IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Facultatea Tehnologia Alimentelor by Subject "vegetable oils"

Browsing Facultatea Tehnologia Alimentelor by Subject "vegetable oils"

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  • Criteriile de calitate a uleiurilor și a produselor derivate obținute din semințe și fructe oleaginoase 
    CARASCIUC, Marina (Universitatea Tehnică a Moldovei, 2023)
    Această lucrare stabilește o serie de sarcini: să clasifice uleiurile vegetale și să caracterizeze compoziția chimică a uleiurilor vegetale și a produselor secundare ale semințelor oleaginoase; să studieze tehnologia de ...
  • Enzimatic assay of digestibility of dietary fats 
    MIJA, Nina; PALADI, Daniela (Universitatea Tehnică a Moldovei, 2022)
    Digestion of vegetable oils is influenced by the composition of the oil, but also by the particular physiological factors specific to each individual. In order to determine the digestion effort, three types of oil and two ...
  • Modern methods for identification of counterfeit food products 
    IORGA, Eugen; SOBOLEVA, Inessa; ACHIMOVA, Tatiana; RABOTNICOVA, Ludmila; GOLUBI, Roman (Tehnica UTM, 2012)
    There are presented the commonly encountered concepts and forms of food tampering. The study of quality indices for wide range of foods, including apple and grape juices, vegetable and dairy fat, was performed. The expertise ...
  • Optimisation of fatty-acid composition of vegetable oils 
    PARSHAKOVA, Lidia; POPEL, Svetlana; CROPOTOVA, Janna; CONDRASHOVA, Iulia; SOBOLEVA, Inessa (Tehnica UTM, 2012)
    We researched the possible way to optimise vegetable oils in terms of number and ratio of essential fatty acids. Such oil may be obtained through blending two or more vegetable oil with well-known fatty acids in proportions ...
  • A study on oxidative stability of vegetable oil blends with optimal ratio of polyunsaturated fatty acids 
    POPEL, Svetlana; PARSHAKOVA, Lidia; CROPOTOVA, Janna; CONDRASHOVA, Iulia; COLESNICENCO, Alexandra (Tehnica UTM, 2012)
    The characteristic of optimal fatty acid composition of vegetable oils is their balance by the ratio of polyunsaturated (essential) fatty acids, primarily linoleic and α-linolenic, referring respectively to the groups ...

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