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Sunflower Oil Functional Properties for Specialty Food

Author

Listed:
  • Rosa Franco
  • Luca Iseppi
  • Mario Taverna

    (University of Udine, Italy)

Abstract

The sunflower seed oil is an agricultural raw commodity mainly used for cooking and sold at a price not different to other seed oils and well below the olive oil. Millions dollars have been spent in USA to advertise some commodity goods to increase the consumer loyalty. Medical knowledge and advance in biotechnologies and genomics allows creating new sunflower varieties by changing the mix of fat components to challenge the consumers’ needs.

Suggested Citation

  • Rosa Franco & Luca Iseppi & Mario Taverna, 2018. "Sunflower Oil Functional Properties for Specialty Food," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 4(4), pages 70-73, February.
    • Handle: RePEc:adp:jnfsij:v:5:y:2018:i:4:p:70-73
    DOI: 10.19081/NFSIJ.2018.05.555668
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    References listed on IDEAS

    as
    1. Rosa, Franco & Weaver, Robert D. & Vasciaveo, Michela, 2015. "Structural Changes and Dairy Chain Efficiency in Italy," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 6(3), pages 1-21, July.
    2. Jill E. Hobbs, 2002. "Evolving Supply Chains in the Nutraceuticals and Functional Foods Industry," Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, Canadian Agricultural Economics Society/Societe canadienne d'agroeconomie, vol. 50(4), pages 559-568, December.
    Full references (including those not matched with items on IDEAS)

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