Oxidative stability of flaxseed lipids during baking

@article{Chen1994OxidativeSO,
  title={Oxidative stability of flaxseed lipids during baking},
  author={Z. Chen and W. Ratnayake and S. Cunnane},
  journal={Journal of the American Oil Chemists’ Society},
  year={1994},
  volume={71},
  pages={629-632}
}
  • Z. Chen, W. Ratnayake, S. Cunnane
  • Published 1994
  • Chemistry
  • Journal of the American Oil Chemists’ Society
  • This study examined the stability of whole and ground flaxseed, either alone or as an ingredient in a muffin mix, by measuring oxygen consumption and changes in α-linolenic acid under various conditions. When ground flaxseed was heated at 178°C in a sealed tube, headspace oxygen decreased from 21 to 2% within 30 min, while that of whole flaxseed decreased only slightly up to 90 min at 178°C. Under the same conditions, the oxygen consumption of lipids extracted from an equivalent amount of… CONTINUE READING
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