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Zheng Q, Wang Z, Xiong F, Zhang G. Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles. Front Nutr 2023; 10:1097775. [PMID: 36937337 PMCID: PMC10017966 DOI: 10.3389/fnut.2023.1097775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Accepted: 02/09/2023] [Indexed: 03/06/2023] Open
Abstract
Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of highland barley, but the impacts of different thermal stabilized treatments on highland barley and possible chemical reactions remain unclear. The effects of thermal stabilization treatments (bake, far-infrared, fry, microwave and steam) on the enzymes, lipids and aroma profiles of highland barley flour (HBF) were investigated in this study. Thermal stabilization significantly decreased the contents of ash and GABA. Baked HBF exhibited the lowest fatty acid value and peroxide value. Untreated HBF had higher lipase and lipoxygenase activities and fried mostly inactivated these enzymes. All thermal stabilization treatments increased the catalase activities and fried showed the higher level. Thus, fried might be an effective method to stabilize the HBF. The high temperatures during stabilizing triggered the complex reactions, leading to the loss of some volatile compounds, and in the meantime the formation of others such as furans and aldehydes. These productions contributed to the unique aroma profiles of different HBFs. Furthermore, a chemometric approach was used to analyze the changes of thermal stabilized treated HBFs and to identity six key volatile compounds, which provided important knowledge on possible chemical reactions caused by thermal stabilization. Overall, these results provide the theoretical basis for the wider application of thermal stabilization technologies in highland barley processing.
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Khosroshahi ED, Razavi SH. Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Meriles SP, Curet S, Boillereaux L, Ribotta PD, Penci MC. Thermo‐physical properties of wheat germ: Heat and mass transfer during convective heating. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
| | | | | | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC) Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba (UNC) Córdoba Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC) Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba (UNC) Córdoba Argentina
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Meriles SP, Piloni R, Cáceres GV, Penci MC, Marín MA, Ribotta P, Martínez ML. Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Roxana Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Georgina Vanesa Cáceres
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Andrea Marín
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Marcela Lilian Martínez
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET) Av. Vélez Sarsfield 1611 Córdoba X5016GCA Argentina
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Meriles SP, Steffolani ME, Penci MC, Curet S, Boillereaux L, Ribotta PD. Effects of low-temperature microwave treatment of wheat germ. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2538-2544. [PMID: 34687455 DOI: 10.1002/jsfa.11595] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/13/2021] [Accepted: 10/23/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5-20 min. RESULTS Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave-treated wheat germ. The best model to describe sorption process was the Guggenheim-Anderson-De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε' < 1.87 and ε'' < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. CONCLUSION Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could be a good source of high-protein ingredient in food product development. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Silvina P Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
| | - Maria E Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Maria C Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | | | | | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
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Meriles SP, Penci MC, Curet S, Boillereaux L, Ribotta PD. Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ. Food Chem 2022; 386:132760. [PMID: 35339076 DOI: 10.1016/j.foodchem.2022.132760] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 03/15/2022] [Accepted: 03/19/2022] [Indexed: 01/27/2023]
Abstract
The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more at lower temperatures (60 and 70 °C) than HA (150-200 °C). Peroxide values, acidity, and fatty acid profiles of WG oil remained unaltered after HA and MW treatments. Loss of α-tocopherol contents was observed following HA treatment, but total tocopherol content remained above 77% baselines values in all treated samples. The main antioxidant mechanism of WG extracts was associated with inactivation of radicals, rather than reducing capacity. MW treatment at 60 and 70 °C enhanced radical scavenging activity, while total polyphenol contents and reducing capacities were negatively affected. Therefore, MW treatment is a promising technology to stabilise WG, retaining quality and antioxidant activity.
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Affiliation(s)
| | - Maria Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET). Córdoba, Argentina; Departamento de Química Industrial y Aplicada. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba. Córdoba, Argentina; Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN), Universidad Nacional de Córdoba. Universidad Nacional de Córdoba. Córdoba, Argentina
| | | | | | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET). Córdoba, Argentina; Departamento de Química Industrial y Aplicada. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba. Córdoba, Argentina; Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN), Universidad Nacional de Córdoba. Universidad Nacional de Córdoba. Córdoba, Argentina.
