Comparison of the oxidative stability of linseed (<i>Linum usitatissimum</i> L.) oil by pressure differential scanning calorimetry and Rancimat measurements.

Symoniuk, Edyta; Ratusz, Katarzyna; Krygier, Krzysztof

Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements.

Symoniuk, Edyta; Ratusz, Katarzyna; Krygier, Krzysztof.

Afiliación

Symoniuk E; Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02-787 Warsaw, Poland.
Ratusz K; Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02-787 Warsaw, Poland.
Krygier K; Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02-787 Warsaw, Poland.

J Food Sci Technol ; 53(11): 3986-3995, 2016 Nov.

Article en En | MEDLINE | ID: mdl-28035154

Palabras clave

Linseed oil; Oxidative kinetics; Oxidative stability; PDSC; Rancimat method

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2016 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: India

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