New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods-Reference-Cited by-同舟云学术

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods

Published:2023-11-02 Issue:21 Volume:12 Page:4008
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Li Min¹,Niu Meng¹

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Abstract

Cereal is a general term for cereal plants or food crops, covering a wide range of foods, including rice, wheat, millet, corn and other miscellaneous grains, and representiing the most important component of the human diet [...]

Funder

China Postdoctoral Science Foundation

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/21/4008/pdf

Reference20 articles.

1. Dang, B., Zhang, W.-G., Zhang, J., Yang, X.-J., and Xu, H.-D. (2022). Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour. Foods, 11.

2. Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion;Kong;Front. Nutr.,2022

3. Effects of steam explosion on the nutritional and functional properties of black-grained wheat bran and its application;Liu;J. Sci. Food Agric.,2023

4. Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull-less barley) treated by steam explosion;Hong;J. Food Process. Preserv.,2020

5. Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours;Lin;LWT,2020

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