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Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates
The heat treatment required for the deactivation of enzymes was carried out on crop species such as oats. Stir-frying, a frequently employed method for enzyme inactivation to preserve their desirable shelf life, can result in diminished nutritional value and protein degeneration. The mechanism by wh...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378783/ https://www.ncbi.nlm.nih.gov/pubmed/37509762 http://dx.doi.org/10.3390/foods12142670 |