Food Chemistry, Journal Year: 2024, Volume and Issue: 470, P. 142670 - 142670
Published: Dec. 28, 2024
Language: Английский
Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 156, P. 110322 - 110322
Published: June 14, 2024
Language: Английский
Citations
26
Journal of the Science of Food and Agriculture, Journal Year: 2025, Volume and Issue: unknown
Published: March 15, 2025
Abstract BACKGROUND The study investigates how varying germination times affect the nutritional, thermal, and pasting properties of red rice. Germination was conducted over 32 h, with aliquots collected every 2 h starting from 18 for property evaluation. RESULTS At all evaluated times, rice samples exhibited low to intermediate amylose levels, while resistant starch content remained relatively constant (approximately 15–20%). Structural changes in were observed: peak viscosity decreased, maximum gelatinization granules occurred at 76 °C, spectroscopic bands characteristic this polysaccharide detected 3400 cm −1 (OH stretching) within 1150–1000 range (COH COC stretching). Protein fiber unchanged throughout process, whereas carbohydrate varied by 10 g kg . digestibility increased after 26 continued rise until end germination, decreased particularly between 24 h. CONCLUSION thermal grains unchanged, as did digestibility, suggesting potential application flour gluten‐free bakery products. © 2025 Society Chemical Industry.
Language: Английский
Citations
1
Food Chemistry, Journal Year: 2024, Volume and Issue: 461, P. 140825 - 140825
Published: Aug. 10, 2024
Language: Английский
Citations
5
Plant Foods for Human Nutrition, Journal Year: 2025, Volume and Issue: 80(1)
Published: Jan. 28, 2025
Language: Английский
Citations
0
Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown
Published: Feb. 5, 2025
Language: Английский
Citations
0
Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown
Published: Feb. 27, 2025
Language: Английский
Citations
0
Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(3)
Published: March 1, 2025
This study investigates the combined effects of l-asparaginase pretreatment enzyme (10,000 ASNU/L) with three different frying techniques: deep, microwave, and air on acrylamide (AA) formation in French fries. Acrylamide content was analyzed using ultra-high performance liquid chromatography coupled a Diode Array Detector The reveals that air-fried potatoes contained highest AA among methods without (963.83 µg/kg). In contrast, microwave-fried had lowest (785.31 enzymatic significantly reduced levels particularly potatoes, which recorded 482.28 µg/kg 475.60 after 20 30 min treatment, respectively. These are below reference threshold 500 as defined by Regulation (EU) 2158/2017. demonstrates combining treatment microwave can effectively mitigate fries providing healthier alternative to conventional methods. PRACTICAL APPLICATION: highlights possibility developing safer fried potato products through use frying, reducing regulatory limits effectively. strategy allows optimization processes, preserving sensory quality food improving its safety. Furthermore, proposed approach be applied at both industrial, offering innovative solutions for preparation. Companies adopt these techniques benefit from compliance increase consumer confidence.
Language: Английский
Citations
0
Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 104024 - 104024
Published: April 1, 2025
Language: Английский
Citations
0
Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown
Published: June 15, 2024
Abstract This overview summarizes the latest research progress on aroma absorption mechanism and fixation pathway of jasmine green tea, discusses in depth release flowers, as well components tea process scenting, to provide a theoretical basis for improvement quality innovation processing technology. It was found that is mainly associated with both physical chemical adsorption, involves phenylpropanoid/benzoin biosynthetic pathway, β‐glycosidase enzymes interpreting putative glycosidic groups, heat shock proteins (HSPs) molecular chaperones prevent stress damage postharvest flowers due high temperatures promote components, so forth. The preparation aroma‐protein nano‐complexes, microcapsules, spraying polymeric substances – β‐cyclodextrin are three examples aroma‐fixing pathways. also problems future development trends current proposes method loading benzyl acetate, main component jasmine, through konjac glucomannan (KGM)‐based gel solve problem volatile difficult‐to‐fix aroma, which provides reference sustainable industry. © 2024 Society Chemical Industry.
Language: Английский
Citations
3
Legume Science, Journal Year: 2024, Volume and Issue: 6(2)
Published: May 29, 2024
ABSTRACT Moth bean ( Vigna aconitifolia ) is considered an underutilized legume but has drawn considerable attention to researchers in recent years owing its good nutritional value, lower glycemic index, and numerous health benefits. Despite the dietary importance of mung as well starch, starch extraction processes from moth seeds remain inadequately understood. This review discusses developments extractability, physico‐chemical structural characteristics, different food non‐food application utilize potential source. The properties depend mainly on composition (amylose amylopectin) branched chains distribution. (MBS) exhibited around 15% amylose content a typical C‐type crystalline structure with granules diverse sizes shapes. Different studies positive correlation among characteristics MBS including pasting profile, thermal properties, cooking quality. modification been done using some chemical treatments for functionality improvement. possesses techno‐functional that can be exploited product development applications. Owing promising by native modified MBS, these explored valuable functional ingredients various products. Finally, outlook utilization future given.
Language: Английский
Citations
2