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Frontier Research on the Processing Quality of Cereal and Oil Food

Frontier Research on the Processing Quality of Cereal and Oil Food

Wang, Qiang

Shi, Aimin

Wang, Qiang

Shi, Aimin

Research & information: general

Biology, life sciences

Technology, engineering, agriculture

macadamia oil

cultivars

minor components

antioxidant capacity

triacylglycerols

tofu

protein

structure

mechanism

sesame oil

gelation

oleogels

controlled volatile release

adzuki bean

acrylamide

volatile

microwave baking

drum roasting

peanut

high-oleic

peanut oil

volatiles

precursors

tree peony seed oil

heating pretreatment

microstructure

volatile compounds

bioactive compounds

oxidative stability

natural repose angle

point source

velocity characteristics

mechanical characteristics

distribution

peanut protein

hydrothermal cooking

combined modification

low pH

physicochemical properties

protein structure

ultrasonic

maize

germination

physiological and biochemical indicators

γ–aminobutyric acid

instant flavor peanut powder

heat treatment

flavor

MR

functional properties

peanut meal

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