## Abstract The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, βomegaβ3β fish oil and salmon oil as indicated by predominantly lower Οβanisidine (AV), thiobarbituric acid reac
β¦ LIBER β¦
Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerols
β Scribed by Janni Brogaard Kristensen; Nina Skall Nielsen; Charlotte Jacobsen; Huiling Mu
- Publisher
- John Wiley and Sons
- Year
- 2006
- Tongue
- English
- Weight
- 459 KB
- Volume
- 108
- Category
- Article
- ISSN
- 1438-7697
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## Abstract The effect of the addition of olive leaf (__Olea europaea__, cv. Arbequina) extracts, i.e. hydroalcoholic (ethanolβwater 1:1; OHE), juice (OJ) and supercritical fluidβCO~2~ (OSFE) on the oxidative stability of vegetable oils with different unsaturation, such as soybean oil (SBO), canola