Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils-Reference-Cited by-同舟云学术

Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

Published:2012-08-22 Issue:1 Volume:48 Page:82-88
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Caponio Francesco¹,Giarnetti Mariagrazia¹,Paradiso Vito M.¹,Summo Carmine¹,Gomes Tommaso¹

Affiliation:

1. Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03161.x/fullpdf

Reference47 articles.

1. Fat replacers;Akoh;Food Technolology,1998

2. Fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study;Bendinelli;American Journal of Clinical Nutrition,2011

3. Health aspects of thermoxidized oils and fats;Billek;European Journal of Lipid Science and Technology,2000

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