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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  <identifier identifierType="DOI">10.5281/zenodo.3444139</identifier>
  <creators>
    <creator>
      <creatorName>Radu, Oxana</creatorName>
      <givenName>Oxana</givenName>
      <familyName>Radu</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-9260-6314</nameIdentifier>
      <affiliation>Technical University of Moldova – MD 2004, 168, Stefan cel Mare Av., Chișinău, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Baerle, Alexei</creatorName>
      <givenName>Alexei</givenName>
      <familyName>Baerle</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-6392-9579</nameIdentifier>
      <affiliation>Technical University of Moldova – MD 2004, 168, Stefan cel Mare Av., Chișinău, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Tatarov, Pavel</creatorName>
      <givenName>Pavel</givenName>
      <familyName>Tatarov</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-9923-8200</nameIdentifier>
      <affiliation>Technical University of Moldova – MD 2004, 168, Stefan cel Mare Av., Chișinău, Republic of Moldova</affiliation>
    </creator>
    <creator>
      <creatorName>Popescu, Liliana</creatorName>
      <givenName>Liliana</givenName>
      <familyName>Popescu</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-3381-7511</nameIdentifier>
      <affiliation>Technical University of Moldova – MD 2004, 168, Stefan cel Mare Av., Chișinău, Republic of Moldova</affiliation>
    </creator>
  </creators>
  <titles>
    <title>FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2019</publicationYear>
  <subjects>
    <subject>functional product</subject>
    <subject>dairy and vegetable lipids</subject>
    <subject>polyunsaturated fatty acids</subject>
    <subject>storage period</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2019-09-18</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/3444139</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.3444138</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids &amp;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 &amp;plusmn; 2)&amp;ordm;C and within up to one month at &amp;ndash; (6 &amp;plusmn; 3)&amp;ordm;C. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage. It has&amp;nbsp; been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread.&lt;/p&gt;</description>
  </descriptions>
</resource>
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