The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods

The growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality. In this context, this study evaluated the effect of extra-virgin olive oil (EVOO) addition and different cooking methods (baking, air-frying, and...

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Detalhes bibliográficos

Principais autores:	Andrés Bustamante, Consuelo Valle, Francisca Echeverría, Elva Gonzales, Mónica Cabrales, Camila Farias, Yasna Muñoz, Beatriz Reyes, Lorena Mercado-López, Rodrigo Valenzuela
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-01-01
coleção:	Foods
Assuntos:	plant-based foods fatty acid composition monounsaturated fatty acids polyphenols frying
Acesso em linha:	https://www.mdpi.com/2304-8158/15/2/366
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