Publication:
Динамика окислительных процессов в пищевой пшенице при хранении

Simple item page
cris.sourceIdoai:irek.ase.md:1234567890/796
dc.creatorПуричи, Ион
dc.creatorКалмыш, Валентина
dc.date2020-10-23T09:31:01Z
dc.date2020-10-23T09:31:01Z
dc.date2018-09
dc.date.accessioned2023-11-13T09:59:18Z
dc.date.available2023-11-13T09:59:18Z
dc.descriptionПУРИЧИ, И.В., КАЛМЫШ, В.И. Динамика окислительных процессов в пищевой пшенице при хранении. In: Competitivitatea şi inovarea în economia cunoaşterii [online]: materiale/teze: conf. şt. intern., 28-29 sept. 2018. Chişinău: ASEM, 2018, pp. 107-110. E-ISBN 978-9975-75-934-2.
dc.descriptionOxidizing processes in lipids of winter wheat varieties were studied during storage during the year. The degree of oxidation of lipids was determined by the stage of per oxidation using two methods: classical and Hara-Totani. It was established that the oxidation of lipids in wheat grains occurs in two stages: - during the first 16 weeks, the peroxide number slowly increases; - after 16 weeks of storage, the peroxide number increases rapidly. Changes in wheat moisture due to the breathing process during storage are an important factor in the oxidation of lipids.
dc.formatapplication/pdf
dc.identifier978-9975-75-934-2
dc.identifier${dspace.ui.url}/handle/1234567890/796
dc.identifierhttp://irek.ase.md:80/xmlui/handle/1234567890/796
dc.identifier.urihttps://cris.ase.md/handle/123456789/664
dc.languageother
dc.publisherASEM
dc.subjectoxidizing processes
dc.subjectlipids
dc.subjectin wheat grains
dc.subjectstorage
dc.titleДинамика окислительных процессов в пищевой пшенице при хранении
dc.typeArticle
dspace.entity.typePublication
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Purici_I-Calmis_V_conf_09.18_teze.pdf
Size:
575.81 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Facultatea Business şi Administrarea Afacerilor