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...
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Détails bibliographiques
| Publié dans: | 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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| Auteur principal: |
Cao, Xiaohuang
(Auteur) |
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| Autres auteurs: |
Islam, Md Nahidul,
Ning, Xin,
Luo, Zhihui,
Wang, Lei |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2023
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Superheated steam
cooking
gas chromatography–mass spectrometry
solid-phase microextraction
volatile organic compounds
Steam
Powders
Fatty Acids |
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