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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...

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Detalles Bibliográficos
Autores principales:	Wang, Xia, Lei, Yang, Rafique, Hamad, Zou, Liang, Hu, Xinzhong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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