Changes in oat lipids affected by extrusion
1997
Zadernowski, R. | Nowak-Polakowska, H. | Wicklund, T. | Fornal, L.
During the extrusion of oat flour and its mixtures with starch, changes in lipids occurred being manifested by an increase in peroxide values, and position isomerism of double bonds in the fatty acids. The extrusion resulted in anincreased peroxide value in free fat, and bound lipids. The bound lipids of extrudates had an increased percentage of non-lipids, the peroxide value of which was lower than of free fat.
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书目信息
页码
pp. 224-227
其它主题
Lipidos; Composicion quimica; Peroxidos; Wandel; Peroxyde; Harina de avena; Acidos grasos; Einfluss
语言
英语
注释
Summary (En)
翻译的标题
Veraenderungen in Haferlipiden durch Extrusion
类型
Summary
1999-08-15
AGRIS AP
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