Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Dru...
Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
About this item
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Author / Creator
Yao, Xinmiao , Zheng, Xianzhe , Zhao, Rui , Li, Zhebin , Shen, Huifang , Li, Tie , Gu, Zhiyong , Zhou, Ye , Xu, Na , Shi, Aimin , Wang, Qiang and Lu, Shuwen
Publisher
Basel: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Basel: MDPI AG
Subjects
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Scope and Contents
Contents
Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide...
Alternative Titles
Full title
Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_7a0ba7d77fad4721910b3c447e0cc1a4
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_7a0ba7d77fad4721910b3c447e0cc1a4
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10112762
