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Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

  • Published:2019-07 Issue: Volume:286 Page:584-591
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Torri Luisa,Bondioli Paolo,Folegatti Liliana,Rovellini Pierangela,Piochi Maria,Morini Gabriella

Funder

City

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Blending of virgin olive oil with less stable edible oils to strengthen their antioxidative potencies;Abdel-razek;Methods,2011

2. Science in the Kitchen and the Art of Eating Well;Artusi,2003

3. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil;Beauchamp;Nature,2005

4. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

5. Consumer perception, attitudes, liking and preferences for olive Oil;Cicerale,2016
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