Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more s...

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Bibliographic Details
Published in:PLoS One
Main Authors: Li, Bo, Zhao, Lina, Chen, Hongjian, Sun, Dewei, Deng, Boxin, Li, Jinwei, Liu, Yuanfa, Wang, Fei
Format: Artigo
Language:Inglês
Published: Public Library of Science 2016
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Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5147867/
https://ncbi.nlm.nih.gov/pubmed/27936025
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0167330
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