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Keyword [Oats]
Result: 41 - 60 | Page: 3 of 5
41. Study Of Fermentation Process And Antioxidant Activity Based On Enzymatic Hydrolysates Of Buckwheat Oats And Pleurotus Eryngii
42. Effects Of Thermal Processing On The Structural Characteristics And In Vitro Fermentation Of Whole Grain Oats β-glucan And Arabinoxylan
43. The Effect Of Different Processing Methods On The Activity Of Oat Polyphenols And The Creation Of Nutrient Powder
44. Study On The Dynamic Changes And Characteristics Of The Main Nutrients And Active Ingredients Of Oats During The Germination Process
45. Effect Of Food Additives On The Processing Quality Of Whole Oat Flour And Plant Design Of The Oat Bread
46. Study On Release And Transformation Of Phenolics In Monascus Fermented Oats And Their Bioactivity
47. Determination And Analysis Of β-glucan Content In Main Naked Oat Varieties And Oat Products In China
48. Factor Affecting Rancidity Of Oat Yellow Wine
49. Research On The Key Processing Technology Of Apple-oats Juice Compound Beverage
50. Preparation And Sustained Release Properties Of Cereal β-glucan Gel
51. Effects Of Stir-frying On Naked Oats Milling And Quality
52. The Technology Research And The Shelf-life Prediction Of Oats-hawthorn Biscuits
53. The Development Of Oat Milk Beverage About PET Cold Filling And Enzymatic Hydrolysis
54. Process Design And Quality Control Of 40,000 Tons Of Instant Oatmeal Per Year
55. Preparation Of Oat Polysaccharides And Its Oligosaccharides And Their Effects On Intestinal Microorganisms
56. Analysis On Main Functional Components And Oat Efficacy Of Oat Fermented By Eurotium Cristatum
57. Preparation Of Whole-Component Oats Slurry By Industry-scale Microfluidizer And Its Effect On Starch Properties
58. Preliminary Study On Antioxidant Activity Of Oat Peptide And Its Regulatory Pathway
59. Study On The Technology And Nutritional Ingredients Of Flavor Oat Liquor
60. Research On The Source Of Bitter Substances In Oats And The Method Of Debittering
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