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Palabras clave – provistas por la editorial

macadamia oil; cultivars; minor components; antioxidant capacity; triacylglycerols; tofu; protein; structure; mechanism; sesame oil; gelation; oleogels; controlled volatile release; adzuki bean; acrylamide; volatile; microwave baking; drum roasting; peanut; high-oleic; peanut oil; volatiles; precursors; tree peony seed oil; heating pretreatment; microstructure; volatile compounds; bioactive compounds; oxidative stability; natural repose angle; point source; velocity characteristics; mechanical characteristics; distribution; peanut protein; hydrothermal cooking; combined modification; low pH; physicochemical properties; protein structure; ultrasonic; maize; germination; physiological and biochemical indicators; γ–aminobutyric acid; instant flavor peanut powder; heat treatment; flavor; MR; functional properties; peanut meal