IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Conferinţa "Modern technologies, in the food industry" – 2014 by Subject "walnuts oil"

Browsing Conferinţa "Modern technologies, in the food industry" – 2014 by Subject "walnuts oil"

Sort by: Order: Results:

  • SANDULACHI, E.; REŞITCA, V.; GURJUI, A.; COSTIS, V. (Technical University of Moldova, 2014)
    Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the ...
  • POPOVICI, C.; ALEXE, P.; DMITRIEVA, E.; DESEATNICOVA, O. (Technical University of Moldova, 2014)
    This paper was executed within the framework of improving the quality and increasing the oxidative stability of walnut oil by introducing into it a natural extract of the walnut green husk and synthetic antioxidant ...
  • JENAC, A.; MIGALATIEV, O.; CARAGIA, V. (Technical University of Moldova, 2014)
    In this article are presented the results of scientific research on the CO2–extraction of oil from walnut crumbs. The walnut oil was extracted at different parameters of temperature (35–55°C), pressure (10–40MPa) and time ...
  • SANDULACHI, E.; TATAROV, P. (Technical University of Moldova, 2014)
    This article presents a bibliographic and experimental study of the quality of vegetable oils, including walnuts oil, using fluorescents spectra. Pigments are the most important cause of food color. Each pigment has an ...
  • SANDULACHI, E.; POPESCU, L.; GURJUI, A.; COSTIS, V.; TĂRÎŢĂ, V. (Technical University of Moldova, 2014)
    During storage, walnut oil is extremely unstable. It is subject to physical and chemical changes with the accumulation on primary and secondary oxidation compounds. The present paper describes the fatty–acid composition ...

Search DSpace


Browse

My Account