Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against <i>Sitophilus zeamais</i> (Coleoptera: Curculionidae)

Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against <i>Sitophilus zeamais</i> (Coleoptera: Curculionidae)

Among the various existing techniques, enzymatic degumming represents a process that is establishing itself as a valid alternative to the more classic chemical processes. Moreover, vegetable oils of various origins have been gaining more consideration as sustainable and affordable protectants for ce...

Täydet tiedot

Bibliografiset tiedot
Päätekijät: Monica Macaluso, Priscilla Farina, Linda Rossi, Alessandro Bianchi, Francesca Venturi, Rodrigo Daniel Chiriboga Ortega, Stefano Bedini, Barbara Conti, Luca Guidi, Angela Zinnai
Aineistotyyppi: Artikkeli
Kieli:English
Julkaistu: MDPI AG 2022-04-01
Sarja:Foods
Aiheet:
enzyme
refined process
phospholipids
wheat
maize weevil
foodstuff pest
Linkit:https://www.mdpi.com/2304-8158/11/9/1224

Internet

https://www.mdpi.com/2304-8158/11/9/1224

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