The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1853-1859

  Ruge, Cao ^a   Changzhong, Ren ^b   Zaigui, Li ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Baicheng Academy of Agricultural Sciences   (China)

Author keywords

Electronic nose; FFA value; Flavor; Lipase activity; Naked oat; Sensory evaluation

Indexed keywords

ELECTRONIC NOSE; FFA VALUE; LIPASE ACTIVITY; NAKED OAT; SENSORY EVALUATION;

ARTIFICIAL ORGANS; CALCINATION; FLAVORS; FLOOD CONTROL; MICROWAVE HEATING;

HIGH PRESSURE EFFECTS;

AVENA; AVENA NUDA;

EID: 84862148496     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0551-5     Document Type: Article

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