Journal article Open Access
Radu, Oxana;
Baerle, Alexei;
Tatarov, Pavel;
Popescu, Liliana
{ "inLanguage": { "alternateName": "eng", "@type": "Language", "name": "English" }, "description": "<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>", "license": "https://creativecommons.org/licenses/by/4.0/legalcode", "creator": [ { "affiliation": "Technical University of Moldova \u2013 MD 2004, 168, Stefan cel Mare Av., Chi\u0219in\u0103u, Republic of Moldova", "@id": "https://orcid.org/0000-0001-9260-6314", "@type": "Person", "name": "Radu, Oxana" }, { "affiliation": "Technical University of Moldova \u2013 MD 2004, 168, Stefan cel Mare Av., Chi\u0219in\u0103u, Republic of Moldova", "@id": "https://orcid.org/0000-0001-6392-9579", "@type": "Person", "name": "Baerle, Alexei" }, { "affiliation": "Technical University of Moldova \u2013 MD 2004, 168, Stefan cel Mare Av., Chi\u0219in\u0103u, Republic of Moldova", "@id": "https://orcid.org/0000-0001-9923-8200", "@type": "Person", "name": "Tatarov, Pavel" }, { "affiliation": "Technical University of Moldova \u2013 MD 2004, 168, Stefan cel Mare Av., Chi\u0219in\u0103u, Republic of Moldova", "@id": "https://orcid.org/0000-0003-3381-7511", "@type": "Person", "name": "Popescu, Liliana" } ], "headline": "FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL", "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", "datePublished": "2019-09-18", "url": "https://zenodo.org/record/3444139", "keywords": [ "functional product", "dairy and vegetable lipids", "polyunsaturated fatty acids", "storage period" ], "@context": "https://schema.org/", "identifier": "https://doi.org/10.5281/zenodo.3444139", "@id": "https://doi.org/10.5281/zenodo.3444139", "@type": "ScholarlyArticle", "name": "FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL" }
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