Search Results - Open Polar - "olive oil"

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Effect of fish and oil nature on frying process and nutritional product quality

by Ansorena-Artieda, D. (Diana), Guembe, A. (Ainhoa), Mendizabal, T. (Tatiana), Astiasarán, I. (Iciar)
Published in Journal of Food Science (2010)
Subjects: “...Olive oil...”

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2

Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality.

by Diana Ansorena, Ainhoa Guembe, Tatiana Mendizábal, Corresponding Diana Ansorena
Subjects: “...Olive oil...”

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3

Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate

by Tharuka Gunathilake, Taiwo O. Akanbi, Colin J. Barrow
Published in Future Foods (2021)
“... olive oil (EVOO) at a concentration of 20% w/w. The fortified olive oil was stabilized using...”

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4

Substitution of dietary fish oil with plant oils is associated with shortened mid intestinal folds in Atlantic salmon (Salmo salar)

by Moldal, Torfinn, Løkka, Guro, Wiik-Nielsen, Jannicke, Austbø, Lars, Torstensen, Bente E, Rosenlund, Grethe, Dale, Ole, Kaldhusdal, Magne, Koppang, Erling
Published 2014
“... olive oil, rapeseed oil or soybean oil as the main lipid source. These plant oils have intermediate...”

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