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Updated: Jul 19, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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优化全谷物大米强化使用微波辅助螺旋传输喷雾和干燥设置:探索溶液吸收,凝化和微量营养素保留

Ankanksha Kumari1, Ujala Ahuja1, Manish Kumar Pandey2

  • 1Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand 835215, India.

Food chemistry
|December 20, 2024
PubMed
概括

一种新的微波辅助技术有效地用必需的微量营养素强化全谷物大米. 这种凝化诱导的全谷物大米强化方法 (GIWGRF) 确保在加工和洗过程中保持高的营养.

关键词:
的意思凝化是一种凝化过程.凝化诱导的全谷物大米强化微波的功率密度 微波的功率密度微波辅助螺杆输送机喷雾和干燥设置.铁的保留 铁的保留

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