Physicochemical and stability characteristics of flaxseed oils during pan-heating

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 8, 2007, Pages 735-740

  Choo, W S ^a   Birch, E J ^a   Dufour, J P ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Chlorophyll; Color; Fatty acids; Flaxseed oil; Oil quality; Oxidation; Pan heating; Phenolic acid; Plastochromanol; Tocopherol

Indexed keywords

FATTY ACIDS; OXIDATION; STABILITY; THIN FILMS;

FLAXSEED OIL; OIL QUALITY; PAN-HEATING; PHENOLIC ACIDS; PLASTOCHROMANOL; TOCOPHEROL;

VEGETABLE OILS;

EID: 34547663218     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1096-7     Document Type: Article

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