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

SUBOTIN, Iurie; DRUŢĂ, Raisa; COVACI, Ecaterina; STURZA, Rodica

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