Effects of superheated steam processing on the physicochemical properties of sea rice bran
Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical pro...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 2 vom: 22. März, Seite 115-125
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| 1. Verfasser: |
Cao, Xiaohuang
(VerfasserIn) |
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| Weitere Verfasser: |
Islam, Md Nahidul,
Ning, Xin,
Luo, Zhihui,
Wang, Lei |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Superheated steam
cooking
gas chromatography–mass spectrometry
solid-phase microextraction
volatile organic compounds
Steam
Powders
Fatty Acids |
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