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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| Materialtyp: | Online |
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| Språk: | engelska |
| Utgiven: |
2022
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| Ämnen: | |
| Länkar: | ONIX_20220916_9783036544922_96 |
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Inga taggar, Lägg till första taggen!
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| _version_ | 1869526655490326528 |
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| collection | Directory of Open Access Books |
| description | 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 protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry wordwide. |
| format | Online |
| id | doab-20.500.12854ir-92110 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| record_format | ojs |
| spelling | doab-20.500.12854ir-921102024-03-28T03:31:26Z Frontier Research on the Processing Quality of Cereal and Oil Food Wang, Qiang Shi, Aimin 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 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 protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry wordwide. 2022-09-16T13:47:34Z 2022-09-16T13:47:34Z 2022 book ONIX_20220916_9783036544922_96 9783036544922 9783036544915 https://directory.doabooks.org/handle/20.500.12854/92110 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/5987 https://mdpi.com/books/pdfview/book/5987 10.3390/books978-3-0365-4491-5 10.3390/books978-3-0365-4491-5 MDPI - Multidisciplinary Digital Publishing Institute 9783036544922 9783036544915 174 Basel open access |
| spellingShingle | 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 Frontier Research on the Processing Quality of Cereal and Oil Food |
| title | Frontier Research on the Processing Quality of Cereal and Oil Food |
| title_full | Frontier Research on the Processing Quality of Cereal and Oil Food |
| title_fullStr | Frontier Research on the Processing Quality of Cereal and Oil Food |
| title_full_unstemmed | Frontier Research on the Processing Quality of Cereal and Oil Food |
| title_short | Frontier Research on the Processing Quality of Cereal and Oil Food |
| title_sort | frontier research on the processing quality of cereal and oil food |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220916_9783036544922_96 |