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The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil

https://doi.org/10.1007/s11746-017-2982-2
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil
inferredcites →https://doi.org/10.1002/jsfa.1412openalex-snapshot
Effectiveness of different processing methods in reducing hydrogen cyanide content of flaxseed
inferredcites →https://doi.org/10.1002/jsfa.6459openalex-snapshot
Infrared stabilization of rice bran and its effects on γ‐oryzanol content, tocopherols and fatty acid composition
inferredcites →https://doi.org/10.1002/jsfa.898openalex-snapshot
Flaxseed as a functional food source
inferredcites →https://doi.org/10.1007/s11746-000-0038-0openalex-snapshot
Storage stability of milled flaxseed
inferredcites →https://doi.org/10.1007/s11746-001-0228-9openalex-snapshot
Additional data on the storage stability of milled flaxseed
inferredcites →https://doi.org/10.1007/s11746-010-1656-0openalex-snapshot
Effects of Seed Roasting on Tocopherols, Carotenoids, and Oxidation in Mustard Seed Oil During Heating
inferredcites →https://doi.org/10.1007/s13197-013-1247-9openalex-snapshot
Flax and flaxseed oil: an ancient medicine & modern functional food
inferredcites →https://doi.org/10.1007/s13197-014-1293-yopenalex-snapshot
Flaxseed—a potential functional food source
inferredcites →https://doi.org/10.1016/0924-2244(94)90213-5openalex-snapshot
Applications and advances in far-infrared heating in Japan
inferredcites →https://doi.org/10.1016/j.biortech.2007.12.009openalex-snapshot
Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils
inferredcites →https://doi.org/10.1016/j.seppur.2007.09.016openalex-snapshot
Extrusion detoxification technique on flaxseed by uniform design optimization
inferredcites →https://doi.org/10.1016/s0160-9327(96)90094-0openalex-snapshot
Flaxseed in human nutrition
inferredcites →https://doi.org/10.1016/s0308-8146(03)00158-4openalex-snapshot
Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures
inferredcites →https://doi.org/10.1016/s1043-4526(06)51001-0openalex-snapshot
Flaxseed
inferredcites →https://doi.org/10.1080/10408390903537241openalex-snapshot
Flaxseed: A Potential Source of Food, Feed and Fiber
inferredcites →https://doi.org/10.1080/19440049.2013.825819openalex-snapshot
Cyanogenic glycosides in plant-based foods available in New Zealand
inferredcites →https://doi.org/10.1080/87559129.2011.595025openalex-snapshot
Flaxseed and Human Health: Reviewing Benefits and Adverse Effects
inferredcites →https://doi.org/10.1097/00017285-200105000-00012openalex-snapshot
Essential Nutrients and Other Functional Compounds in Flaxseed
inferredcites →https://doi.org/10.1111/j.1541-4337.2007.00024.xopenalex-snapshot
Infrared Heating in Food Processing: An Overview
inferredcites →https://doi.org/10.1111/j.1745-4549.2009.00463.xopenalex-snapshot
EFFECT OF PARTICLE SIZE AND SAMPLE SIZE ON LIPID STABILITY OF MILLED FLAXSEED (Linum usitatissimumL.)
inferredcites →https://doi.org/10.1201/9780203437506-16openalex-snapshot
Flaxseed constituents and human health
inferredcites →https://doi.org/10.1590/s0101-20612013005000057openalex-snapshot
Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla
inferredcites →https://doi.org/10.1616/1476-2137.15817openalex-snapshot
Flax lignans: new opportunities for functional foods

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Energy Analysis and Quality Characteristics of Flaxseed Oil Using an Infrared Rotary Dryer
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Effect of Roasting on Flaxseed Oil Quality and Stability
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Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil
inferred← citeshttps://doi.org/10.1002/jsfa.11184openalex-snapshot
A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods
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Changes in oxidative stability and protein profile of flaxseeds resulting from thermal pre‐treatment
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Effect of infrared‐assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods
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Overview on the Food Industry and Its Advancement
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Physicochemical Characteristics, Handling, and Storage of Linseeds
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Infrared pre-treatment effects on phenolic components, Maillard reaction products, antioxidant, functional and physicochemical properties of linseed flour and linseed cake flour
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Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model
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Energy analysis and quality characteristics of flaxseed oil by using an infrared rotary dryer
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An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130431openalex-snapshot
Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roasting
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134579openalex-snapshot
Phospholipidomics and quantum chemistry calculation unravel the changes in phospholipid molecules of flaxseed oil during roasting
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138571openalex-snapshot
Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147827openalex-snapshot
Characterization and formation mechanism of key volatile compounds in roasted and enzymatic fragrant sunflower seed oil by GC-O-MS and model reaction
inferred← citeshttps://doi.org/10.1016/j.foodcont.2021.108332openalex-snapshot
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Effect of infrared-microwave roasting on quality and risk factors of sesame paste revealed by infrared thermal imaging
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Cyanide content, nutrient composition, physicochemical properties and sensory quality of flaxseed oil bodies prepared from flaxseeds (Linum usitatissimum L.) treated with different heat treatment methods
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Characterization and effects of heat treatments on antinutritional components and enzyme activities in sainfoin (Onobrychis viciifolia L.) seeds: A high-protein alternative plant-based food source
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Chemical composition, physicochemical characteristics and oxidative stability of co-extracted oil blends from linseed, groundnut and Nigella sativa seeds
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Microwave processing effects on physico-chemical, functional properties, phenolic profile, and Maillard products of flaxseed flour and flaxseed press cake flour
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Optimization of the microwave treatment of linseed for cold-pressing linseed oil - Changes in its chemical and sensory qualities
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Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize
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Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach
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Adulteration detection of Qinghai-Tibet Plateau flaxseed oil using HPLC-ELSD profiling of triacylglycerols and chemometrics
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Harnessing Infrared Radiation: Transforming Vegetable Oil Quality, Drying Kinetics, and Bioactive Potential
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Innovative insights into the roasting‐driven transformation of volatile compounds and quality markers in flaxseed ( Linum usitatissimum L.) oil
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Comparative analysis of food heating techniques on purine release in beef
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IMPACT OF ROASTING PROCESS ON THE QUALITY OF FLAXSEEDS
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Experimental Study of Superheated Steam Roasting of Coffee-Guinea Pepper Blend Powered by a Biogas Furnace
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