Diminuarea impactului oxidării lipidelor cu adaosuri vegetale de antioxidanţi
2017
POPOVICI, Violina | ROŞCA, Ilie | GANŢA, Domniţa-Laura | EŞANU, Natalia
Resursă electronică
Показать больше [+] Меньше [-]Complex food degradation is caused by lipid oxidation process and as a result of this phenomenon may occur a rancid odor, color change and texture of food may be modified which negatively influences the sensory qualities of foods. Results obtained through analysis of different methods of research has found that oxidation process can be prevented or slowed down by using horticultural oil extracts fortified with natural antioxidants. Was determined that oil extracts enriched with natural antioxidants are characterized by a greater antioxidant capacity compared to oil that were not enriched with natural antioxidants and the highest value is characteristic for rosehip extract with a percent of 73,2%.
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Библиографическая информация
Эту запись предоставил Technical University of Moldova