Journal article Open Access
Radu, Oxana;
Baerle, Alexei;
Tatarov, Pavel;
Popescu, Liliana
{ "publisher": "Zenodo", "DOI": "10.5281/zenodo.3444139", "container_title": "Journal of Engineering Science", "language": "eng", "title": "FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL", "issued": { "date-parts": [ [ 2019, 9, 18 ] ] }, "abstract": "<p>The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids – spread based on walnut oil. Due to the fact that its content of polyunsaturated fatty acids is in 3-4 times higher than in a classic milk-based butter, the problem of preserving spread biological value appeared. The analysis of product`s physico-chemical, structural, organoleptic and microbiological proprieties showed that the spread is stabile 10 days at (3 ± 2)ºC and within up to one month at – (6 ± 3)ºC. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage. It has been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread.</p>", "author": [ { "family": "Radu, Oxana" }, { "family": "Baerle, Alexei" }, { "family": "Tatarov, Pavel" }, { "family": "Popescu, Liliana" } ], "page": "119-124", "volume": "XXVI (3)", "type": "article-journal", "id": "3444139" }
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