The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils

POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona

dc.contributor.author	POPOVICI, Violina
dc.contributor.author	STURZA, Rodica
dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.date.accessioned	2024-04-30T10:23:24Z
dc.date.available	2024-04-30T10:23:24Z
dc.date.issued	2021
dc.identifier.citation	POPOVICI, Violina, STURZA, Rodica, GHENDOV-MOSANU, Aliona. The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 70-71. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/26980
dc.description.abstract	This research demonstrates the possibility to use hawthorn lipophilic extracts in the high lipid content food products production. An important fact is the possibility to use natural antioxidants obtained from local berries in order to substitute the synthetic additives. Food products enriched with natural additives will ensure consumption of safe and healthy products with longer shelf life.	en_US
dc.language.iso	en	en_US
dc.publisher	"Alma Mater" Publishing House, Bacau	en_US
dc.relation.ispartofseries	The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	hawthorn (Crataegus oxyacantha L.)	en_US
dc.subject	natural antioxidants	en_US
dc.subject	lipophilic extracts	en_US
dc.title	The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils	en_US
dc.type	Article	en_US