Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil
Kanchan Suri, Balwinder Singh, Amritpal Kaur, Narpinder Singh
Topics & Concepts
RoastingChemistryLinseed oilMaillard reactionFood scienceYield (engineering)AntioxidantDry weightBrowningLinumPigmentBotanyOrganic chemistryMaterials scienceMetallurgyBiologyPhysical chemistryEdible Oils Quality and AnalysisFatty Acid Research and HealthPhytoestrogen effects and research