Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil-Reference-Cited by-同舟云学术

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Published:2022-03-20 Issue:4 Volume:87 Page:1624-1638
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sun Xuelian¹^ORCID,Zhang Bo²^ORCID,Han Jiajia¹,Wei Changqing¹^ORCID,Liu Wenyu¹

Affiliation:

1. School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China

2. Walnut Research Institution Longnan Economic Forest Research Institute Longnan P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16073

Reference51 articles.

1. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

2. Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

3. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

4. Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

5. The impact of processing on the profile of volatile compounds in sesame oil

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