The study of walnut oil (Juglans Regia L.) oxidative stabilization by saturated fatty acids

RADU, Oxana

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dc.contributor.author	RADU, Oxana
dc.date.accessioned	2019-07-23T08:33:08Z
dc.date.available	2019-07-23T08:33:08Z
dc.date.issued	2018
dc.identifier.citation	RADU, Oxana. The study of walnut oil (Juglans Regia L.) oxidative stabilization by saturated fatty acids. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 272-275. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3731
dc.description.abstract	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.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica–Info	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	walnuts oil	en_US
dc.subject	saturated fatty acids	en_US
dc.subject	polyunsaturated fatty acids	en_US
dc.subject	oxidation	en_US
dc.subject	rancidity	en_US
dc.subject	ulei de nuci	en_US
dc.subject	acizi grași saturați	en_US
dc.subject	acizi grași polinesaturați	en_US
dc.subject	oxidare	en_US
dc.subject	randiditate	en_US
dc.title	The study of walnut oil (Juglans Regia L.) oxidative stabilization by saturated fatty acids	en_US
dc.type	Article	en_US