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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Other Authors: Wang, Qiang (Editor), Shi, Aimin (Editor)
Format: Electronic Book Chapter
Language:English
Published: Basel 2022
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DOAB: description of the publication
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520 |a 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. 
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653 |a macadamia oil 
653 |a cultivars 
653 |a minor components 
653 |a antioxidant capacity 
653 |a triacylglycerols 
653 |a tofu 
653 |a protein 
653 |a structure 
653 |a mechanism 
653 |a sesame oil 
653 |a gelation 
653 |a oleogels 
653 |a controlled volatile release 
653 |a adzuki bean 
653 |a acrylamide 
653 |a volatile 
653 |a microwave baking 
653 |a drum roasting 
653 |a peanut 
653 |a high-oleic 
653 |a peanut oil 
653 |a volatiles 
653 |a precursors 
653 |a tree peony seed oil 
653 |a heating pretreatment 
653 |a microstructure 
653 |a volatile compounds 
653 |a bioactive compounds 
653 |a oxidative stability 
653 |a natural repose angle 
653 |a point source 
653 |a velocity characteristics 
653 |a mechanical characteristics 
653 |a distribution 
653 |a peanut protein 
653 |a hydrothermal cooking 
653 |a combined modification 
653 |a low pH 
653 |a physicochemical properties 
653 |a protein structure 
653 |a ultrasonic 
653 |a maize 
653 |a germination 
653 |a physiological and biochemical indicators 
653 |a γ-aminobutyric acid 
653 |a instant flavor peanut powder 
653 |a heat treatment 
653 |a flavor 
653 |a MR 
653 |a functional properties 
653 |a peanut meal 
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