Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum...

Descripción completa

Detalles Bibliográficos
Autores principales: Yao, Xinmiao, Zheng, Xianzhe, Zhao, Rui, Li, Zhebin, Shen, Huifang, Li, Tie, Gu, Zhiyong, Zhou, Ye, Xu, Na, Shi, Aimin, Wang, Qiang, Lu, Shuwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621577/
https://www.ncbi.nlm.nih.gov/pubmed/34829041
http://dx.doi.org/10.3390/foods10112762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621577/
https://www.ncbi.nlm.nih.gov/pubmed/34829041
http://dx.doi.org/10.3390/foods10112762

Ejemplares similares