Article
Chemistry, Applied
Shunjing Luo, Bingbing Zhou, Lanlan Cheng, Jingyi Huang, Pei Zou, Yingying Zeng, Shijin Huang, Tingting Chen, Chengmei Liu, Jianyong Wu
Summary: Pre-fermentation can improve the cooking quality of extruded instant rice by increasing its hardness, stickiness, and water absorption, and reducing the cooking loss. This is achieved through increased starch and amylose content, as well as changes in the molecular structure of starch, which promote the formation of a strong gel network.
Article
Food Science & Technology
Livia Hajas, Laszlo Sipos, Eva Csajbokne Csobod, Marta Veresne Balint, Reka Juhasz, Csilla Benedek
Summary: This study investigates the potential of different colored lentil flours in the development of gluten-free cookies. The results show that lentil cookies have higher protein, phenolic and flavonoid content, as well as better antioxidant capacity compared to rice cookies. Consumers preferred the lentil cookies, especially their taste. Depending on the target parameter, these lentil flours can be promising raw materials for gluten-free bakery products.
Article
Food Science & Technology
R. -M. Guillermic, E. C. Aksoy, S. Aritan, C. Erkinbaev, J. Paliwal, F. Koksel
Summary: Red lentils have great potential as healthy ingredients in puffed snacks, but their higher protein and fiber content can result in inferior texture. Manipulating extrusion parameters can optimize the microstructure for a perfect snack texture. X-Ray microtomography can be used to characterize and quantify the microstructure of red lentil extrudates.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Kali Kotsiou, Georgios Palassaros, Anthia Matsakidou, Christos-Konstantinos Mouzakitis, Costas G. Biliaderis, Athina Lazaridou
Summary: Flours from lentil seeds were used to substitute wheat flour in breadmaking. The sprouting process altered the protein structure, while roasting reversed these changes. Doughs with roasted-sprouted lentil flour were more viscous and elastic. Breads with roasted-sprouted lentil flour had improved texture and overall acceptability scores due to their pleasant roasted-like flavor. The findings suggest that sprouting and roasting lentil seeds can be an innovative approach to fortify wheat flour-based breads, enhancing their nutritional quality without compromising their desirable texture and taste.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Iranna Udachan, Abhijit Gatade, Rahul Ranveer, Siddharth Lokhande, Gurunath Mote, Akshaya Kumar Sahoo
Summary: This study aimed to develop gluten-free brown rice pasta using unripe banana flour and defatted soy flour. The results showed that increasing substitution with unripe banana flour improved the texture and sensory attributes of the pasta. The nutritional value, including fiber and protein content, was also enhanced compared to wheat-based pasta.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Jianlou Mu, Yiwen Qi, Kexin Gong, Zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Yanlou Gen, Wei Lv, Charles S. Brennan
Summary: The substitution of wheat flour with quinoa flour can decrease the cooking time and iodine contrast index of noodles, increase the hardness of noodles, but has no effect on cooking loss. Substitution with quinoa whole flour decreases the protein digestibility and reducing sugar released during starch digestion. The sensory indicators of noodles are better when the substitution level of quinoa flour is <= 20%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ulliana Marques Sampaio, Marcos Fellipe da Silva, Rosana Goldbeck, Maria Teresa Pedrosa Silva Clerici
Summary: The effects of young bamboo culm flour (YBCF) from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates were evaluated. With increasing YBCF content, the extrudates showed increased hardness and water solubility index, as well as decreased color luminosity, expansion index, and pasting properties. In addition, all extrudate samples exhibited bifidogenic activity. Therefore, YBCF exhibits attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed Abdrabo Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Summary: The addition of acacia and cactus gums in cookie production influenced pasting, dough development, and extensibility, as well as the appearance and texture of the cookies. Higher levels of gums can improve cookie hardness and soluble fiber content without compromising their overall acceptability.
Article
Food Science & Technology
Eylem Odabas, Hulya Cakmak
Summary: The aim of this study was to produce gluten-free noodles by replacing starches with quinoa and yellow lentil flour and evaluate the effects on quality and texture. The protein content of the noodles significantly increased with the replacement, with 50% yellow lentil flour showing the highest protein content. The viscosity of the noodles varied among different flours, with corn starch having the highest. Cooking loss increased with the addition of quinoa and yellow lentil flour, but all noodles fell within acceptable limits. The hardness of the noodles increased and reached a maximum with 50% yellow lentil flour. Overall, using legumes for nutritional improvement in food products is a sustainable approach.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel
Summary: This study evaluates the impact of extrusion cooking conditions and microwave heating on third-generation snacks made from pea and lentil flours. Findings suggest that increasing temperature and moisture content during extrusion, combined with microwave heating, can enhance the physical and thermal properties of the snacks.
