Comparative study of oxidation in canned foods with a combination of vegetables and covering oils
- Publisher: Chiriotti Editori
Italian Journal of Food Science
(issn: 1120-1770, eissn: 1120-1770)
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...