Physicochemical changes of walnut oil (juglans regia L.)

TATAROV, Pavel

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dc.contributor.author	TATAROV, Pavel
dc.date.accessioned	2019-11-07T12:29:08Z
dc.date.available	2019-11-07T12:29:08Z
dc.date.issued	2012
dc.identifier.citation	TATAROV, Pavel. Physicochemical changes of walnut oil (juglans regia L.). In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 193-198. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/6339
dc.description.abstract	Among the representatives of oil crops, fruits of walnut (Juglans regia L.) are differ by the richest in lipid content 65...75%, proteins 15…17%, vitamins, minerals, polyphenolic compounds etc. Processing of nuts along with the organization of industrial production of walnut oil is among the most promising directions for the national economy of the Republic of Moldova. Walnut oil is a product of an exceptionally high nutritional value, with high content of biologically active substances, including essential unsaturated fatty acids, the ω-3 and ω-6. During storage, walnut oil is extremely unstable, subject to physical and chemical changes with the accumulation of primary and secondary oxidation compounds.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	walnut (Juglans regia L.)	en_US
dc.subject	oil	en_US
dc.subject	saturated and polyunsaturated fatty acids	en_US
dc.subject	oxidation	en_US
dc.title	Physicochemical changes of walnut oil (juglans regia L.)	en_US
dc.type	Article	en_US