메뉴 건너뛰기




Volumn 90, Issue 1, 2009, Pages 81-89

Influence of hydrothermal processes on selected physical properties of oat grain

Author keywords

Hydrothermal processes; Oat grain; Physical properties

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); MOISTURE; MOISTURE DETERMINATION;

EID: 48549095626     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.006     Document Type: Article
Times cited : (10)

References (22)
  • 1
    • 0030999001 scopus 로고    scopus 로고
    • Hydration kinetics of red kidney beans (Phaseolus vulgaris L.)
    • Abu-Ghannam N., and McKenna B. Hydration kinetics of red kidney beans (Phaseolus vulgaris L.). Journal Food Science 62 (1997) 520-523
    • (1997) Journal Food Science , vol.62 , pp. 520-523
    • Abu-Ghannam, N.1    McKenna, B.2
  • 2
    • 0000194436 scopus 로고
    • On the absorption of liquid water by the wheat kernel
    • Becker H.A. On the absorption of liquid water by the wheat kernel. Cereal Chemistry 37 (1960) 309-323
    • (1960) Cereal Chemistry , vol.37 , pp. 309-323
    • Becker, H.A.1
  • 3
    • 0033805852 scopus 로고    scopus 로고
    • Effects of natural chelating agents on the solubility of some physiologically important mineral elements in oat bran and oat flakes
    • Ekholm P., Virkki L., Ylinen M., Johansson L., and Varo P. Effects of natural chelating agents on the solubility of some physiologically important mineral elements in oat bran and oat flakes. Cereal Chemistry 77 5 (2000) 562-566
    • (2000) Cereal Chemistry , vol.77 , Issue.5 , pp. 562-566
    • Ekholm, P.1    Virkki, L.2    Ylinen, M.3    Johansson, L.4    Varo, P.5
  • 4
    • 0003038920 scopus 로고    scopus 로고
    • Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment
    • Fredlund K., Asp N.G., Larsson M., Marklinder I., and Sandberg A.S. Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment. Journal of Cereal Science 25 1 (1997) 83-91
    • (1997) Journal of Cereal Science , vol.25 , Issue.1 , pp. 83-91
    • Fredlund, K.1    Asp, N.G.2    Larsson, M.3    Marklinder, I.4    Sandberg, A.S.5
  • 5
    • 0028384188 scopus 로고
    • Moisture adsorption by grain protein films
    • Gennadios A., and Weller C.L. Moisture adsorption by grain protein films. Transactions of the ASAE 37 2 (1994) 535-539
    • (1994) Transactions of the ASAE , vol.37 , Issue.2 , pp. 535-539
    • Gennadios, A.1    Weller, C.L.2
  • 6
    • 48549105021 scopus 로고    scopus 로고
    • Holtz, W.E., Pidgeon, M.P., Vitek, D.G., 2001. Process for preparing ready-to-eat cereal flakes. United States Patent US 5 372 826, US 838654, (19910816). Quaker Oats, Chicago, IL, USA.
    • Holtz, W.E., Pidgeon, M.P., Vitek, D.G., 2001. Process for preparing ready-to-eat cereal flakes. United States Patent US 5 372 826, US 838654, (19910816). Quaker Oats, Chicago, IL, USA.
  • 7
    • 0033318962 scopus 로고    scopus 로고
    • Thin layer drying characteristics of hulless oats at near ambient temperatures
    • Hulasare R., Jayas D.S., White N.D.G., and Muir W.E. Thin layer drying characteristics of hulless oats at near ambient temperatures. Canadian Agricultural Engineering 41 3 (1999) 167-173
    • (1999) Canadian Agricultural Engineering , vol.41 , Issue.3 , pp. 167-173
    • Hulasare, R.1    Jayas, D.S.2    White, N.D.G.3    Muir, W.E.4
  • 8
    • 0034419465 scopus 로고    scopus 로고
    • Physicochemical properties of ready to eat breakfast cereals
    • Jones D., Chinnaswamy R., Tan Y., and Hanna M. Physicochemical properties of ready to eat breakfast cereals. Cereal Foods Word 45 4 (2000) 164-168
    • (2000) Cereal Foods Word , vol.45 , Issue.4 , pp. 164-168
    • Jones, D.1    Chinnaswamy, R.2    Tan, Y.3    Hanna, M.4
  • 9
    • 48549083390 scopus 로고    scopus 로고
    • Keyser, W.L., Medrow, R.K., Milling, T.E., 1991. Method of preparing hot oat cereal in a microwave oven, United States Patent. US 5 069 917 US 667614 (19910308).
    • Keyser, W.L., Medrow, R.K., Milling, T.E., 1991. Method of preparing hot oat cereal in a microwave oven, United States Patent. US 5 069 917 US 667614 (19910308).
  • 10
    • 0041913010 scopus 로고    scopus 로고
    • Mechanism and reduction of fat uptake in deep-fat fried foods
    • Mallema M. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology. 14 (2003) 364-373
    • (2003) Trends in Food Science and Technology. , vol.14 , pp. 364-373
    • Mallema, M.1
  • 11
    • 0025492181 scopus 로고
    • Vapor diffusivity and hygroscopic expansion of corn kernels during adsorption
