Vegetable oil blending: A review of physicochemical, nutritional and health effects

Trends in Food Science and Technology

Volumn 57, Issue , 2016, Pages 52-58

  Hashempour Baltork, Fataneh ^a   Torbati, Mohammadali ^a   Azadmard Damirchi, Sodeif ^b   Savage, Geoffrey P ^c  

^a TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b UNIVERSITY OF TABRIZ   (Iran)

^c LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Edible oil; Food quality; Health; Industrial application; Stability

Indexed keywords

BLENDING; CONVERGENCE OF NUMERICAL METHODS; FATTY ACIDS; HEALTH; HYDROGENATION; INDUSTRIAL APPLICATIONS; ISOMERS; NUTRITION; STABILITY; VEGETABLE OILS;

COMMERCIAL APPLICATIONS; FOOD QUALITY; INTERESTERIFICATION; MODIFICATION METHODS; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL PROPERTIES; NUTRITIONAL QUALITIES; OXIDATIVE STABILITY;

OILS AND FATS;

EID: 84988979062     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.09.007     Document Type: Review

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