Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life
Author:
Affiliation:
1. Chair of Plant Raw Materials Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/65/2/65_ess15243/_pdf
Reference53 articles.
1. 1) Jhala, A. J.; Hall, L. M. Flax (Linum usitatissimum L.) : current uses and future applications. Aust. J. Basic Appl. Sci. 4, 4304-4312 (2010).
2. 2) Zhang, Z.-S.; Wang, L.-J.; Li, D.; Li, S.-J.; Özkan, N. Characteristics of flaxseed oil from two different flax plants. Int. J. Prop. 14, 1286-1296 (2011).
3. 4) Shim, Y. Y.; Gui, B.; Arnison, P. G.; Wang, Y.; Reaney, M. J. T. Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review. Trends Food Sci. Tech. 38, 5-20 (2015).
4. 5) Choo, W.-S.; Birch, J.; Dufour, J.-P. Physicochemical and quality characteristics of cold-pressed flaxseed oils. J. Food Compos. Anal. 20, 202-211 (2007).
5. 6) Nykter, M.; Kymalainen, H.-R. Quality characteristics of edible linseed oil. Agric. Food Sci. 15, 402-413 (2006).
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