Journal article Open Access

FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL

Radu, Oxana; Baerle, Alexei; Tatarov, Pavel; Popescu, Liliana


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{
  "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 &ndash; 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 &plusmn; 2)&ordm;C and within up to one month at &ndash; (6 &plusmn; 3)&ordm;C. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage. It has&nbsp; 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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