Enhancement of the yield of γ-aminobutyric acid byAspergillus oryzaeand antioxidant activities of rice bran through explosion puffing processing-Reference-Cited by-同舟云学术

Enhancement of the yield of γ-aminobutyric acid byAspergillus oryzaeand antioxidant activities of rice bran through explosion puffing processing

Published:2014-01-02 Issue:5 Volume:49 Page:1420-1424
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wang Jiaofei¹,Chen Gao¹,Han Yong¹,Chen Ye¹,Ye Ran²

Affiliation:

1. National Key Laboratory of Food Nutrition and Safety of Ministry of Education; Tianjin University of Science and Technology; Tianjin 300222 China

2. Department of Biosystems Engineering and Soil Science; University of Tennessee; 2506 E.J. Chapman Drive Knoxville TN 37996-4531 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference22 articles.

1. Review on explosion puffing drying for fruits and vegetables at variable temperature and pressure difference;Bi;Transactions of the Chinese Society of Agricultural Engineering,2008

2. Modelling of water transport and swelling associated with starch gelatinization during rice cooking;Briffaz;Journal of Food Engineering,2014

3. Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation;Chen;Journal of Food Engineering,2014

4. Quality properties of crispy winter jujube dried by explosion puffing drying;He;International Journal of Food Engineering,2013

5. Optimisation of puffing naked barley;Hoke;Journal of Food Engineering,2007

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1. Effects of Explosion Puffing on the Composition, Structure, and Functional Characteristics of Starch and Protein in Grains;ACS Food Science & Technology;2021-11-09

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