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Analysis of the forced oxidability of grape seed, walnut and corn oils

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dc.contributor.author SUBOTIN, Iurie
dc.contributor.author DRUŢĂ, Raisa
dc.contributor.author COVACI, Ecaterina
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-04-30T11:39:40Z
dc.date.available 2024-04-30T11:39:40Z
dc.date.issued 2021
dc.identifier.citation SUBOTIN, Iurie et al. Analysis of the forced oxidability of grape seed, walnut and corn 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 p. 76. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26985
dc.description.abstract A study on the process of forced oxidation of grape seed oils, walnuts and corn in the presence of hydrogen peroxide and Cu (II) ions was realized. The thermo-oxidation of the oil caused a significant decrease in the saponification index, which indicates a significant degree of polymerization and leads to an increase in the viscosity of the studied sunflower oil. 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 grape seed oils en_US
dc.subject walnuts oil en_US
dc.subject corn oil en_US
dc.subject antioxidants en_US
dc.title Analysis of the forced oxidability of grape seed, walnut and corn oils en_US
dc.type Article en_US


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