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Grain matrix modification via superheated steam:Impacts on nutrients,flavor and storage driven processing adaptability

Jian Ye Fang Wang Ruge Cao

粮油科技（英文）2025，Vol.8Issue(4)：307-317,11.

粮油科技（英文）2025，Vol.8Issue(4)：307-317,11.DOI:10.1016/j.gaost.2025.08.003

Grain matrix modification via superheated steam:Impacts on nutrients,flavor and storage driven processing adaptability

Jian Ye ¹Fang Wang ¹Ruge Cao¹

作者信息

1. College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China
折叠

摘要

关键词

Grain processing/Superheated steam/Nutrient retention/Sensory properties/Shelf life

Key words

Grain processing/Superheated steam/Nutrient retention/Sensory properties/Shelf life

引用本文复制引用

Jian Ye,Fang Wang,Ruge Cao..Grain matrix modification via superheated steam:Impacts on nutrients,flavor and storage driven processing adaptability[J].粮油科技（英文）,2025,8(4):307-317,11.

基金项目

This work was supported by the Central Government-Guided Local Science and Technology Development Fund(2024ZY0100). （2024ZY0100）

粮油科技（英文）

ISSN：2096-4501

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