Effect of micronization of maize grains on shelf‐life of flour
Effect of micronization of maize grains on shelf‐life of flour
About this item
Full title
Effect of micronization of maize grains on shelf‐life of flour
Author / Creator
Journal title
Journal of food processing and preservation, 2017-10, Vol.41 (5), p.e13195-n/a
Language
English
Formats
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Scope and Contents
Contents
The efficacy of micronization of maize (Arjun, EH‐434042) in inactivating enzymes responsible for lipid degradation and extending the shelf‐life of whole maize flour was evaluated. Micronization at 200°C for 4 min resulted in complete inactivation of peroxidase enzyme and reduction in lipase activity by 84%. Maize flour packaged in low density poly...
Alternative Titles
Full title
Effect of micronization of maize grains on shelf‐life of flour
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_crossref_primary_10_1111_jfpp_13195
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_13195
Other Identifiers
ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.13195
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