Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1729-1734

  Mercier, Samuel ^a   Mondor, Martin ^b   Villeneuve, Sébastien ^b   Marcos, Bernard ^a   Moresoli, Christine ^c  

^a UNIVERSITÉ DE SHERBROOKE   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITY OF WATERLOO   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FLAX; LIPIDS; OXIDATION; OXIDATION RESISTANCE; PROCESSING; STABILITY; TEMPERATURE;

DEGREE OF UNSATURATIONS; NUTRITIONAL QUALITIES; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY; PROCESSING PARAMETERS; PROCESSING TEMPERATURE; PROTECTIVE EFFECTS; SECONDARY OXIDATION PRODUCTS;

OILSEEDS;

EID: 84953246736     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12404     Document Type: Article

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