Carotene stability in the oil composition based on walnut oil (Juglans Regia L.)

RADU, Oxana; DIMOVA, Olga; POPOVICI, Cristina; BAERLE, Alexei

dc.contributor.author	RADU, Oxana
dc.contributor.author	DIMOVA, Olga
dc.contributor.author	POPOVICI, Cristina
dc.contributor.author	BAERLE, Alexei
dc.date.accessioned	2020-07-02T10:39:14Z
dc.date.available	2020-07-02T10:39:14Z
dc.date.issued	2017
dc.identifier.citation	RADU, Oxana, DIMOVA, Olga, POPOVICI, Cristina, BAERLE, Alexei. Carotene stability in the oil composition based on walnut oil (Juglans Regia L.). In: Матеріали 84 Міжнародної наукової конференції молодих вчених, аспірантів і студентів «Наукові здобутки молоді – вирішенню проблем харчування людства у XXI столітті». 2017, Kiev, P. 1. pp. 393.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/9037
dc.description.abstract	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 by the use of antioxidants. One of the most widespread fat-soluble antioxidant is β-carotene, which capacity to stabilize walnut oil was criticized. Therefore, an experiment was planned to determine the stability degree of oil composition that contained walnut oil, sunflower oil, green tea extract and carotene.	en_US
dc.language.iso	en	en_US
dc.publisher	National University of Food Technologies, Kiev	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 oil	en_US
dc.subject	Juglans Regia L.	en_US
dc.subject	carotene stability	en_US
dc.title	Carotene stability in the oil composition based on walnut oil (Juglans Regia L.)	en_US
dc.type	Article	en_US