Effect of dry-heat treatments on the nutritional value of maize germ-Reference-Cited by-同舟云学术

Effect of dry-heat treatments on the nutritional value of maize germ

Published:2016-08-08 Issue:11 Volume:51 Page:2468-2473
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Giordano Debora¹,Vanara Francesca¹,Reyneri Amedeo¹,Blandino Massimo¹^ORCID

Affiliation:

1. Department of Agricultural, Forest and Food Sciences; University of Torino; Largo Paolo Braccini 2 Grugliasco (TO) 10095 Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13228/fullpdf

Reference27 articles.

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2. Effect of partially de-oiled maize germ cake flour on physico-chemical and organoleptic properties of biscuits;Barnwal;Journal of Food Processing & Technology,2013

3. Sterols heating: degradation and formation of their ring-structure polar oxidation products;Barriuso;Food Chemistry,2012

4. Direct measurement of rice bran lipase activity for inactivation kinetics and storage stability prediction;Brunschwiler;Journal of Cereal Science,2013

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