Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application.
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DOI: 10.1080/10408398.2021.1899127
Abstract: Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve nutritional quality. Blending non-conventional/conventional vegetable oils to obtain a synergistic… read more here.
Keywords: polyunsaturated fatty; amelioration stability; stability polyunsaturated; application ... See more keywords