads to an increase in the viscosity of the studied sunflower oil.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	vegetable oils	en_US
dc.subject	thermal oxidation	en_US
dc.subject	lipid oxidation	en_US
dc.subject	grape seed oil	en_US
dc.subject	walnuts oil	en_US
dc.subject	corn oil	en_US
dc.subject	sunflower oil	en_US
dc.title	Study of the oxidability of some vegetable oils	en_US
dc.type	Article	en_US