Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents

Autor: Kotliar, Yevhenii, Topchiy, Oksana, Kyshenia, Andrii, Polumbryk, Maksym, Garbazhiy, Kateryna, Lanzhenko, Liubov, Bogdan, Mykola, Yasko, Valentina, Honcharenko, Taisa

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 3, № 11 (93) (2018): Technology and Equipment of Food Production; 32-43
Восточно-Европейский журнал передовых технологий; Том 3, № 11 (93) (2018): Технологии и оборудование пищевых производств; 32-43
Східно-Європейський журнал передових технологій; Том 3, № 11 (93) (2018): Технології та обладнання харчових виробництв; 32-43

Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::341dda475c589a4fa96093e2aae8d27d
http://journals.uran.ua/eejet/article/view/131971