Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours

Cereal Chemistry

Volumn 73, Issue 5, 1996, Pages 579-587

  Molteberg, Eldrid Lein ^a,b   Magnus, Ellen Merethe ^b   Bjørge, Johanne Margrete ^a   Nilsson, Astrid ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL STABILITY; FLAVOR COMPOUNDS; FOOD STORAGE; HEAT TREATMENT; SENSORY ANALYSIS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ACID-FREE; AVENA SATIVA; CHEMICAL METHOD; DESCRIPTIVE SENSORY ANALYSIS; FREE FATTY ACID; HEXANAL; LIPID OXIDATION; OXIDATION PRODUCTS; STORAGE PERIODS; STORAGE STABILITY;

OXIDATION;

AVENA; AVENA SATIVA;

EID: 0029822579     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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