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Nutritional value and effect of cooking, drying and storage process on some functional properties of #Rhynchophorus phoenicis#

机译：营养价值以及蒸煮，干燥和贮藏过程对菲氏Rhychochophorus phoenicis＃某些功能特性的影响

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Womeni Hilaire Macaire; Tiencheu Bernard; Linder Michel; Chouatcho Nabayo Eric Martial; Tenyang Noel; Tchouanguep Mbiapo Félicité; Villeneuve Pierre; Fanni Jacques; Parmentier Michel;
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年度 2012
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正文语种 eng
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机译：加工和烹饪对从选定Emmer基因型获得的面食的化学，营养和功能特性的影响
2. Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking [J] . Juan Carlos Solomando, Teresa Antequera, Trinidad Perez-Palacios Meat Science . 2020,第Apra期

机译：评估鱼油微胶囊在煮熟和干制香肠中作为omega-3载体的使用情况，因为它们受到加工，存储和烹饪的影响
3. Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties [J] . Vardanega Renata, Muzio Aline F. V, Silva Eric Keven, Food research international . 2019,第FEBa期

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4. Effects of post-harvest processes including pre-conditioning, drying and rewetting cycles and storage period on dehulling and cooking quality characteristics of red lentils [C] . L.G. Tabil, A. Opoku, O.A. Fadeyi, Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2010

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5. The properties of spray-dried milk fat emulsions as affected by types of wall materials and processing and storage conditions. [D] . Danviriyakul, Supanee. 2001

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6. High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage [O] . Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, 2017

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7. Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage [O] . Birsen Bulut-Solak, Nihat Akin 2019

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8. Distiller's Dried Grains with Solubles as a Food Ingredient: Evaluation of Nutritional, Functional and Storage Stability Properties [R] . Dong, F. M. 1989

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Nutritional value and effect of cooking, drying and storage process on some functional properties of #Rhynchophorus phoenicis#

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