Energy analysis and quality characteristics of flaxseed oil by using an infrared rotary dryer-Reference-Cited by-同舟云学术

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Energy analysis and quality characteristics of flaxseed oil by using an infrared rotary dryer

Published:2024-02 Issue: Volume:54 Page:103988
ISSN:2214-157X
Container-title:Case Studies in Thermal Engineering
language:en
Short-container-title:Case Studies in Thermal Engineering

Author:

Alshehri Azizah A.,Tolba Nermeen M.,Salama Mohamed Abdelbaset,Saleh Mohamed,Kamel Reham M.^ORCID

Publisher

Elsevier BV

Reference61 articles.

1. Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: a review;Shim;Trends Food Sci. Technol.,2014

2. Fatty acid composition, tocopherol and sterol contents in linseed (Linum usitatissimum L.) varieties, Iran;Matthäus;J. Chem. Chem. Eng.,2017

3. The effects of infrared roasting on HCN content, chemical composition and storage stability of flaxseed and flaxseed oil;Tuncel;J. Am. Oil Chem. Soc.,2017

4. Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia;Veličkovska;J. Food Sci. Technol.,2018

5. Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil;Suri;Food Chem.,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value;Food Chemistry: X;2024-10

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