Flaxseed (Linseed) fibre – nutritional and culinary uses – a review pdficon_large
- article by Laurence Eyres FNZIFST and Mike Eyres BV&O, from Food New Zealand, April/May 2014 issue.

Are all olive oils the same? How a new Australian standard will help consumers understand 
- article by Dr. Laurence Eyres, Chairman, New Zealand Institute of Chemistry Oils and Fats Specialist Group.

Are You Moving Towards Sustainable Palm Products?
- article by Geoff Webster,  Foodinc.

Oxidation of food grade oils pdficon_large
- article by Dr Matt Miller, Plant & Food Research.

What is the Optimal Dietary Lipid Intake?
- paper by Dr Laurence Eyres, June ’03.

The Role of Fats in Baking – Butter, Margarine and Spreads

Trans fatty acids (TFA)
IFST – updated Information Statement, November 2004

Fatty acid analyses – Typical Profiles of Oils used in NZ
fatty acid analyses.xls  excelicon (Excel spreadsheet – 28 KB).


Avocado oil: a new edible oil from Australasia Eyres Avocado oil Lipid Tecgnology


Processing Virgin and refined olive and avocado oils  FNZVol24No2AvocadoOilRefining

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