+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Shelf-life and composition of a new vegetable oil-based food product

Shelf-life and composition of a new vegetable oil-based food product

Rivista Italiana delle Sostanze Grasse 83(5): 225-229

Setting up products of superior nutritional quality is a useful, interesting source for the development of vegetable oil sector. The aim of this research was to characterise an innovative seed oil (obtained by blending 97% refined corn, rice and wheat germ seed oil and 3% refined walnut and blackcurrant seed oil) and to evaluate its shelf-life, as compared to that of traditional sunflower seed oil.

(PDF emailed within 1 workday: $29.90)

Accession: 012929225

Download citation: RISBibTeXText

Related references

Extensions of the concept of food product shelf-life: 1. Effective shelf-life. Alimentaria 30(246): 19-24, 1993

The chemical composition and shelf-life of a protein food based on a blend of soyabean, groundnut and coconut flours. Food. Sci., Mysore. 12: 173-175, 1963

Shelf life determination for food product. Jurnal Penelitian Dan Pengembangan Pertanian: 4, 124-130, 2008

Studies on the preparation and shelf-life of a spray-dried infant food composition based on groundnut protein isolate and skim milk powder. Food Sci., Mysore. 11: 9-11, 1962

Food product shelf life: sensory panel. Food product development: 9 (4) 96-98, 1975

Preparation, chemical composition and shelf-life of high protein food based on groundnut protein isolate. Food Sci., Mysore. 11: 197, 1962

Trehalose composition for prolonging product shelf life. Official Gazette of the United States Patent & Trademark Office Patents 1229(3), Dec 21, 1999

Evaluation of the impact of short-term temperature abuse on the microbiology and shelf life of a model ready-to-use vegetable combination product. International Journal of Food Microbiology 59(1-2): 47-57, 25 July, 2000

Method for producing a food product with a good shelf life. German Federal Re ic Patent Application: (2 917 086), 1980

Infant food from buffalo milk. III. Shelf life of the product. Food Sci, Mysore, 6: 10, 232-37, 1957

Studies on a spray-dried infant food based on peanut protein isolate and full-fat soy flour and fortified with DL-methionine and certain vitamins and minerals. 1. Preparation, chemical composition, and shelf life. Food Technol, 18: 898-900, 1964

Chemical composition and shelf-life of a protein food based on low fat groundnut flour, Bengalgram flour and fish flour. Food Sci., Mysore. 11: 39-41, 1962

Studies on a processed protein food based on a blend of groundnut and full-fat soya flour fortified with essential amino acids, vitamins and minerals I Preparation, chemical composition and shelf-life. 1964

Food product based on milk protein and vegetable fat. W. Germ. Pat. Appl, 1 692 584,, 1971

Shelf life of modified atmosphere packed cooked meat products: Addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation. International Journal of Food Microbiology 58(1-2): 93-106, 30 June, 2000