Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests

• Váldodahkkit: Vassilis Athanasiadis (Dahkki), Dimitrios Kalompatsios (Dahkki), Martha Mantiniotou (Dahkki), Stavros I. Lalas (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: MDPI AG, 2024-07-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

Recently, there has been a significant transition in the dietary preferences of consumers toward foods containing health-promoting compounds. In addition, as people's environmental awareness increases, they are increasingly looking for sustainable solutions. Palm oil, an oil used extensively by...