    • Muthukumarappan K., and Gunasekaran S. Vapor diffusivity and hygroscopic expansion of corn kernels during adsorption. Transactions of the ASAE 33 5 (1990) 1637-1641
    • (1990) Transactions of the ASAE , vol.33 , Issue.5 , pp. 1637-1641
    • Muthukumarappan, K.1    Gunasekaran, S.2
  • 13
    • 0011686846 scopus 로고
    • Compressive stress-strain relationships of two puffed cereals in bulk
    • Nuebel C., and Peleg M. Compressive stress-strain relationships of two puffed cereals in bulk. Journal of Food Science 58 6 (1993) 1356-1360
    • (1993) Journal of Food Science , vol.58 , Issue.6 , pp. 1356-1360
    • Nuebel, C.1    Peleg, M.2
  • 14
    • 48549093179 scopus 로고    scopus 로고
    • Unconventional methods of hydrothermic processing of buckwheat before treatment
    • in Polish
    • Panasiewicz M. Unconventional methods of hydrothermic processing of buckwheat before treatment. Zeszyty Naukowe Politechniki Opolskiej s. Mechanika 254 (2000) 529-537 in Polish
    • (2000) Zeszyty Naukowe Politechniki Opolskiej s. Mechanika , vol.254 , pp. 529-537
    • Panasiewicz, M.1
  • 15
    • 0027544208 scopus 로고
    • Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption izotherms
    • Peleg M. Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption izotherms. Journal of Food Process Engineering 16 (1993) 21-37
    • (1993) Journal of Food Process Engineering , vol.16 , pp. 21-37
    • Peleg, M.1
  • 16
    • 0030664919 scopus 로고    scopus 로고
    • Effect of kernel size, location, and type of damage on popping characteristics pf popcorn
    • Singh V., Barreiro N.L., McKinstry J., and Eckhoff S.R. Effect of kernel size, location, and type of damage on popping characteristics pf popcorn. Cereal Chemistry 74 (1997) 672-675
    • (1997) Cereal Chemistry , vol.74 , pp. 672-675
    • Singh, V.1    Barreiro, N.L.2    McKinstry, J.3    Eckhoff, S.R.4
  • 17
    • 0000695818 scopus 로고    scopus 로고
    • Prediction of kernel and bulk volume of wheat and canola during adsorption and desorption
    • Sokhansanj S., and Weiguo L. Prediction of kernel and bulk volume of wheat and canola during adsorption and desorption. Journal of Agricultural Engineering Research 63 2 (1996) 129-136
    • (1996) Journal of Agricultural Engineering Research , vol.63 , Issue.2 , pp. 129-136
    • Sokhansanj, S.1    Weiguo, L.2
  • 18
    • 48549100305 scopus 로고    scopus 로고
    • Webster Francis H., 1986. Oats: chemistry and Technology. AACC, St. Paul, Minn.
    • Webster Francis H., 1986. Oats: chemistry and Technology. AACC, St. Paul, Minn.
  • 19
    • 48549091612 scopus 로고    scopus 로고
    • Wolf W., Spiess W.E.L., Jung G. 1985. Properties of water in foods in relation to food quality and stability. In standarization of isotherm measurements. Simantos, D. et Multon, J.Martinus Nighoff Publishers. The Netherlands. pp. 661-679.
    • Wolf W., Spiess W.E.L., Jung G. 1985. Properties of water in foods in relation to food quality and stability. In standarization of isotherm measurements. Simantos, D. et Multon, J.Martinus Nighoff Publishers. The Netherlands. pp. 661-679.
  • 20
    • 0036604396 scopus 로고    scopus 로고
    • Modeling the transport phenomena and structural changes during deep fat fryning. Part I: model develompent
    • Yamsaengsung R., and Moreira R.G. Modeling the transport phenomena and structural changes during deep fat fryning. Part I: model develompent. Journal of Food Engineering 53 (2002) 1-10
    • (2002) Journal of Food Engineering , vol.53 , pp. 1-10
    • Yamsaengsung, R.1    Moreira, R.G.2
  • 21
    • 0036604340 scopus 로고    scopus 로고
    • Modeling the transport phenomena and structural changes during deep fat frying. Part II: model solution & validation
    • Yamsaengsung R., and Moreire R.G. Modeling the transport phenomena and structural changes during deep fat frying. Part II: model solution & validation. Journal of Food Engineering 53 (2002) 11-25
    • (2002) Journal of Food Engineering , vol.53 , pp. 11-25
    • Yamsaengsung, R.1    Moreire, R.G.2
  • 22
    • 0031821499 scopus 로고    scopus 로고
    • Rheological properties of β-(1,3) β-(1,4) d glucans from raw, roasted, and steamed oat groats
    • Zang D., Doehlert D.C., and Moore W.R. Rheological properties of β-(1,3) β-(1,4) d glucans from raw, roasted, and steamed oat groats. Cereal Chemistry 75 4 (1998) 433-438
    • (1998) Cereal Chemistry , vol.75 , Issue.4 , pp. 433-438
    • Zang, D.1    Doehlert, D.C.2    Moore, W.R.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.