Instant grains in sports nutrition: effect of microwave processing on moisture content and moisture-binding capacity

DOI

10.2991/icistis-19.2019.30How to use a DOI?

Keywords

sports nutrition, pearl barley, buckwheat

Abstract

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.

Copyright

© 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/).

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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  -