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Stability of some vegetable oils supplemented with astaxanthin as antioxidant
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| dc.contributor.author | PLINGAU, E. | |
| dc.contributor.author | RUDI, L. | |
| dc.contributor.author | MISCU, V. | |
| dc.contributor.author | IATSKO, I. | |
| dc.date.accessioned | 2024-02-07T07:00:23Z | |
| dc.date.available | 2024-02-07T07:00:23Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | PLINGAU, E., RUDI, L., MISCU, V. et al. Stability of some vegetable oils supplemented with astaxanthin as antioxidant. In: International Scientific Conference on Microbial Biotechnology, 5th edition, Chișinău, Moldova, October 12-13, 2022. Chişinău, 2022, p. 84. ISBN 978-9975-3555-6-8; ISBN 978-9975-3555-7-5 | en_US |
| dc.identifier.isbn | 978-9975-3555-6-8 | |
| dc.identifier.isbn | 978-9975-3555-7-5 | |
| dc.identifier.uri | https://doi.org/10.52757/imb22.57 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/26275 | |
| dc.description.abstract | Microalgae-derived antioxidants are starting to gain popularity in the processing of functional and organic foods. Astaxanthin (AXT) is included in the list of these antioxidants. The antioxidant potential of AXT allows food technologists to offer a wide range of functional foods. The study revealed the antioxidant potential of AXT and its ability to stop the oxidation of vegetable oils under high temperature conditions. In conclusion, astaxanthin is a potent antioxidant for thermal protection of vegetable oils. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Institute of Microbiology and Biotechnology, Republic of Moldova | en_US |
| dc.relation.ispartofseries | International scientific conference "Microbial Biotechnology", 5th edition, 12-13 October 2022, Chisinau, Republic of Moldova; | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | plant oils | en_US |
| dc.subject | foods | en_US |
| dc.subject | astaxanthin | en_US |
| dc.subject | antioxidants | en_US |
| dc.title | Stability of some vegetable oils supplemented with astaxanthin as antioxidant | en_US |
| dc.type | Article | en_US |
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