The oxidative stability of vegetable oils enriched with carotenoids

POPOVICI, Violina

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dc.contributor.author	POPOVICI, Violina
dc.date.accessioned	2019-07-02T07:01:27Z
dc.date.available	2019-07-02T07:01:27Z
dc.date.issued	2019
dc.identifier.citation	POPOVICI, Violina. The oxidative stability of vegetable oils enriched with carotenoids. [Resursă electronică]. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 26-29 martie, 2019. Chișinău, 2019, vol. 1, pp.509- 510. ISBN 978-9975-45-587-9. ISBN 978-9975-45-588-6 (Vol.1).	en_US
dc.identifier.isbn	978-9975-45-587-9
dc.identifier.uri	http://repository.utm.md/handle/5014/2882
dc.description.abstract	A permanent concern of the modern food industry is to ensure an optimal storage term for food. Sunflower oil has an important place in human nutrition. It is mostly consumed as salads dressing, in cooking or frying. According to (Gertz et al., 2000) [1] edible oils are supposed to oxidative reactions during frying. Lipid oxidation leads to the production of compounds that reduce the quality [2], leads to undesirable changes in sensory, chemical and nutritional properties of oils. [3]. One of the easiest ways to reduce vegetable oil and lipid oxidation is the application of antioxidants. Vegetables, berries, herbs and spices are among the numerous sources of natural antioxidants	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	sunflower oil	en_US
dc.subject	edible oils	en_US
dc.subject	antioxidants	en_US
dc.subject	carotenoids	en_US
dc.subject	lipid oxidation	en_US
dc.title	The oxidative stability of vegetable oils enriched with carotenoids	en_US
dc.type	Article	en_US