Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage
Zhen Yang, Ying Zhou, Jun‐Jie Xing, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
Food scienceChemistryLipaseLipoxygenaseExtrusionEnzymeLipid oxidationSuperheated steamPolyunsaturated fatty acidBiochemistryChromatographyAntioxidantFatty acidSuperheatingMaterials sciencePhysicsMetallurgyCondensed matter physicsMeat and Animal Product QualityPhytoestrogen effects and researchGABA and Rice Research