What is it about?

This work takes into account molecular variations in a truffle sauce with linoleic and stearic acids added at various temperatures and durations of sterilization.

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Why is it important?

Food products based on truffes such as truffe sauces are commonly sterilized by autoclaving. With the aim of reducing sterilization durations and temperatures and therefore minimizing the formation of new molecules while maintaining sterile conditions, natural molecules with bacteriostatic action can be added.


The nutritional value of truffle sauces can be increased by adding nutraceuticals, and amongst these, linoleic acid could be a valid candidate.

Professor Paola Angelini
University of Perugia

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This page is a summary of: Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid, Journal of Food Quality, February 2019, Hindawi Publishing Corporation, DOI: 10.1155/2019/8421898.
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