相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials
Atul Dhiman et al.
JOURNAL OF FOOD ENGINEERING (2021)
Valorisation of potato wastes
Maria D. Torres et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Comparison between ultra-homogenisation and ultrasound for extraction of phenolic compounds from teff (Eragrostis tef (Zucc.))
Franciele Leila Giopato Viell et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread
Nikolina Cukelj Mustac et al.
JOURNAL OF CEREAL SCIENCE (2020)
Techniques and technologies for the breadmaking process with unrefined wheat flours
Ottavia Parenti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed
Yang Zhao et al.
FOOD CHEMISTRY (2020)
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient
Daniel Rico et al.
FOODS (2020)
Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality
Nikolina Cukelj Mustac et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2019)
Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables
Zeynep Cigeroglu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention
Yueming Hu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour
Jungang Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling
Shudong He et al.
POWDER TECHNOLOGY (2018)
COMPARISON OF UNHEATED AND HEATED BRAN ON FLOUR QUALITY: EFFECTS OF PARTICLE SIZE AND ADDITION LEVELS
Huadong Wang et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding
Meng Niu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Ultrasound assisted extraction in aqueous two-phase system for the integrated extraction and separation of antioxidants from wheat chaff
Tatjana Dordevic et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2017)
Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L. fruit peel using central composite face centered response surface design
J. Prakash Maran et al.
ARABIAN JOURNAL OF CHEMISTRY (2017)
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review
Sami Hemdane et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties
Thomas Steglich et al.
CEREAL CHEMISTRY (2015)
Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten
Yanyan Zhang et al.
FOOD BIOPHYSICS (2015)
Study of hydration properties of wheat bran as a function of particle size
Pieter J. Jacobs et al.
FOOD CHEMISTRY (2015)
Purification and Characterization of Polyphenol Oxidase from Hemsin Apple (Malus communis L.)
Bahar Aydin et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Composition and functionality of wheat bran and its application in some cereal food products
Oluwatoyin O. Onipe et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
INACTIVATION OF POLYPHENOLOXIDASE AND PEROXIDASE IN APPLE CUBES AND IN APPLE JUICE SUBJECTED TO HIGH INTENSITY POWER ULTRASOUND PROCESSING
Luis C. A. Silva et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
Barbara Laddomada et al.
MOLECULES (2015)
Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran
Jing Wang et al.
FOOD CHEMISTRY (2014)
Wheat bran particle size influence on phytochemical extractability and antioxidant properties
Lauren Renee Brewer et al.
FOOD CHEMISTRY (2014)
Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles
Meng Niu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products
Meng Niu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review
Tao Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread
M. Kürşat DEMİR et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2013)
Effects of micronized okara dietary fiber on cecal microbiota, serum cholesterol and lipid levels in BALB/c mice
Ti Li et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2013)
Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study
Alyssa Hidalgo et al.
JOURNAL OF CEREAL SCIENCE (2013)
Ultra-fine grinding increases the antioxidant capacity of wheat bran
Natalia N. Rosa et al.
JOURNAL OF CEREAL SCIENCE (2013)
Ultrasound pretreatment of wheat dried distiller's grain (DDG) for extraction of phenolic compounds
Zahra Izadifar
ULTRASONICS SONOCHEMISTRY (2013)
Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology
Barinderjit Singh et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Optimizing the bioactive potential of wheat bran by processing
Nuria Mateo Anson et al.
FOOD & FUNCTION (2012)
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch et al.
FOOD CHEMISTRY (2011)
Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions
Youna M. Hemery et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber
KeXue Zhu et al.
FOOD RESEARCH INTERNATIONAL (2010)
Studies on Polyphenol Oxidase Activity of Heat Stabilized Whole Wheat Flour and its Chapatti Making Quality
D. N. Yadav et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2010)
Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran
Jing Wang et al.
FOOD CHEMISTRY (2008)
Ultrasonic inactivation of Bacillus α-amylase.: I.: effect of gas content and emitting face of probe
Rassoul Kadkhodaee et al.
ULTRASONICS SONOCHEMISTRY (2008)
分享论文
