Long-term storage of oat (Avena sativa) flour – an investigation of hydrolytic and oxidative rancidification
Oats ( Avena sativa ) are commonly kilned to inactivate native lipases, yet the impact of kilning on the storability of oats is not fully understood. In this study the impact of kilning on five different oat varieties during 12 months of continuous storage was investigated. The study included three commercial oat varieties with different lipid contents, and two novel oat lines selected for decreas
