Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

Journal of Cereal Science

Volumn 62, Issue , 2015, Pages 102-109

  Lampi, Anna Maija ^a   Damerau, Annelie ^a   Li, Jia ^a   Moisio, Timo ^b   Partanen, Riitta ^b,c   Forssell, Pirkko ^b   Piironen, Vieno ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c VALIO LTD   (Finland)

Author keywords

Extrusion; Lipid hydrolysis; Lipid oxidation; Whole grain oat meal

Indexed keywords

AVENA;

EID: 84961288792     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.12.011     Document Type: Article

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