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《Grain Storage》 2015-01
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COMPARATIVE RESEARCH AND PROSPECT ON THE STABILIZATION TECHNOLOGIES OF WHEAT GERM

Chen Siyuan;Zhang Yijing;Liu Yongxiang;Huang Yongjun;Zhou Jianxin;Shen Xinchun;College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics;  
Wheat germ has high nutritional values and contains rich proteins,unsaturated fatty acids,vitamins and bioactive components.It is an ideal and healthy food material.However,because of its high fatty acid contents,high activity of lipases and lipoxidases,wheat germ is easy to be deteriorated,rancid and hard to store,which limit its being further utilized.Therefore,it has important practical significances to develop effective stabilization methods of wheat germ to prolong its shelf life and maximally retain the nutritional and functional components.In this review,the research progress at home and abroad on the stabilization technologies of wheat germ are summarized,and the principles and prospects of choosing different stabilization techniques of wheat germ are discussed.
【Fund】: 国家自然科学基金项目(31271983);; 江苏省“333工程”培养资金资助项目;; 江苏高校优势学科建设工程资助项目
【CateGory Index】: S512.1
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