Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

Recent nutritional studies have shown that the regular consumption of olive pomace oil (OPO) contributes to cardiovascular and cardiometabolic disease prevention. OPO could be a healthier alternative to the polyunsaturated oils employed in a number of bakery foods. However, little is known about the...

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Detalles Bibliográficos
Autores principales: Velasco, Joaquín, García-González, Aída, Zamora, Rosario, Hidalgo, Francisco J., Ruiz-Méndez, María-Victoria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252959/
https://www.ncbi.nlm.nih.gov/pubmed/37297368
http://dx.doi.org/10.3390/foods12112125

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252959/
https://www.ncbi.nlm.nih.gov/pubmed/37297368
http://dx.doi.org/10.3390/foods12112125

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