Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters-Reference-Cited by-同舟云学术

Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters

Published:2012-04 Issue:3 Volume:109 Page:561-570
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Odjo Sylvanus,Malumba Paul,Dossou Joseph,Janas Sebastien,Béra François

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. AFNOR, 2008. Méthode Promatest d’évaluation de la dénaturation des protéines thermosensibles NF-V03-741. AFNOR.

2. Sterilization in Food Technology. Theory, Practice and Calculations;Ball,1957

3. Kinetics on color changes in rice due to parboiling;Bhattacharya;J. Food Eng.,1996

4. Effect of drying method on grain corn quality;Brown;Cereal Chem.,1979

5. Courtois, F., 1991. Amélioration de la qualit4 agro-industrielle du maïs par la modélisation dynamique du du séchage. Ph.D. Thesis, ENSIA, Massy, France, p. 120.

Cited by 55 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn;Food Chemistry;2024-10

2. Radiofrequency assisted hot air drying of corn kernels: Drying characteristics, uniformity, quality, and energy consumption;Drying Technology;2024-08-31

3. Appraisal of Post-Harvest Drying and Storage Operations in Africa: Perspectives on Enhancing Grain Quality;AgriEngineering;2024-08-30

4. Effect of Sarcoplasmic Protein Solutions Dried at Different Times and Rates on Water Migration in Lamb Myofibril In Vitro;Foods;2024-03-19

5. Impacts of two-stage drying techniques on drying characteristics, physical and nutritional quality of maize;Journal of Agriculture and Food Research;2024-03