THE MODERN THEORY AND TECHNOLOGY OF PRODUCTION, PROCESSING AND USE OF THE PRODUCTS OF COMPLEX PROCESSING OF WHEAT GERM

Article Russian OPEN
N. S. Rodionova; T. V. Alekseeva;
(2014)
  • Publisher: Voronezh state university of engineering technologies
  • Journal: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (issn: 2226-910X, eissn: 2310-1202)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.20914/2310-1202-2014-4-99-109
  • Subject: TP368-456 | oxidation | vegetable oil | technology | balance ω-6 and ω-3 fatty acids | wheat germ and products of their processing | Food processing and manufacture
    mesheuropmc: food and beverages

Summary. The data and methods for the preparation of deep processing of wheat germ and their impact on the physical and chemical properties of the final products. It was found that for use in food technology is preferable to use a method is-cold-pressed wheat germ, unde... View more