Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid r...

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Bibliographic Details
Main Authors: Dominik Kmiecik, Monika Fedko, Aleksander Siger, Przemysław Łukasz Kowalczewski
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
bioactive compounds
cold-pressed oils
fatty acids
oil quality
oxidative stability
tocopherols
Online Access:https://www.mdpi.com/2304-8158/11/8/1081

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