StatusThe thesis was presented on the 18 December, 2020 at the meeting of the Scientific Council and now it is under consideration of the National Council.
Abstract– 2.26 Mb / in romanian
– 2.06 Mb / in english
ThesisCZU 665.324.32:664.3 (043)
7.97 Mb /
Radu Oxana: Food compositions based on walnut oil (Juglans regia L.) resistant to oxidative degradation, Ph.D. thesis in technology, Chisinau, 2020.
Thesis structure: The thesis consists of an introduction, 4 chapters, general conclusions and recommendations, bibliography from 233 titles, 7 appendices. The basic text includes 103 pages, 50 figures, and 57 tables.
Keywords: polyunsaturated fatty acids, antioxidants, dairy fats, food emulsions, spread.
The purpose of the work: the realizat ion of theoretical and experimental research in order to elaborate food compositions of W/O emulsions type based on walnut oil, ensuring the stabilit y and high bio logical value of final product.
Objectives: the determinat ion of possible ways to prevent the oxidat ive degradation of walnut oil polyunsaturated fatty acids in food composit ions; the influence evaluation of saturated and unsaturated fatty acids on the stabilit y and texture of food composit ions with walnut oil; the analysis of antioxidants impact on the prevention of oxidative degradation of polyunsaturated fatty acids in walnut oil; the elaboration of composit ion and technology for obtaining new foods in the form of W/O emulsion, as spread, based on dairy products and walnut oil; the evaluat ion of nutritional value and physicochemical properties of spreads wit h walnut oil; the establishment of shelf life and optimal storage period of final product.
Scientific novelty: for the first time, it was scient ifically argued and experimentally demonstrated the possibility of the prevention of oxidative degradation of walnut oil polyunsaturated fatty acids in food composit ions by the combinat ion of walnut oil lipids and dairy fats in the form of emulsions.
Solved scientific problem: the determination of the most important physicochemical, nutritional and technological properties of compositions based on walnut oil and the identification of optimal and efficient conditions for their technological processing and use.
Theoretical significance: the improvement of research methods of walnut oil qualit y, the obtaining of scientific results that demonstrate the possibility of stabilization of lipid compositions with a high content of polyunsaturated fatty acids and the formation of functional foods based on them.
Applicative value: the methodology of walnut oil using for the obtaining of various food products with a high content of polyunsaturated fatty acids, especially in food compositions of emulsion type, was argued.
Implementation of scientific results: publications in journals and symposium collections, results discussion within debates on national and international scientific conferences (19 scient ific papers); invention patent No. 1281 „The method of obtaining the mix of spreadable fats based on sweet cream”.