Article
Food Science & Technology
Jinmu Tian, Likang Qin, Xuefeng Zeng, Pingzhen Ge, Jin Fan, Yong Zhu
Summary: Three types of rice (Glutinous rice, Japonica rice, and Indica rice) with varying amylose contents were used to study the gel-forming properties of rice flours. It was found that higher amylose content resulted in stronger and more elastic gels. The peak temperature of retrograded gels was also positively related to amylose content. These findings suggest that amylose plays a significant role in enhancing the strength and elasticity of gels by promoting the formation of crystalline, short-range ordered, and compact network structures. This study provides valuable insights for the development of rice products.
Article
Food Science & Technology
Zhenna Zhang, Yunyang Wang, Jiangang Ling, RuiJin Yang, Lin Zhu, Wei Zhao
Summary: This study investigated the impact of RF treatment on the structure and properties of rice flour, revealing that RF treatment can cause starch granule aggregation and increase particle size while reducing the relative crystallinity and short-range order of rice flour. In vitro digestibility results showed an increase in resistant starch content after RF treatment, with varying effects on viscosity and breakdown properties. Overall, the results suggest that RF treatment has the potential to modify rice flour for a wider range of applications in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Carola Cappa, Roberto Invernizzi, Mara Lucisano, Cristina Alamprese
Summary: This study evaluated the potential of turbo-technology in modifying the technological properties of rice flour. The results showed that the addition of water significantly affected the characteristics of the treated flour. The study provides a guide for designing flour with tailored technological properties using turbo-technology.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Agronomy
Liqin Hu, Jialin Cao, Yu Liu, Zhengwu Xiao, Mingyu Zhang, Jiana Chen, Fangbo Cao, Anas Iqbal, Salah Fatouh Abou-Elwafa, Min Huang
Summary: This study assessed the multidimensional relationships between the glucose production rate of cooked rice and various physicochemical, pasting, and textural properties. The research identified amylose content, gel consistency, and pasting temperature as key factors affecting starch digestibility.
Article
Food Science & Technology
Cunshe Chen, Ping Liu, Jinnuo Cao, Zhixuan Ouyang, Zhihua Pang
Summary: The effects of mixing rice starch and oat flour on the pasting properties, particle size, rheology, and tribological properties were investigated. The presence of oat flour inhibited starch pasting and increased the pasting temperature and peak viscosity of the mixed system. The mixing of rice starch and oat flour resulted in a decrease in particle size, with the smallest particle size observed in the RS/OF 9/1 ratio. Shear dilution behavior was observed in all samples, and the viscosity of the system significantly increased at a 10 wt% RS content. The friction of the mixture was usually between the two individual components at sliding speeds higher than 1 mm/s, confirming an association or interaction between the two polymers.
Article
Food Science & Technology
Yijie Gui, Gengjun Chen, Wenfei Tian, Shaohua Yang, Jianmin Chen, Feng Wang, Yonghui Li
Summary: This study compares the bread-making potential of different types of rice (normal rice and glutinous rice) in producing gluten-free bread. Significant differences were found in the properties of rice flour. The specific volume and texture of gluten-free bread were correlated with the amylose content and pasting properties of rice flour. Normal rice was found to produce gluten-free bread with larger volume, even texture, and better resilience compared to glutinous rice flour.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Taiyoung Kang, Mi-Ra Yoon, Jeom-Sig Lee, Kyeong-Ok Choi
Summary: The effects of branched chain length and crystallinity of rice flour on the quality of extruded rice noodle were investigated in this study. It was found that the distribution of branched chain length and crystallinity significantly influenced the gelatinization property and quality of extruded rice noodle.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Multidisciplinary
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Nor Qhairul Izzreen Mohd Noor, Faridah Yahya, Hasmadi Mamat
Summary: This research examined the nutritional and physicochemical properties of Bario rice flour variations, and the results showed that Bario rice flour contains high moisture, ash, crude protein, and carbohydrate contents, as well as high amylose and swelling capacity. Therefore, Bario rice flour has the potential to be used as an alternative in gluten-free bread.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Gaopeng Zhang, Yang Xuan, Fei Lyu, Yuting Ding
Summary: This study investigates the effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on the microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF). Results show that the HMT-ET BRF has lower expected glycemic index (eGI) compared to HMT and ET, due to the increase in resistant starch (RS) and melting temperature, as well as the decrease in swelling capacity (SC), peak viscosity, and apparent amylose content (AAC). XRD and FTIR analysis suggest the formation of starch-lipid complex in ET and HMT-ET flours. DSC and RVA analysis confirm that HMT-ET flours induce starch gelatinization and inhibit starch retrogradation. Overall, the HMT-ET BRF with improved physicochemical properties and starch digestibility could be a good substitute for carbohydrate sources.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Hai-Teng Li, Edward D. Kerr, Benjamin L. Schulz, Michael J. Gidley, Sushil Dhital
Summary: The popularity of high-amylose cultivars of main crops is increasing due to their unique properties and enhanced nutritional values. This study evaluated the performance of high-amylose wheat (HAW) flours and starches with different amylose contents under high-temperature processing. The results showed that conventional RVA could not predict the pasting behaviors of HAW ingredients accurately, and the iodine colorimetry method was not a good indicator of the cooling and retrogradation process. Protein content and composition also influenced the pasting behaviors of HAW flours, and fine structural features of amylose and amylopectin played a regulatory role.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Huang Zhang, Fengfeng Wu, Dan Xu, Xueming Xu
Summary: The presence of residual endogenous alpha-amylase in wet-milled and dry-milled glutinous rice flour plays a significant role in influencing the pasting and rheological properties, starch hydrolysis, and gel characteristics. The differences in these properties between wet-milled glutinous rice flour and dry-milled glutinous rice flour can be attributed to the activity of residual alpha-amylase.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Aryane Ribeiro Oliveira, Alline Emannuele Chaves Ribeiro, Italo Careli Gondim, Elaine Alves dos Santos, Erica Resende de Oliveira, Gabriela Silva Mendes Coutinho, Manoel Soares Soares Junior, Marcio Caliari
Summary: The present study aimed to isolate and characterize yam starch, which showed high amylopectin content, crystallinity pattern and marked amylose leaching. The results suggest that yam starch can be a valuable source in food production, especially for use in crunchy foods, salad dressings, and ready-made desserts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Haocong Li, Yong Li, Lixiao Song, Jinjin Cheng, Jing Ge, Xiangyang Yu, Wenjing Sun
Summary: Tebuconazole is a widely used pesticide in crops with strong control effects on fungal pathogens. However, the abuse of Tebuconazole can lead to food safety issues. This study investigated the residue of Tebuconazole in rice and its effect on white rice quality. The results showed that the residue levels were within safe limits, but using a higher concentration of Tebuconazole at the filling stage significantly decreased the protein and amylose content in white rice.
