Studies on the Effects of Olive Oil Oxidation

dc.contributor.author	Șolea, Liviu
dc.contributor.author	Crețu, Romică
dc.date.accessioned	2018-09-03T06:40:00Z
dc.date.available	2018-09-03T06:40:00Z
dc.date.issued	2013
dc.identifier.issn	1453 – 083X
dc.identifier.uri	http://10.11.10.50/xmlui/handle/123456789/5354
dc.description	The Annals of "Dunarea de Jos" University of Galati Fascicle IX Metallurgy and Materials Science N0. 3 – 2013, ISSN 1453 – 083X	ro_RO
dc.description.abstract	The aim of this study is the viscosity’s evolution depending on the temperature and the shear rate and the analysis of the transmittance spectra of the oxidized olive oil. Oxidation of olive oil is a process that leads to the degradation of the sensorial qualities (color) and generates compounds such as peroxides and aldehydes. Studies performed in order to determine olive oil transmittance have shown that this method can be successfully used for the analysis of vegetable oils oxidation, oils that are going to be used as lubricants in food industry. Olive oil oxidation becomes more obvious by determination of trichromatic parameters. Thus it has been proved that by using this method, conclusive results regarding olive oil oxidation are obtained.	ro_RO
dc.language.iso	en	ro_RO
dc.publisher	Universitatea "Dunarea de Jos" din Galați	ro_RO
dc.subject	viscosity	ro_RO
dc.subject	transmittance	ro_RO
dc.subject	oxidation	ro_RO
dc.subject	olive oil	ro_RO
dc.title	Studies on the Effects of Olive Oil Oxidation	ro_RO
dc.type	Article	ro_RO