Comparative study of oxidation in canned foods with a combination of vegetables and covering oils

Article English OPEN
E. Bravi ; A. Mangione ; O. Marconi ; G. Perretti (2015)
  • Publisher: Chiriotti Editori
  • Journal: Italian Journal of Food Science (issn: 1120-1770, eissn: 1120-1770)
  • Related identifiers: doi: 10.14674/1120-1770/ijfs.v192
  • Subject: Nutrition. Foods and food supply | TX341-641 | TP368-456 | RA1-1270 | Public aspects of medicine | Science (General) | Q1-390 | canned vegetables, extra-virgin olive oil, oxidation, preservation, soybean oil, sunflower oil | Food processing and manufacture
    mesheuropmc: food and beverages | fungi

The effects of sunflower (SFO), extra-virgin olive (EVO), and soybean oils (SBO), in combination with canned aubergins and dried tomatoes were studied during an accelerated shelf-life trial. Hydrolytic and oxidative quality parameters was determined and a sensorial test... View more
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