Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more s...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Bo, Zhao, Lina, Chen, Hongjian, Sun, Dewei, Deng, Boxin, Li, Jinwei, Liu, Yuanfa, Wang, Fei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147867/
https://www.ncbi.nlm.nih.gov/pubmed/27936025
http://dx.doi.org/10.1371/journal.pone.0167330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147867/
https://www.ncbi.nlm.nih.gov/pubmed/27936025
http://dx.doi.org/10.1371/journal.pone.0167330

Ejemplares similares