Effects of superfine pulverization technology on the morphology, microstructure, and physicochemical properties of Apium graveolens L. root
Sign Up to like & getrecommendations! Published in 2022 at "Microscopy Research and Technique"
DOI: 10.1002/jemt.24101
Abstract: In this study, the characteristics of the transverse section of Apium graveolens L. root (AR) were observed. The surface morphology, physicochemical properties, and antioxidant activity of five kinds of powders obtained by superfine pulverization (850–355,… read more here.
Keywords: superfine pulverization; morphology; microscopy; apium graveolens ... See more keywords
Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13693
Abstract: BACKGROUND Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the… read more here.
Keywords: wheat bran; water; superfine pulverization; airflow superfine ... See more keywords