Динамика окислительных процессов в пищевой пшенице при хранении

Пуричи, Ион; Калмыш, Валентина

DSpace Home
→
Facultatea Business şi Administrarea Afacerilor
→
2.Articole
→
View Item

dc.contributor.author	Пуричи, Ион
dc.contributor.author	Калмыш, Валентина
dc.date.accessioned	2020-10-23T09:31:01Z
dc.date.available	2020-10-23T09:31:01Z
dc.date.issued	2018-09
dc.identifier.isbn	978-9975-75-934-2
dc.identifier.uri	${dspace.ui.url}/handle/1234567890/796
dc.identifier.uri	http://irek.ase.md:80/xmlui/handle/1234567890/796
dc.description	ПУРИЧИ, 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.	en_US
dc.description.abstract	Oxidizing 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.	en_US
dc.language.iso	other	en_US
dc.publisher	ASEM	en_US
dc.subject	oxidizing processes	en_US
dc.subject	lipids	en_US
dc.subject	in wheat grains	en_US
dc.subject	storage	en_US
dc.title	Динамика окислительных процессов в пищевой пшенице при хранении	en_US
dc.type	Article	en_US