Journal of Food Quality / 2019 / Article / Tab 1

Research Article

Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid

Table 1

Autoclaving conditions of truffle sauce with or without the addition of fatty acids.

SampleAutoclaving conditionsComponent
IDDurationTemperature (°C)Pressure (atm)

P1.CA10′1100.41Standard sample
P1.110′1100.41+stearic acid
P1.210′1100.41+linoleic acid

P2.CB10′1211.02Standard sample
P2.110′1211.02+stearic acid
P2.210′1211.02+linoleic acid

P3.CC3′1301.66Standard sample
P3.13′1301.66+stearic acid
P3.23′1301.66+linoleic acid

P4.CD5′1301.66Standard sample
P4.15′1301.66+stearic acid
P4.25′1301.66+linoleic acid