调整裸燕麦（Avena nuda L.）的麦芽加工过程以减少脂质恶化

IF 2.1 3区社会学 Q2 DEMOGRAPHY

International Migration Pub Date : 2025-09-07 DOI:10.1002/cche.70007

Elien Lemmens, Gitte Devriese, Jonas Blockx, Imogen Foubert, Jan A. Delcour

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引用次数: 0

摘要

燕麦产品具有出色的营养成分和令人愉快的风味，这两者都可能受到麦芽燕麦生产的积极影响。然而，由于燕麦富含富含不饱和脂肪酸（FAs）的脂质含量高，且脂肪酶活性水平高，因此燕麦容易发生脂质氧化和水解，从而产生异味。在这里，加工条件是量身定制的，以尽量减少裸燕麦麦芽过程中的脂质降解。

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Tailoring the Malting Process of Naked Oats (Avena nuda L.) for Minimal Lipid Deterioration

Oat products have an outstanding nutritional profile and a pleasant flavor, both of which may be positively impacted by manufacturing them from malted oats. However, because oats have high contents of lipids rich in unsaturated fatty acids (FAs) and high lipase activity levels, they are prone to lipid oxidation and hydrolysis, resulting in off-flavors. Here, processing conditions were tailored to minimize lipid degradation during malting of naked oats.

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来源期刊

International Migration DEMOGRAPHY-

CiteScore

3.70

自引率

10.50%

发文量

130

期刊介绍： International Migration is a refereed, policy oriented journal on migration issues as analysed by demographers, economists, sociologists, political scientists and other social scientists from all parts of the world. It covers the entire field of policy relevance in international migration, giving attention not only to a breadth of topics reflective of policy concerns, but also attention to coverage of all regions of the world and to comparative policy.