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Frontier Research on the Processing Quality of Cereal and Oil Food

As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including pro...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: 2022
Matèries:
macadamia oil
cultivars
minor components
antioxidant capacity
triacylglycerols
tofu
protein
structure
mechanism
sesame oil
gelation
oleogels
controlled volatile release
adzuki bean
acrylamide
volatile
microwave baking
drum roasting
peanut
high-oleic
peanut oil
volatiles
precursors
tree peony seed oil
heating pretreatment
microstructure
volatile compounds
bioactive compounds
oxidative stability
natural repose angle
point source
velocity characteristics
mechanical characteristics
distribution
peanut protein
hydrothermal cooking
combined modification
low pH
physicochemical properties
protein structure
ultrasonic
maize
germination
physiological and biochemical indicators
γ–aminobutyric acid
instant flavor peanut powder
heat treatment
flavor
MR
functional properties
peanut meal
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
Accés en línia:ONIX_20220916_9783036544922_96
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ONIX_20220916_9783036544922_96

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