DRY MATTER LOSS AND LIPID OXIDATION EVALUATION OF SOYBEANS DURING STORAGE AT ELEVATED TEMPERATURES AND MOISTURE CONTENT

Keyphrases

• Elevated Temperature 100%
• Moisture Content 100%
• Lipid Peroxidation 100%
• Dry Matter Loss 100%
• Temperature Range 16%
• Respiration 16%
• Storage Time 16%
• Storage Conditions 16%
• Volatile Compounds 16%
• Loss Rate 16%
• Oxidation Indicators 16%
• Lipids 8%
• Temperature Effect 8%
• Chemical Analysis 8%
• Unfavorable Conditions 8%
• Monitoring Change 8%
• Chemical Changes 8%
• Moisture Effect 8%
• Moisture 8%
• Physical Changes 8%
• Oil Content 8%
• Measurement System 8%
• Anaerobic Respiration 8%
• Lipid Fractions 8%
• Biological Changes 8%
• Hexanal 8%
• After Harvest 8%
• Soybean Quality 8%
• Producing Countries 8%
• Climate Conditions 8%
• Carbon Dioxide (CO2) Concentration 8%
• Lipid Oxidation Products 8%
• 1-Hexanol 8%
• Headspace Solid Phase Microextraction-gas Chromatography-mass Spectrometry 8%
• Prolonged Storage 8%
• Sensor Unit 8%
• Low Latitude Region 8%
• Guideline-based 8%
• Respiration Monitoring 8%
• Volatile Compound Analysis 8%
• Loss Monitoring 8%

Food Science

• Cereal 100%
• Gas Chromatography Mass Spectrometry 100%