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Influence of storage temperature conditions on quality of sea-buckthorn processing products.

[In Russian. / En russe.]

Author(s) : OSTROUMOV L. A., TERECHTCHUK L. V., PAVLOV S. S.

Type of article: Article

Summary

The temperature influence upon the velocity of oxidation has been studied. The oil was stored at 1 and 25 plus or minus 2 °C. With an increase in the storage temperature, the peroxide content of the oil increases. Furthermore, the carotenoid content of the oil is influenced by the storage temperature. Carotenoids are destroyed when the temperature increases.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2002-0869
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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