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Updated: May 21, 2025

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在热氧化和光照射下储存期间,米粉的氧化稳定性

SeungHyun Oh1, JungMin Lee1, Jieun Kwak2

  • 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.

Food science and biotechnology
|March 20, 2025
PubMed
概括

米品种Baromi2的氧化稳定性低于Samkwang,因为脂质和利博弗拉的含量较高. 这影响了米粉和白米粉中的挥发性化合物在压力下.

关键词:
光照射辐射的光照射.氧化稳定性 氧化稳定性米面粉是大米面粉中的一种.热氧化的热氧化过程

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