Frontier Research on the Processing Quality of Cereal and Oil Food

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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HerausgeberIn:
Shi, Aimin
Sonstige:
Wang, Qiang
Shi, Aimin
Year of Publication:2022
Language:English
Physical Description:1 electronic resource (174 p.)
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id 993560444504498
ctrlnum (CKB)5680000000080747
(oapen)https://directory.doabooks.org/handle/20.500.12854/92110
(EXLCZ)995680000000080747
collection bib_alma
record_format marc
spelling Wang, Qiang edt
Frontier Research on the Processing Quality of Cereal and Oil Food
Basel MDPI Books 2022
1 electronic resource (174 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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 worldwide.
English
Research & information: general bicssc
Biology, life sciences bicssc
Technology, engineering, agriculture bicssc
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
3-0365-4492-5
3-0365-4491-7
Shi, Aimin edt
Wang, Qiang oth
Shi, Aimin oth
language English
format eBook
author2 Shi, Aimin
Wang, Qiang
Shi, Aimin
author_facet Shi, Aimin
Wang, Qiang
Shi, Aimin
author2_variant q w qw
a s as
author2_role HerausgeberIn
Sonstige
Sonstige
title Frontier Research on the Processing Quality of Cereal and Oil Food
spellingShingle 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_auth Frontier Research on the Processing Quality of Cereal and Oil Food
title_new Frontier Research on the Processing Quality of Cereal and Oil Food
title_sort frontier research on the processing quality of cereal and oil food
publisher MDPI Books
publishDate 2022
physical 1 electronic resource (174 p.)
isbn 3-0365-4492-5
3-0365-4491-7
illustrated Not Illustrated
work_keys_str_mv AT wangqiang frontierresearchontheprocessingqualityofcerealandoilfood
AT shiaimin frontierresearchontheprocessingqualityofcerealandoilfood
status_str n
ids_txt_mv (CKB)5680000000080747
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carrierType_str_mv cr
is_hierarchy_title Frontier Research on the Processing Quality of Cereal and Oil Food
author2_original_writing_str_mv noLinkedField
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