Frontier Research on the Processing Quality of Cereal and Oil Food

• Andere auteurs: Wang, Qiang (Redacteur), Shi, Aimin (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel 2022
• Onderwerpen: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...