Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran

Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC...

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Detalles Bibliográficos
Autores principales: Bai, Xue, Zhang, Meili, Zhang, Yuanyuan, Zhang, Yakun, Guo, Xinyue, Huo, Rui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562890/
https://www.ncbi.nlm.nih.gov/pubmed/36230147
http://dx.doi.org/10.3390/foods11193070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562890/
https://www.ncbi.nlm.nih.gov/pubmed/36230147
http://dx.doi.org/10.3390/foods11193070

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