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Ingredient
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6 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Both independent variables significantly affected the texture of the obtained spreads, which had an appearance and texture comparable to commercial peanut butter.”
pumpkin seed oil press-cake spreads → affected by → commercial stabilizer and hemp oil content
“The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels.”
hemp oil → has lower → oxidative stability
“The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels.”
hemp oil → has more → polyunsaturated fatty acids