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...

Повний опис

Збережено в:

Бібліографічні деталі
Формат:	Online
Мова:	Англійська
Опубліковано:	2022
Предмети:	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
Онлайн доступ:	ONIX_20220916_9783036544922_96
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Frontier Research on the Processing Quality of Cereal and Oil Food

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