Impact of Microwave Thermal Processing on Major Grain Quality Traits of Linseed (<i>Linum usitatissium</i> L.)

Impact of Microwave Thermal Processing on Major Grain Quality Traits of Linseed (<i>Linum usitatissium</i> L.)

The current study investigated the effects of thermal processing of the microwave technology on nutritive value, crude protein solubility, urease activity and amino acid profile on linseed grains. Samples were treated in a SAMSUNG GE82N-B microwave oven at 450W for 0 (L1), 60 (L2), 180 (L3), 300 (L4...

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Bibliographic Details
Main Authors: Nikola Puvača, Dragana Ljubojević Pelić, Milica Živkov Baloš, Jovanka Lević, Radivoj Prodanović, Vidosava Puvača Čović, Sanja Popović, Olivera Đuragić
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:AgriEngineering
Subjects:
linseed
thermal processing
proteins
HPLC
amino acids
Online Access:https://www.mdpi.com/2624-7402/2/2/16

Internet

https://www.mdpi.com/2624-7402/2/2/16

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