Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil

Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil J Food Sci Technol https://doi.org/10.1007/s13197-018-3243-6 ORIGINAL ARTICLE Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil 1 1,2 1 3 1 • • • • • Liyou Zheng Jun Jin Jianhua Huang Yue Wang Sameh A. Korma 1 1 Xingguo Wang Qingzhe Jin Revised: 6 May 2018 / Accepted: 21 May 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Corn germ oil is removed from the milled germ nificant differences in phytosterols levels were observed using a conditioning (heating) process, followed by among most samples. The MW radiation Proper roasting mechanical expelling and/or hexane extraction. In this temperatures or MW radiation times could enrich the study, the effect of pretreatment by oven roasting (OR) and content of individual tocopherols and phytosterols, and microwave (MW) radiation on wet-milled corn germ was improve the oxidative stability of oil. The MW radiation investigated. Three OR temperatures (125, 150, and tends to be more applicable and sustainable for oil industry 175 C) were used with 60 min exposure, and MW pre- to improve the quality of corn germ oil. treatments were established by combining two powers (440 and 800 W) and three pretreatment times (4, 6, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3243-6
Publisher site
See Article on Publisher Site

Abstract

J Food Sci Technol https://doi.org/10.1007/s13197-018-3243-6 ORIGINAL ARTICLE Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil 1 1,2 1 3 1 • • • • • Liyou Zheng Jun Jin Jianhua Huang Yue Wang Sameh A. Korma 1 1 Xingguo Wang Qingzhe Jin Revised: 6 May 2018 / Accepted: 21 May 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Corn germ oil is removed from the milled germ nificant differences in phytosterols levels were observed using a conditioning (heating) process, followed by among most samples. The MW radiation Proper roasting mechanical expelling and/or hexane extraction. In this temperatures or MW radiation times could enrich the study, the effect of pretreatment by oven roasting (OR) and content of individual tocopherols and phytosterols, and microwave (MW) radiation on wet-milled corn germ was improve the oxidative stability of oil. The MW radiation investigated. Three OR temperatures (125, 150, and tends to be more applicable and sustainable for oil industry 175 C) were used with 60 min exposure, and MW pre- to improve the quality of corn germ oil. treatments were established by combining two powers (440 and 800 W) and three pretreatment times (4, 6,

Journal

Journal of Food Science and TechnologySpringer Journals

Published: May 31, 2018

References

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