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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids – InnPlantFood

Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

8 kwietnia 2022by Przemysław Kowalczewski

Tłuszcze są ważnymi składnikami diety, zwłaszcza te z odpowiednim profilem kwasów tłuszczowych. Opracowane przez nas mieszanki olejów nie tylko mają wysoką wartość odżywczą, ale także są przydatne do przygotowywania potraw na ciepło. Zapraszamy do lektury!

https://www.mdpi.com/2304-8158/11/8/1081

Zgłoszenie patentowe nr P.440018: Sposób kapsułkowania olejów w komórkach drożdżowych

Bioactive compounds of potato (Solanum tuberosum L.) juice: from industry waste to food and medical applications

Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

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