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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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DOI

10.1007/bf01904026

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1935-5149

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The Effects of Different Inactivation Treatments o

Authors: Cao Ruge Ren Changzhong Li Zaigui
Publish Date: 2011/03/19
Volume: 5, Issue: 5, Pages: 1853-1859
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Abstract

The effects of different inactivating treatments including hot air roasting normalpressure steaming highpressure steaming infrared roasting and microwave heating on the storage properties and flavor quality of oats were studied These methods significantly inactivated the lipase of oats even if using infrared roasting treatment had a worse inhibition effect of hydrolysis As a result the storage properties of oats were improved with different inactivating treatments except infrared roasting PCA analysis showed that all the oat flours could be clearly discriminated by the electronic nose Sensory evaluation showed that the qualities of oat flour were hot air roasting 725 infrared toasting 717 microwave heating 592 highpressure steaming 585 and normalpressure steaming 557 It was concluded that there was a significant relationship between inactivation treatment and oat flavor That is to say dry heating resulted in more favorable sensory quality of oat flour

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Other Papers In This Journal:
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  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
  4. Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin
  5. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  6. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System
  7. Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
  8. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production
  9. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
  10. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
  11. Drying Sage ( Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil
  12. Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing
  13. Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
  14. Free Radical Scavenging Activity of Aqueous and Ethanolic Extract of Brassica oleracea L. var. italica
  15. Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability
  16. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
  17. Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil
  18. Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
  19. Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
  20. Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures
  21. Recent Applications of Advanced Control Techniques in Food Industry
  22. Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum
  23. FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules
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  26. Novel Application of Neutron Radiography to Forced Convective Drying of Fruit Tissue
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  28. Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging
  29. Message from the Editor-in-Chief
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  32. Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes
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