Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil

In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science and technology 2022-01, Vol.59 (1), p.366-376
Hauptverfasser:	Suri, Kanchan, Singh, Balwinder, Kaur, Amritpal, Singh, Narpinder
Format:	Artikel
Sprache:	eng
Schlagworte:	Air temperature Antioxidants Browning Carotenoids Chemical properties Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorophyll Fatty acid composition Fatty acids Fish oils Food processing Food Science Maillard reaction Maillard reaction products Nutrition Original Original Article Oxidation Phenolic compounds Phenols Pretreatment Roasting Scavenging Stability
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!