Impact of fractionation on fatty acids composition, phenolic compounds, antioxidant characteristics of olein and super olein fractions of flaxseed oil-Reference-Cited by-同舟云学术

Impact of fractionation on fatty acids composition, phenolic compounds, antioxidant characteristics of olein and super olein fractions of flaxseed oil

Published:2021-03-08 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Azad Muhammad¹,Nadeem Muhammad¹^ORCID,Gulzar Nabila¹^ORCID,Imran Muhammad¹²^ORCID

Affiliation:

1. Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan

2. Institute of Home and Food Sciences Faculty of Life Sciences Government College University Faisalabad Pakistan

Funder

Higher Education Commision, Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15369

Reference44 articles.

1. Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

2. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives

3. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil

4. CHEMICAL CHARACTERISTICS OF MANGO (Mangifera indica L.) KERNEL OIL AND PALM OIL BLENDS FOR PROBABLE USE AS VANASPATI

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