Photo and thermal stress of linseed oil and stabilization strategies
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-018-3516-0.pdf
Reference46 articles.
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2. Attoumbré J, Mahamane Laoualy AB, Bienaimé C et al (2011) Investigation of lignan accumulation in developing Linum usitatissimum seeds by immunolocalization and HPLC. Phytochem Lett 4:194–198. https://doi.org/10.1016/j.phytol.2011.03.004
3. Bravi E, Perretti G, Marconi O et al (2011) Secoisolariciresinol diglucoside determination in flaxseed (Linum usitatissimum L.) oil and application to a shelf life study. Food Chem 126:1553–1558. https://doi.org/10.1016/j.foodchem.2010.11.169
4. Chen B, Mcclements DJ, Decker EA (2011) Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 51:901–916. https://doi.org/10.1080/10408398.2011.606379
5. Cort WM (1974) Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action. J Am Oil Chem Soc 51:321–325. https://doi.org/10.1007/BF02633006
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1. Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex;International Journal of Biological Macromolecules;2024-06
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