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The effect of various processing treatments on the content and composition of the long‐chain fatty acids of red clover
Author(s) -
Outen George E.
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740300305
Subject(s) - red clover , food science , composition (language) , polyunsaturated fatty acid , chemistry , long chain , chemical composition , fatty acid , botany , biology , biochemistry , organic chemistry , linguistics , philosophy , polymer science
Red clover cut, dried, and either chopped and wafered or ground and pelleted showed mainly small changes in long‐chain fatty acid content after 6 and 12 weeks storage at ambient temperature. The same material blast‐frozen and stored at ‐ 15°C showed greater losses in the polyunsaturated acids after storage for 6 and 12 weeks and these losses generally increased when the material was allowed to thaw for various periods of time up to 24 h.