Instant grains in sports nutrition: effect of microwave processing on moisture content and moisture-binding capacity
G. Snurnicova, B. Kisimov, V. Mezentcev, N. Shepeleva
Available Online November 2019.
- 10.2991/icistis-19.2019.30How to use a DOI?
- sports nutrition, pearl barley, buckwheat
The article discusses the effect of microwave processing on the moisture content and moisture-binding capacity of grains. The samples of grains that underwent technological processing were analyzed. Two types of grains common in sports nutrition were studied: pearl barley and buckwheat. The effect of microwave processing on the moisture and moisture-binding capacity of grains was evaluated. The optimal modes of microwave processing of grains were established.
- © 2019, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - G. Snurnicova AU - B. Kisimov AU - V. Mezentcev AU - N. Shepeleva PY - 2019/11 DA - 2019/11 TI - Instant grains in sports nutrition: effect of microwave processing on moisture content and moisture-binding capacity BT - Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019) PB - Atlantis Press SP - 115 EP - 118 SN - 2468-5739 UR - https://doi.org/10.2991/icistis-19.2019.30 DO - 10.2991/icistis-19.2019.30 ID - Snurnicova2019/11 ER -