Effects of different processing methods on phenolic compounds in flaxseed meal

Effects of different processing methods on phenolic compounds in flaxseed meal

This study examined effects of different processing methods on phenolic compounds in flaxseed meal. The optimal SE treatment was 1.0 MPa for 3 min, and the contents of total flavonoids and phenolic acid were 2.26 times and 1.63 times of the control group, respectively. Notably, erucic acid increased...

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Bibliographic Details
Main Authors: Lin Cheng, Xiaoyong Liu, Yan Ma, Xianqing Huang, Xinru Zhang, Jinrui Liu, Lianjun Song, Mingwu Qiao, Tiange Li, Tianlin Wang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Flaxseed meal
Phenolic compounds
Steam explosion
Extrusion
Fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008228
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http://www.sciencedirect.com/science/article/pii/S2590157524008228

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