Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents

Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blends with a rational ratio of ω-6:ω-3 fatty acids in...

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Hlavní autoři: Yevhenii Kotliar, Oksana Topchiy, Andrii Kyshenia, Maksym Polumbryk, Kateryna Garbazhiy, Liubov Lanzhenko, Mykola Bogdan, Valentina Yasko, Taisa Honcharenko
Médium: Artigo
Jazyk:Inglês
Vydáno: PC Technology Center 2018-05-01
Edice:Eastern-European Journal of Enterprise Technologies
Témata:
vegetable oils
refined oils
unrefined oils
vitaminized blended vegetable oils (VBVOs)
fatty acid composition
On-line přístup:http://journals.uran.ua/eejet/article/view/131971
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