TY - BOOK ID - 133665416 TI - Frontier Research on the Processing Quality of Cereal and Oil Food AU - Wang, Qiang AU - Shi, Aimin PY - 2022 PB - Basel MDPI Books DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Technology, engineering, agriculture KW - macadamia oil KW - cultivars KW - minor components KW - antioxidant capacity KW - triacylglycerols KW - tofu KW - protein KW - structure KW - mechanism KW - sesame oil KW - gelation KW - oleogels KW - controlled volatile release KW - adzuki bean KW - acrylamide KW - volatile KW - microwave baking KW - drum roasting KW - peanut KW - high-oleic KW - peanut oil KW - volatiles KW - precursors KW - tree peony seed oil KW - heating pretreatment KW - microstructure KW - volatile compounds KW - bioactive compounds KW - oxidative stability KW - natural repose angle KW - point source KW - velocity characteristics KW - mechanical characteristics KW - distribution KW - peanut protein KW - hydrothermal cooking KW - combined modification KW - low pH KW - physicochemical properties KW - protein structure KW - ultrasonic KW - maize KW - germination KW - physiological and biochemical indicators KW - γ–aminobutyric acid KW - instant flavor peanut powder KW - heat treatment KW - flavor KW - MR KW - functional properties KW - peanut meal UR - https://www.unicat.be/uniCat?func=search&query=sysid:133665416 AB - As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide. ER -