Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making

著录项

• 来源
  《Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C》 |2018年第2018期|共9页
• 作者

  G. Juodeikiene; D. Zadeike; I. Vidziunaite; E. Bartkiene; V. Bartkevics; I. Pugajeva;

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• 作者单位

  Department of Food Science and Technology Faculty of Chemical Technology Kaunas University of Technology;

  Department of Food Science and Technology Faculty of Chemical Technology Kaunas University of Technology;

  Department of Food Science and Technology Faculty of Chemical Technology Kaunas University of Technology;

  Department of Food Quality and Safety Lithuanian University of Health Sciences Veterinary Academy;

  University of Latvia Centre of Food Chemistry;

  University of Latvia Centre of Food Chemistry;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 化学工业;
• 关键词

  Groats processing waste; Stabilization; Infrared irradiation; Vacuum-microwaves; Particle size distribution; Bread enrichment;

  机译：涂料处理废物;稳定化;红外线照射;真空微波;粒度分布;面包富集;
• 入库时间 2022-08-20 03:25:35