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dc.contributor.author DRUŢĂ, Raisa
dc.contributor.author COVACI, Ecaterina
dc.contributor.author STURZA, Rodica
dc.contributor.author SUBOTIN, Iurie
dc.date.accessioned 2022-04-14T10:37:31Z
dc.date.available 2022-04-14T10:37:31Z
dc.date.issued 2021
dc.identifier.citation DRUŢĂ, Raisa, COVACI, Ecaterina, STURZA, Rodica. Study of the oxidability of some vegetable oils. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 53. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20127
dc.description Only Abstract en_US
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 thermooxidation 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 Galati University Press 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 vegetable oils en_US
dc.subject thermal oxidation en_US
dc.subject lipid oxidation en_US
dc.subject grape seed oil en_US
dc.subject walnuts oil en_US
dc.subject corn oil en_US
dc.subject sunflower oil en_US
dc.title Study of the oxidability of some vegetable oils en_US
dc.type Article en_US


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