Composition, processing, and quality control of whole flaxseed products used to fortify foods-Reference-Cited by-同舟云学术

Composition, processing, and quality control of whole flaxseed products used to fortify foods

Published:2022-12-18 Issue:1 Volume:22 Page:587-614
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Zhang Shan¹²,Chen Yashu¹,McClements David Julian³^ORCID,Hou Tao²^ORCID,Geng Fang⁴,Chen Peng¹,Chen Hongjian¹,Xie Bijun²,Sun Zhida²^ORCID,Tang Hu¹,Pei Yaqiong⁵,Quan Shuang¹,Yu Xiao¹⁶^ORCID,Deng Qianchun¹^ORCID

Affiliation:

1. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and Nutrition WuhanChina

2. Natural Product LaboratoryDepartment of Food Science and TechnologyHuazhong Agricultural University WuhanHubeiChina

3. Department of Food ScienceUniversity of Massachusetts AmherstMassachusettsUSA

4. Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological EngineeringChengdu University ChengduChina

5. Department of Food TechnologyWuhan Business University WuhanHubeiChina

6. College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety ControlCollaborative Innovation Center for Food Production and Safety ZhengzhouHenan ProvinceChina

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13086

Reference151 articles.

1. Effect of flax addition on the flavor profile of muffins and snack bars

2. Development of antibodies against secoisolariciresinol – Application to the immunolocalization of lignans in Linum usitatissimum seeds

3. Daily choices of functional foods supplemented with milled flaxseed by a patient population over one year

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