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Salaberría F, Delpino C, Palla CA, Carrín ME. Kinetic modeling of the production of fatty acids using lipases from castor bean powder as biocatalyst. Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2021.08.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Kublicki M, Koszelewski D, Brodzka A, Ostaszewski R. Wheat germ lipase: isolation, purification and applications. Crit Rev Biotechnol 2021; 42:184-200. [PMID: 34266327 DOI: 10.1080/07388551.2021.1939259] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
In recent years, wheat germ lipase (WGL) is attracting considerable interest. To date, several WGL applications have already been described: (i) fats and oils modification; (ii) esterification reactions in organic media, accepting a wide range of acids and alcohols as substrates; (iii) the asymmetric resolution of various chiral racemic intermediates; (iv) more recently, the promiscuous activity of WGL has been shown in carbon-carbon bond formation. To date, no crystallographic structure of this enzyme has been published, which means its activity, catalytic potential and substrate scope is being assessed empirically. Therefore, new catalytic activities of this enzyme are constantly being discovered. Taking into account the emergency and the current interest in environmentally sustainable processes, this review aims to highlight the origin, isolation, stabilization by immobilization and applications of the wheat germ lipase.HIGHLIGHTSWheat germ as an inexpensive source of biocatalystsWheat germ lipase an efficient catalyst for various chemical transformationsWheat germ lipase in food productionIndustrial applications of wheat germ lipaseWheat germ lipase as a promiscuous biocatalystImmobilization of wheat germ lipase as a method of stabilization.
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Affiliation(s)
- Marcin Kublicki
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Dominik Koszelewski
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Anna Brodzka
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
| | - Ryszard Ostaszewski
- Institute of Organic Chemistry, Polish Academy of Sciences, Warszawa, Poland
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Bordón MG, Bodoira RM, Cittadini MC, Marin MA, Ribotta PD, Martínez ML. Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
| | - Romina Mariana Bodoira
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
| | - María Cecilia Cittadini
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET) Universidad Nacional deCórdoba Córdoba Argentina
| | - María Andrea Marin
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET) Universidad Nacional de Córdoba Córdoba Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
| | - Marcela Lilian Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicasy Naturales Universidad Nacional de Córdoba Córdoba Argentina
- Departamento de Química Industrial y Aplicada Facultad de Ciencias Exactas, Físicas yNaturales Universidad Nacional de Córdoba Córdoba Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET) Universidad Nacional deCórdoba Córdoba Argentina
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Zhao B, Shang J, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Wang L, Zhou S. Effect of roasting process on enzymes inactivation and starch properties of highland barley. Int J Biol Macromol 2020; 165:675-682. [DOI: 10.1016/j.ijbiomac.2020.09.180] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/09/2020] [Accepted: 09/21/2020] [Indexed: 12/11/2022]
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12
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Rico D, Villaverde A, Martinez-Villaluenga C, Gutierrez AL, Caballero PA, Ronda F, Peñas E, Frias J, Martin Diana AB. Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient. Foods 2020; 9:E781. [PMID: 32545426 PMCID: PMC7353647 DOI: 10.3390/foods9060781] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/04/2020] [Accepted: 06/05/2020] [Indexed: 01/19/2023] Open
Abstract
The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load.
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Affiliation(s)
- Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.V.)
| | - Adriana Villaverde
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.V.)
| | - Cristina Martinez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain; (C.M.-V.); (E.P.); (J.F.)
| | - Angel L. Gutierrez
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; (A.L.G.); (P.A.C.); (F.R.)
| | - Pedro Antonio Caballero
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; (A.L.G.); (P.A.C.); (F.R.)
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; (A.L.G.); (P.A.C.); (F.R.)
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain; (C.M.-V.); (E.P.); (J.F.)
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain; (C.M.-V.); (E.P.); (J.F.)
| | - Ana Belen Martin Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.V.)
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Characterization and comparison of predominant aroma compounds in microwave-treated wheat germ and evaluation of microwave radiation on stability. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102942] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02446-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Mohammed NK, Tan CP, Abd Manap MY, Muhialdin BJ, Meor Hussin AS. Production of Functional Non-dairy Creamer using Nigella sativa oil Via Fluidized Bed Coating Technology. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02294-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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