6533b7dafe1ef96bd126e081
RESEARCH PRODUCT
Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
Elena BartkieneIveta PugajevaVadims BartkevicsDaiva ZadeikeGrazina JuodeikieneI. Vidziunaitesubject
0301 basic medicine030109 nutrition & dieteticsGeneral Chemical EngineeringFraction (chemistry)04 agricultural and veterinary sciences040401 food scienceBiochemistryInfrared irradiation03 medical and health sciencesIngredientchemistry.chemical_compound0404 agricultural biotechnologyNutrientchemistryAcrylamideParticle sizeFood scienceBread makingFood ScienceBiotechnologydescription
Abstract Cereal by-products represent abundant and low-cost resources of nutrients. The study is dedicated to the development of a rapid method for the treatment of corn grits to obtain value added ingredients for breadmaking. The infrared irradiation (IR) at 76 °C and 90 °C and vacuum microwave (VM) heating at 60 °C have been applied for stabilization of corn grits. The corn grit particles were fractionated by size and it was found that the particle size fraction significantly (p
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-11-01 | Food and Bioproducts Processing |