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Browsing Articole din publicaţii internaţionale by Subject "walnut oil"

Browsing Articole din publicaţii internaţionale by Subject "walnut oil"

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  • Carotene stability in the oil composition based on walnut oil (Juglans Regia L.) 
    RADU, Oxana; DIMOVA, Olga; POPOVICI, Cristina; BAERLE, Alexei (National University of Food Technologies, Kiev, 2017)
    The ratio of unsaturated/saturated fatty acids in cold pressed walnut oil (Juglans Regia L.) is twice as high as in olive one [1, 2]. The degradation rate of vegetable oils rich in polyunsaturated fatty acids can be reduced ...
  • Effect of synthetic antioxidants on the oxidative stability of cold pressed walnut oil 
    BAERLE, A.; POPOVICI, C.; RADU, O.; TATAROV, P. (National Academy of Packaging, Bulgaria, 2016)
    Article deals with evaluation of the efficacy of antioxidants on quality indices, related to oxidative stability of walnut oil. Properties of cold pressed walnut oil were monitored under storage conditions of darkness and ...
  • Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil 
    POPOVICI, Cristina; BAERLE, Alexei; TATAROV, Pavel (Національний університет харчових технологій, Київ, 2019)
    Properties of cold pressed walnut oil were monitored under storage conditions of darkness and room temperature over 2 months. Accordingly to the independent spectral and analytical data, DLTP which has been added in the ...
  • The influence of phenolic compounds from membrane septum on the phisical-chemical parameters of the walnut oil-enriched emulsion 
    POPOVICI, C.; OPREA, O. B. (Transilvania University Press, Brasov, Romania, 2014)
    In the present study it was evaluated the possibility to incorporate the walnut oil in food emulsions recipe. It was elaborated obtaining technology of mayonnaise type emulsions based on mixture of sunflower oil and walnut ...
  • Oxidation of walnut oil (Juglans regia L.) at heat treatment: primary and secondary oxidation products accumulation 
    POPOVICI, Cristina; ALEXE, Petru; DESEATNICOVA, Olga (Университет по хранителни технологии УХТ, Пловдив, 2012)
    In this work heat treatment experiment was set up to determine the intensity of oxidation products accumulation in walnut oil with particular reference to the walnut oil sample at room temperature. The influence of the ...
  • Oxidative storage stability of cold pressed walnut oil 
    POPOVICI, C.; DESEATNICOVA, O. (National Academy of Packaging, Plovdiv, 2013)
    The aim of the work was to evaluate the influence of storage time on quality indices related to walnut oil oxidative stability. Oxidative storage stability was assessed by measuring the primary and secondary oxidation ...
  • Primary oxidation products accumulation in walnut oil during heat treatment 
    POPOVICI, C.; ALEXE, P.; DESEATNICOVA, O. (Transilvania University Press, Brasov, Romania, 2012)
    During this study walnut oil was heated at different technological conditions - 120°C, 160°C and 180°C. Free fatty acid, conjugated dienes and trienes, peroxide value and refractive index were investigated immediately after ...
  • Prospect of using the mixtures of sunflower and walnut oils for production of functional mayonnaise emulsions 
    CAPCANARI, Tatiana; ISTRATI, Daniela; DIMA, Felicia; VIZIREANU, Camelia (Banat's University of Agricultural Sciences and Veterinary Medicine, Timisoara, România, 2015)
    The solution regarding the problem of improving the structure of food ration is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients. ...
  • Quality changes in oil of walnut (Juglans Regia L.) During storage 
    TATAROV, Pavel; SANDULACHI, Elisaveta; IVANOVA, Raisa; BAERLE, Alexei (University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad”, Iaşi, 2017)
    The purpose of investigation was to appreciate the changes in quality of walnut oil obtained by cold pressing of kernels. The kinetics of chemical reactions of oil oxidation was studied. The accumulation of the primary and ...
  • Radical Scavenging Capacity of Walnut Oil: Effect of some Antioxidants on Storage Period 
    POPOVICI, Cristina; BAERLE, Alexei; RADU, Oxana; TATAROV, Pavel (National University of Food Technologies, Kiev, 2016)
    Among the nuts, walnut is characterized by its important amount of oil (60-65% of flesh weight). The oil extracted from walnut exhibits high contents of polyunsaturated fatty acids ω-6 (linoleic acid) and ω-3 (linolenic ...
  • The study of biological and nutritional potential of walnut oil 
    RADU, Oxana; FUIOR, Adelina; CAPCANARI, Tatiana (National University of Food Technologies, Kiev, 2013)
    Walnuts are a good source of essential fatty acids. It is high in omega-3 fatty acids (alpha linolenic acid), which can reduce inflammation and lower the risk of developing heart disease, cancer (breast, colon and prostate) ...
  • Study of the Light Influence on the Walnuts Oil Quality 
    SANDULACHI, Elisaveta; BULGARU, Viorica; TATAROV, Pavel (Asian Food Science Journal, 2019)
    This paper represents a statistical processing of experimental studies on the influence of light on the quality of nut oil (Juglans regia L). The conformity of nut oil Calaras and Kogalniceanu, harvested in 2013 and 2015, ...

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