Effects of boiling, refrigerating, and microwave heating on cooked quality and stability of lipids in macaroni containing ground flaxseed

Cereal Chemistry

Volumn 80, Issue 5, 2003, Pages 570-574

  Lee, Robert E ^a   Manthey, Frank A ^a   Hall III, Clifford A ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FLAX; LIPIDS; MICROWAVE HEATING; OILSEEDS;

BOILING WATER; CONJUGATED DIENES; COOKING LOSS; EXTRACTABLES; FATTY ACID CONTENTS; FREE FATTY ACID; LIPID CONTENT; LOWS-TEMPERATURES; MICROWAVE-HEATING; ULTRAHIGH TEMPERATURE;

TEMPERATURE;

FATTY ACID; LIPID;

ARTICLE; COLOR; COOKING; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FREEZING; HEATING; HIGH TEMPERATURE PROCEDURES; LINSEED; LIPID ANALYSIS; LIPID COMPOSITION; MOLECULAR STABILITY; TEMPERATURE DEPENDENCE;

EID: 0141568220     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.5.570     Document Type: Article

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