Effects of low-temperature microwave treatment of wheat germ.

Silvina P MerilesMaria E SteffolaniMaria C PenciSebastien CuretLionel BoillereauxPablo Daniel Ribotta

Published in: Journal of the science of food and agriculture (2021)

Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could be a good source of high-protein ingredient in food product development. © 2021 Society of Chemical Industry.

Keyphrases

radiofrequency ablation
physical activity
mental health
risk assessment
protein protein
climate change
replacement therapy