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首页> 外文期刊>Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten >Flour ? Cooked or uncooked?: A Healthy Food Component

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Flour ? Cooked or uncooked?: A Healthy Food Component

机译：面粉？煮熟或未煮熟？：健康的食物组件

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《Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten》 |2018年第10期|共6页
作者
Qi Xin; Al‐Ghazzewi Farage H.; Tester Richard;
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作者单位

Glycologic LimitedGlasgow G4 0BA UK;

Glycologic LimitedGlasgow G4 0BA UK;

Glycologic LimitedGlasgow G4 0BA UK;

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收录信息
原文格式 PDF
正文语种 eng
中图分类粮食加工工业;
关键词
flour; nutrition; processing; toxins;

机译：面粉;营养;加工;毒素;

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专利

1. Flour ? Cooked or uncooked?: A Healthy Food Component [J] . Qi Xin, Al‐Ghazzewi Farage H., Tester Richard Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2018,第9a10期

机译：面粉？煮熟或未煮熟？：健康的食物组件
2. Cooked and uncooked food waste: A viable feedstock for generation of value added products through biorefinery approach [J] . Begum Sameena, Golluri Kiran, Anupoju Gangagni Rao, Chemical Engineering Research & Design: Transactions of the Institution of Chemical Engineers . 2016,第Mara期

机译：煮熟和未煮熟的食物残渣：通过生物精炼方法生产增值产品的可行原料
3. INTEGRATION OF AGROINDUSTRIAL CO-PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS: CACTUS PEAR (OPUNTIA FICUS INDICA) FLOUR AND PINEAPPLE (ANANAS COMOSUS) PEEL FLOUR AS FIBER SOURCE IN COOKED SAUSAGES INOCULATED WITH LACTIC ACID BACTERIA [J] . J. DÍAZ-VELA, A. TOTOSAUS, M.L. PÉREZ-CHABELA Journal of Food Processing and Preservation . 2015,第6期

机译：整合农用工业副产品作为功能性食品成分：仙人掌果粉中的仙人掌梨粉和菠萝果粉（菠萝）作为纤维来源中的纤维来源
4. Fracture and Energy Partitioning in Uncooked and Cooked Noodles [C] . Zhongquan Sui, Harold Corke, Michelle L. Oyen, Materials Research Society Symposium on Mechanics of Biological and Bio-Inspired Materials . 2006

机译：在未煮熟和熟面条中的骨折和能量分区
5. On the role of rice constituents toward cooked rice texture and rice flour pasting properties [D] . Saleh, Mohammed 2006

机译：大米成分对米饭质地和米粉糊化特性的作用
6. Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flour [O] . Rui Zhou, Yoon-Han Kang 2019

机译：胃肠道消化的流变特性及其对山药粉功能成分和抗氧化活性的影响
7. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products. 1. Gamma irradiation to buckwheat grains with hulls, buckwheat flours and uncooked "soba" noodles. [O] . Tetsujiro MATSUHASHI, Hitoshi ITOH, Hiroshi OH-HINATA, 1986

机译：使用γ辐射对荞麦粉和荞麦食品的微生物灭活。 1.伽玛辐照用船体，荞麦粉和未煮过的“荞麦面”面条。

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