Ferreiro, Nuno ManuelRamalhosa, ElsaFernandes, ConceiçãoRodrigues, Nuno2023-01-262023-01-262021Ferreiro, Nuno Manuel; Ramalhosa, Elsa; Fernandes, Conceição; Rodrigues, Nuno (2021). Effect of different liquid medium on canned tuna. In XV Encontro de Quimica dos Alimentos: Livro de resumos. Funchal978-989-8805-68-3http://hdl.handle.net/10198/26680Olive oil and fish are two products with a great tradition in Portugal and high importance in the Mediterranean Diet. The beneficial properties of these foods for health, associated with their sensory characteristics, make them highly appreciated by consumers. Virgin olive oil is a vegetable oil rich in monounsaturated fatty acids with unique organoleptic properties that distinguish it from other edible oils. According to the intensity of fruitiness, extra virgin oils can be classified as ripe fruity and green fruity, and the latter as mild, medium and intense, depending on the intensity of the fruitiness. In turn, fish is a source of protein and, depending on the species, of unsaturated fat. The combination of these two nutritionally rich foods results in a product with excellent nutritional and sensory qualities, meeting the constant need for innovation in the industryengCanned TunaResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyconference object