Characterization of oil extracted from whole grain flour treated with ozone gas-Reference-Cited by-同舟云学术

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Characterization of oil extracted from whole grain flour treated with ozone gas

Published:2018-01 Issue: Volume:79 Page:527-533
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Obadi Mohammed,Zhu Ke-Xue,Peng Wei,Noman Anwar,Mohammed Khalid,Zhou Hui-Ming

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference45 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC,2000

2. AACC Members Agree on Definition of Whole Grain;AACC,1999

3. Official Methods and Recommended Practices;AOCS,2004

4. P. 1230 in Official Methods of Analysis International;AOAC,2000

5. Using ozonation and amino acids to change pasting properties of rice starch;An;J. Food Sci.,2009

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1. Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products;Cereal Research Communications;2024-06-28

2. Quality attributes of oil extracted from hazelnuts treated with gaseous ozone;Grasas y Aceites;2024-03-15

3. The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality;Brazilian Journal of Biology;2024

4. Field effectiveness of gaseous ozone storage in alleviating damage to aged soybean seeds;International Agrophysics;2023-10-31

5. THE EFFECT OF OZONE TREATMENT ON CEREALS AND PRODUCTS;Gıda;2023-04-15

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