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

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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


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