Oils and Bioactive Lipids: Quality, Stability, and Functionality

Diana Ansorena; Iciar Astiasarán

doi:10.3390/foods10061248

Foods (May 2021)

Oils and Bioactive Lipids: Quality, Stability, and Functionality

Diana Ansorena,
Iciar Astiasarán

Affiliations

Diana Ansorena: Department of Food Science, Nutrition and Physiology, School of Pharmacy and Nutrition, Universidad de Navarra, 31009 Pamplona, Spain
Iciar Astiasarán: Department of Food Science, Nutrition and Physiology, School of Pharmacy and Nutrition, Universidad de Navarra, 31009 Pamplona, Spain

DOI: https://doi.org/10.3390/foods10061248
Journal volume & issue: Vol. 10, no. 6
p. 1248

Abstract

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The dietary consumption of positive bioactive lipids has been shown to be beneficial to human health and to decrease the risk of non-communicable diseases [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

Keywords