Vegetable oil blending: A review of physicochemical, nutritional and health effects

Author:

Hashempour-Baltork Fataneh,Torbati Mohammadali,Azadmard-Damirchi Sodeif,Savage Geoffrey P.

Funder

Tabriz University of Medical Sciences

Department of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

1. Blending of virgin olive oil with less stable edible oils to strengthen their antioxidative potencies;Abdel-Razek;Australian Journal of Basic and Applied Sciences,2011

2. Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips;Abdulkarim;Journal of Agricultural Science,2010

3. Serum fatty acids, biochemical indices and antioxidant status in goats fed canola oil and palm oil blend;Adeyemi;Journal of Animal Science and Technology,2016

4. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin;Adhikari;Food Chemistry,2010

5. Chocolate production and consumption patterns;Afoakwa,2010

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