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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“The effect of substituting canola oil/caprylic acid structured lipid for shortening (at 0%, 25%, 50%, 75%, and 100% levels) on the viscoelastic and thermal properties of soft wheat flour dough (28.4% total lipid, 43% moisture) was determined using dynamic rheological and differential scanning calorimetry tests.”
canola oil/caprylic acid structured lipid → affects → viscoelastic and thermal properties
“Butter fat/canola oil blends ranging from 100% butter fat (w/w) to 60:40% butter fat/canola oil were enzymatically interesterified with an sn-1,3 specific lipase from Rhizopus arrhizus in a liquid/solid two-phase system. Interesterification progress was monitored by following the changes in the relative proportions of 50-carbon triacylglycerols (TAGs) to 38-carbon TAGs (50/38 ratio) as a function of reaction duration. Most of the changes in TAGs occurred within the first 24 h of reaction.”
butter fat/canola oil blends → were enzymatically interesterified → with an sn-1,3 specific lipase from Rhizopus arrhizus
“Analysis of myocardial phospholipid fatty acids showed that consumption of canola oil decreased the ratio of (n-6)/(n-3) polyunsaturated fatty acids relative to the other diets, as does dietary fish oil.”
canola oil → decreases → ratio of (n-6)/(n-3) polyunsaturated fatty acids
“Incidence of ventricular fibrillation, mortality and arrhythmia score during reperfusion were significantly lower in rats fed the diet containing canola oil than in those fed the olive oil diet.”
canola oil → reduces → vulnerability to cardiac arrhythmia
“The HI and G′ of lard decreased upon addition of canola oil”
lard‐canola oil (LCO) blends → decreased hardness index (HI) and shear storage modulus (G′) → upon addition of canola oil