Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margari...

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Detalles Bibliográficos
Autores principales: Álvarez, María Dolores, Cofrades, Susana, Pérez-Mateos, Miriam, Saiz, Arancha, Herranz, Beatriz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778141/
https://www.ncbi.nlm.nih.gov/pubmed/36553795
http://dx.doi.org/10.3390/foods11244054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778141/
https://www.ncbi.nlm.nih.gov/pubmed/36553795
http://dx.doi.org/10.3390/foods11244054

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