Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate

Gunathilake, Kulasooriyage Gangani Tharuka; Akanbi, Taiwo O; Barrow, Colin

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Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate

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posted on 2021-12-01, 00:00 authored by Kulasooriyage Gangani Tharuka Gunathilake, Taiwo O Akanbi, Colin BarrowColin Barrow

Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate

History

Journal

Future foods

Volume

4

Article number

100045

Pagination

1 - 7

Publisher

Elsevier

Location

Amsterdam, The Netherlands

Publisher DOI

https://doi.org/10.1016/j.fufo.2021.100045

Link to full text

http://doi.org/10.1016/j.fufo.2021.100045

ISSN

2666-8335

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

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Keywords

Monoacylglycerol Diacylglycerol Omega-3 Fatty acids Lipase Glycerolysis

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Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate

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