Article
Food Science & Technology
Lu Li, Xuejin Li, Dandan Li, Zhenyuan Liu, Yiming Yan, Lan Chen, Xihong Li
Summary: Partial substitution of potato flour for rice flour affects the cooking characteristics, textural properties, and in vitro starch digestibility of fresh extruded rice-shaped kernels. With increasing potato flour content, water absorption index increases, while water solubility index decreases. Hardness, elasticity, adhesion, and chewiness show varying trends.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chunyan Xu, Ying Wang, Daodong Pan, Changyu Zhou, Jun He, Jinxuan Cao
Summary: It was found that cooking at 85 and 95 degrees Celsius could improve the texture and flavor of braised sauce porcine skin, mainly due to collagen degradation and better flavor binding capacity. The higher cooking temperatures resulted in improved sensory acceptance and microstructure.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codina
Summary: This study analyzed the effects of different levels of germinated lentil flour (LGF) addition in wheat flour on dough rheological behavior, dough microstructure, and bread quality. The results showed that a higher level of LGF addition improved the flow deformability and microstructure of the dough, resulting in an improved quality of the bread. The breads with LGF addition had a darker color, firmer texture, and were well appreciated by consumers.
Article
Food Science & Technology
Rita Ru En Tay, Talia Agatha, Gweon Somang, Oni Yuliarti, Eunice Li Lin Tan
Summary: The physicochemical and sensorial properties of whey protein isolate (WPI) wheat-based crackers were evaluated. The results showed that the addition of an appropriate amount of WPI could improve the texture and overall acceptability of the crackers.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Plant Sciences
Da-Wei Huang, Yung-Jia Chan, Yuan-Chao Huang, Ya-Ju Chang, Jen-Chieh Tsai, Amanda Tresiliana Mulio, Zong-Ru Wu, Ya-Wen Hou, Wen-Chien Lu, Po-Hsien Li
Summary: The study evaluated wheat noodles incorporated with isomaltodextrin under different storage conditions and found that storage temperature is a critical factor affecting product stability and functionality, recommending low-temperature storage to preserve product quality.
Article
Neurosciences
Thales B. Alves, Leonardo T. Totola, Ana C. Takakura, Eduardo Colombari, Thiago S. Moreira
AUTONOMIC NEUROSCIENCE-BASIC & CLINICAL
(2016)
Article
Biochemistry & Molecular Biology
Y. Poorna Chandra Rao, D. Sugasini, B. R. Lokesh
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2016)
Article
Psychiatry
Marion Trousselard, Bertrand Lefebvre, Lionel Caillet, Yann Andruetan, Franck de Montleau, Josiane Denis, Frederic Canini
PSYCHIATRY RESEARCH
(2016)
Article
Food Science & Technology
Aminu Ishaka, Mustapha Umar Imam, Maznah Ismail, Rozi Mahmud, Zuki Zakaria Abu Bakar
JOURNAL OF FUNCTIONAL FOODS
(2016)
Article
Neurosciences
Murat Ilhan Atagun, Elif Muazzez Sikoglu, Caglar Soykan, Serdar Suleyman Can, Semra Ulusoy-Kaymak, Ali Caykoylu, Oktay Algin, Mary Louise Phillips, Dost Ongur, Constance Mary Moore
NEUROSCIENCE LETTERS
(2017)
Article
Food Science & Technology
N. Baris Tuncel, Nese Yilmaz
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2011)
Article
Chemistry, Applied
Lieve Lamberts, Iris J. Joye, Tim Belien, Jan A. Delcour
Article
Food Science & Technology
Hardeep Singh Gujral, Paras Sharma, Arvind Kumar, Baljeet Singh
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2012)
Article
Food Science & Technology
Anocha Suksomboon, Kullaya Limroongreungrat, Arpathsra Sangnark, Korntip Thititumjariya, Athapol Noomhorm
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2011)
Article
Engineering, Chemical
Naruebodee Srisang, Warunee Varanyanond, Somchart Soponronnarit, Somkiat Prachayawarakorn
JOURNAL OF FOOD ENGINEERING
(2011)
Article
Food Science & Technology
Mohammad Alamgir Hossain, Cha-Gyun Shin
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2013)
Article
Nutrition & Dietetics
Didier Chapelot
JOURNAL OF NUTRITION
(2011)
Review
Endocrinology & Metabolism
Chisayo Kozuka, Kouichi Yabiku, Chitoshi Takayama, Masayuki Matsushita, Michio Shimabukuro, Hiroaki Masuzaki
OBESITY RESEARCH & CLINICAL PRACTICE
(2013)
Article
Food Science & Technology
Muhammad Usman Akram, Remziye Yilmaz, Ayten Salantur, Umran Uygun
Summary: This study analyzed the lipophilic bioactive compounds in Turkish local wheat genotypes and found that local wheat varieties contain higher amounts of beneficial bioactive compounds, including unsaturated fatty acids, phytosterols, and steryl ferulates, making them a better choice over commercial varieties. The study provides valuable information regarding bioactive compounds in the lipids of local wheat varieties and insights into the selection of on-farm conserved wheat genotypes for future wheat breeding programmes.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Neurosciences
Masaaki Nishihara, Ko Takesue, Yoshitaka Hirooka
AUTONOMIC NEUROSCIENCE-BASIC & CLINICAL
(2017)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
