Jump to Main Content
- Torri, Luisa; Bondioli, Paolo; Folegatti, Liliana; Rovellini, Pierangela; Piochi, Maria; Morini, Gabriella
- Food chemistry 2019 v.286 pp. 584-591
- peroxide value, etc ; Perilla; acidity; consumer acceptance; cooked foods; extra-virgin olive oil; fatty acid composition; fatty acids; gastronomy; mixing; nutritive value; oxidative stability; raw meat; seed oils; sterols; vegetable oil; vegetables; Show all 17 Subjects
- ... This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory acceptability and food pairing. Blends with high content of ω − 3 and ω − 6 fatty acid ...