LEADER 04175nam  2201009z- 450 
001 9910595077903321
005 20240326154533.0
035   $a(CKB)5680000000080747
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92110
035   $a(EXLCZ)995680000000080747
100   $a20202209d2022      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFrontier Research on the Processing Quality of Cereal and Oil Food
210   $aBasel$cMDPI Books$d2022
215   $a1 electronic resource (174 p.)
311   $a3-0365-4492-5 
311   $a3-0365-4491-7 
330   $aAs everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.
606   $aResearch & information: general$2bicssc
606   $aBiology, life sciences$2bicssc
606   $aTechnology, engineering, agriculture$2bicssc
610   $amacadamia oil
610   $acultivars
610   $aminor components
610   $aantioxidant capacity
610   $atriacylglycerols
610   $atofu
610   $aprotein
610   $astructure
610   $amechanism
610   $asesame oil
610   $agelation
610   $aoleogels
610   $acontrolled volatile release
610   $aadzuki bean
610   $aacrylamide
610   $avolatile
610   $amicrowave baking
610   $adrum roasting
610   $apeanut
610   $ahigh-oleic
610   $apeanut oil
610   $avolatiles
610   $aprecursors
610   $atree peony seed oil
610   $aheating pretreatment
610   $amicrostructure
610   $avolatile compounds
610   $abioactive compounds
610   $aoxidative stability
610   $anatural repose angle
610   $apoint source
610   $avelocity characteristics
610   $amechanical characteristics
610   $adistribution
610   $apeanut protein
610   $ahydrothermal cooking
610   $acombined modification
610   $alow pH
610   $aphysicochemical properties
610   $aprotein structure
610   $aultrasonic
610   $amaize
610   $agermination
610   $aphysiological and biochemical indicators
610   $a??aminobutyric acid
610   $ainstant flavor peanut powder
610   $aheat treatment
610   $aflavor
610   $aMR
610   $afunctional properties
610   $apeanut meal
615  7$aResearch & information: general
615  7$aBiology, life sciences
615  7$aTechnology, engineering, agriculture
700   $aWang$b Qiang$4edt$0767868
702   $aShi$b Aimin$4edt
702   $aWang$b Qiang$4oth
702   $aShi$b Aimin$4oth
906   $aBOOK
912   $a9910595077903321
996   $aFrontier Research on the Processing Quality of Cereal and Oil Food$93040842
997   $aUNINA