Article
Chemistry, Applied
Yan Wang, Shujing Liu, Xiaojuan Yang, Jing Zhang, Yanyan Zhang, Xingli Liu, Hua Zhang, Hongwei Wang
Summary: This study investigated the bioactive components of germinated brown rice and the effects of adding germinated rice flour on the quality attributes of glutinous rice dumplings. Results showed that the addition of suitable amounts of germinated brown rice flour improved the storage performance, textural quality, and digestibility of the dumplings.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Jukkrapong Pinyo, Rungtiwa Wongsagonsup, Natrapee Panthong, Pimploy Kantiwong, Qiang Huang, Nuttinee Tangsrianugul, Manop Suphantharika
Summary: This research found that adding different types of healthy edible oils to rice starch and rice flour can reduce the content of rapidly digestible starch and increase the content of resistant starch. In particular, coconut oil and palm oil resulted in cooked rice starch and rice flour with higher melting temperatures and dissociation enthalpies of the amylose-lipid complex and V-type crystalline order.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Narumol Rongsirikul, Parichat Hongsprabhas
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2016)
Article
Food Science & Technology
Pattong Sawadikiat, Prasert Setwipattanachai, Siree Chaiseri, Parichat Hongsprabhas
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2015)
Review
Medicine, Research & Experimental
Md. Anisur Rahman Mazumder, Parichat Hongsprabhas
BIOMEDICINE & PHARMACOTHERAPY
(2016)
Article
Chemistry, Applied
Wathanamon Chanjarujit, Parichat Hongsprabhas, Siree Chaiseri
CARBOHYDRATE POLYMERS
(2018)
Article
Chemistry, Applied
Kamolwan Israkarn, Nantarat Na Nakornpanom, Parichat Hongsprabhas
CARBOHYDRATE POLYMERS
(2014)
Article
Food Science & Technology
La-Ongdao Wongekalak, Parichat Hongsprabhas
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2014)
Article
Food Science & Technology
Pattong Sawadikiat, Parichat Hongsprabhas
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2014)
Article
Chemistry, Applied
Natchanok Nukit, Prasert Setwipattanachai, Siree Chaiseri, Parichat Hongsprabhas
JOURNAL OF OLEO SCIENCE
(2014)
Article
Crystallography
Pongthep Prajongtat, Patchreenart Saparpakorn, Saranrat Asamo, Parichat Hongsprabhas, Kamolwan Israkarn
JOURNAL OF CRYSTAL GROWTH
(2019)
Review
Biochemistry & Molecular Biology
Md. Anisur Rahman Mazumder, Parichat Hongsprabhas, Ranganathan Thottiam Vasudevan
JOURNAL OF FOOD BIOCHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Tung Thanh Vuong, Parichat Hongsprabhas
Summary: The study investigated the interactions between whey proteins and delphinidin-based anthocyanins in the water extract of Clitoria ternatea dried flower by measuring fluorescence quenching. It was found that the binding of whey proteins with anthocyanins in C. ternatea petal was spontaneous and governed by hydrophobic interactions, influenced by pH, non-protein constituents, and temperature. Electrostatic interactions played a significant role in the binding mechanisms for whey proteins in WP with anthocyanins, while the complex formation of proteins in WPI did not involve electrostatic interactions. Altering the composition of non-protein constituents and pH below 45 degrees C could tailor the binding of delphinidin-based anthocyanin with whey protein.
COGENT FOOD & AGRICULTURE
(2021)
Article
Food Science & Technology
Subin Srivichai, Parichat Hongsprabhas
INTERNATIONAL JOURNAL OF FOOD SCIENCE
(2020)
Review
Agriculture, Multidisciplinary
Pabitra Chandra Das, Md Ahmadul Islam, Md Mobarak Hossain, Md Fahad Jubayer, Parichat Hongsprabhas, Thottiam Vasudevan Ranganathan, Md Anisur Rahman Mazumder
COGENT FOOD & AGRICULTURE
(2020)
Article
Biochemistry & Molecular Biology
Kwanchanok Hunthayung, Utai Klinkesorn, Parichat Hongsprabhas, Wasaporn Chanput
Article
Engineering, Chemical
Kamolwan Israkarn, Parichat Hongsprabhas
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
