Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance

Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M...

Descripción completa

Detalles Bibliográficos
Autores principales: Álvarez, María Dolores, Herranz, Beatriz, Saiz, Arancha, Cofrades, Susana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252415/
https://www.ncbi.nlm.nih.gov/pubmed/37297383
http://dx.doi.org/10.3390/foods12112138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252415/
https://www.ncbi.nlm.nih.gov/pubmed/37297383
http://dx.doi.org/10.3390/foods12112138

Ejemplares similares