Abstract:Poppy seeds are widely used in the food industry, commonly for decoration and filling bakery products. They are rich in edible oil and therefore easily undergo oxidation reactions, which lead to the reduction in the shelf life. The goal of this study was to apply the previously developed methodology for testing the stability of 15 poppy seed cultivars using non-isothermal DSC and to select the most stable cultivars from two localities. For the treatment of the experimental data, a method based on non-Arrhenian… Show more
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