Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

• Main Authors: Fataneh Hashempour-Baltork (Author), Mohammadali Torbati (Author), Sodeif Azadmard-Damirchi (Author), Geoffrey Peter Savage (Author)
• Format: Book
• Published: Tabriz University of Medical Sciences, 2018-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nut...