Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran-Reference-Cited by-同舟云学术

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Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran

Published:2023-09 Issue: Volume:113 Page:103752
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ma Qianwei,Ye Jian,Wu Xiaohui,Cao Tianya,Sun Yongjun,Ju Wenming,Qiu Ju,Cao Ruge

Funder

National Natural Science Foundation of China

China Agricultural Research System

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties;Bhinder;Food Chem.,2019

2. The effects of different inactivation treatments on the storage properties and sensory quality of naked oat;Cao;Food Bioprocess Technol.,2012

3. Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour;Chen;Food Chem.,2020

4. Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: its potential use as food ingredients;Cheng;LWT--Food Sci. Technol.,2020

5. Code of National Food Safety Standard of China, Vegetable Oil,2018

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1. Extrusion inhibits lipolytic enzymes in pearl millet (Pennisetum glaucum) flour;Innovative Food Science & Emerging Technologies;2024-05

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