Effect of Microwave Roasting on Chemical Composition, Oxidative Stability, and Sensory Properties of Golden and Brown Flaxseed Oils: A Comparative Study
نویسندگان
1 Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
2 Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
3 Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
4 Institute of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, Thai Nguyen City, Vietnam
doi
10.18502/jfqhc.13.1.21376چکیده
Background: Flaxseed (Linum usitatissimum L.) Oil (FSO) is valued for its high content of Polyunsaturated Fatty Acids (PUFAs) and natural antioxidants but is susceptible to oxidative degradation during processing. The objective of this study was to evaluate the effects of microwave heat treatment on the compositional characteristics, oxidation stability, and ...
