Event submissions
Published
This submission belongs to the session S7. Food Science and Technology of the event The 6th International Electronic Conference on Applied Sciences
Published date
03 Dec, 2025
Academic Editor
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Antonios KoutelidakisCitation
Julio Esteban Salazar-Bermeo, Bryan Moreno-Chamba, Manuel Valero Roche, Domingo Saura, Nuria Martí, María Concepción Martínez-Madrid, Silvia Antuña, Impact of Hemp Seed Oil Fraction and Antioxidant Enrichment on the Oxidative Stability of Olive–Hemp Blends Under Accelerated Storage, in Proceedings of The 6th International Electronic Conference on Applied Sciences, 9 December–11 December 2025, MDPI: Basel, Switzerland
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Impact of Hemp Seed Oil Fraction and Antioxidant Enrichment on the Oxidative Stability of Olive–Hemp Blends Under Accelerated Storage
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Julio Esteban Salazar-Bermeo 1,2
Bryan Moreno-Chamba 1,2
Silvia Antuña 1
Manuel Valero Roche 1
Domingo Saura 1
Nuria Martí 1
María Concepción Martínez-Madrid 1
1. Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad 7 Miguel Hernández de Elche, 03202 Alicante, Spain
2. Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Avda. Fausto Elio s/n, Edificio 8E, Planta 0, 46022 Valencia, Spain
Abstract
Keywords
Olive oil
hemp seed oil
accelerated oxidation
tocopherol
gallic acid.