Effect of pre‐treatment on the functional properties of germinated whole grains: A review

2021 ◽  
Author(s):  
Ren Li ◽  
Zhi‐Jiang Li ◽  
Na‐Na Wu ◽  
Bin Tan
Keyword(s):  
Functional Properties ◽  
Whole Grains ◽  
Pre Treatment

Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying

2018 ◽  
Vol 12 (2) ◽  
pp. 1028-1037 ◽  
Author(s):  
Patchimaporn Udomkun ◽  
Dimitrios Argyropoulos ◽  
Marcus Nagle ◽  
Busarakorn Mahayothee ◽  
Alamu Emmanuel Oladeji ◽  
...  
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Pre Treatment

Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

2014 ◽  
Vol 124 ◽  
pp. 11-18 ◽  
Author(s):  
Sun Yanjun ◽  
Chen Jianhang ◽  
Zhang Shuwen ◽  
Li Hongjuan ◽  
Lu Jing ◽  
...  
Keyword(s):  
Functional Properties ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Power Ultrasound ◽  
Pre Treatment ◽  
Reconstituted Milk

scholarly journals THE EFFECT OF HIGH INTENSITY ULTRASOUND PRE-TREATMENT ON THE FUNCTIONAL PROPERTIES OF MICROWAVE-DRIED PEARS

2021 ◽  
Vol 51 (2) ◽  
pp. 133-137
Author(s):  
Gulcin Yildiz
Keyword(s):  
Functional Properties ◽  
High Intensity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Food Product ◽  
Microwave Drying ◽  
Total Phenolic ◽  
High Intensity Ultrasound ◽  
Fresh Sample ◽  
Pre Treatment

The objective of this study was to investigate the impacts of high intensity ultrasound (HIU) pre-treatment on the quality of microwave-dried pears. Functional properties including color and bioactive compounds (total phenolic content (TPC) and antioxidant capacity (ATC)) of microwave-dried pears at 2 power levels (100 and 200 W) with and without HIU-pretreatment were compared with the untreated pears. A Konica Minota CR-400 Chroma Meter was used to examine the color changes in microwave-dried pears. TPC was measured using the Folin-Ciocalteu reagent. The free radical scavenging activity of the extract was analyzed using 1,1-dipheyl-2-picylhydrazyl (DPPH). It was concluded that the TPC and ATC of microwave-dried pears treated with and without HIU pre-treatment under both power levels were decreased in comparison with untreated pears. The highest phenolic substances were observed in a HIU pre-treated (20 min) and dried at 200 W pear pieces. Similarly, the ATC of microwave-dried pears at 200 W with HIU pre-treatment were higher than those of the samples processed with microwave drying at 100 W for both HIU-treated and untreated samples. All colour parameters (L*, a*, b*)were shown a significant change depending on the drying powers and application of HIU pre-treatment. The closest color values to the fresh sample were found for the microwave-dried samples at 200 W with HIU pre-treatment during 20 min. In overall, microwave drying process was proven to be more effecient when combined with HIU-pretreatment to acquire a high-quality food product along with an enhanced bioactive components & color.

scholarly journals Exploitation of Old Wheat Properties for Prevention of Human Disease

2017 ◽  
Vol 12 (6) ◽  
pp. 1934578X1701200
Author(s):  
Emilio Jirillo ◽  
Tommaso Carone ◽  
Renato Toffanin
Keyword(s):  
Mediterranean Diet ◽  
Functional Properties ◽  
Human Disease ◽  
Triticum Turgidum ◽  
Whole Grains ◽  
Current Paper ◽  
Dietary Carbohydrates ◽  
Wheat Varieties ◽  
Potential Health ◽  
Important Place

Cereals occupy an important place in the Mediterranean diet pyramid and carbohydrates derived from whole grains seem to exert a beneficial role. In this context, some ancient wheat varieties such as khorasan wheat ( Triticum turgidum ssp. turanicum) may offer unique nutritional and functional properties to prevent human disease. The current paper reviews specific features of dietary carbohydrates focussing the attention on khorasan wheat and its major potential health benefits once regularly introduced in the diet.

The influence of the pre-treatment of apple cell wall samples on their functional properties

2001 ◽  
Vol 212 (6) ◽  
pp. 630-635 ◽  
Author(s):  
Silke Vetter ◽  
Herbert Kunzek ◽  
Bernhard Senge
Keyword(s):  
Cell Wall ◽  
Functional Properties ◽  
Pre Treatment

scholarly journals Marine Gelatine from Rest Raw Materials

2018 ◽  
Author(s):  
Ivan Milovanovic ◽  
Maria Hayes
Keyword(s):  
Functional Properties ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Film Forming ◽  
Pre Treatment ◽  
Polypeptide Chains ◽  
Physical And Chemical ◽  
By Products ◽  
And Chemical Properties

In recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products. Although fish derived gelatine is a viable alternative to mammalian sourced gelatine, there are some challenges related to the use of fish gelatine including odour, colour, gelling and film forming properties as well as consistency in gelatine amino acid composition. Chemicals used for pre-treatment, as well as extraction conditions such as temperature and time, can influence the length of polypeptide chains that result and the functional properties of the gelatine. Compared to mammalian sources, gelatines derived from fish show notable differences in physical and chemical properties, and great care should be paid to optimization of the production process in order to obtain a product with the best properties for intended applications. The focus of this review is to explore the feasibility of producing gelatine sourced from marine processing by-products using different pre-treatment and extraction strategies with the aim of improving the techno-functional properties of the final product and improving the clean-label status of gelatines. The bioactivities of gelatine hydrolysates are also discussed.

scholarly journals High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3344 ◽  
Author(s):  
Yue Cha ◽  
Fan Wu ◽  
Henan Zou ◽  
Xiaojie Shi ◽  
Yidi Zhao ◽  
...  
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Zeta Potential ◽  
Functional Properties ◽  
Potential Surface ◽  
Activity Index ◽  
Surface Hydrophobicity ◽  
High Pressure Homogenization ◽  
Emulsifying Activity ◽  
Pre Treatment

The effects of HPH (high-pressure homogenization) pre-treatment on the functional properties of OPIH (oyster protein isolates hydrolysates) were studied. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, solubility, particle size distribution, zeta potential, surface hydrophobicity, emulsifying activity index and microstructure of emulsions were analyzed. Results indicated that HPH pre-treatment increased the accessibility of OPI to trypsin hydrolysis, resulting in decease in particle size, increase in solubility, absolute zeta potential, surface hydrophobicity and emulsifying activity index. In addition, HPH pre-treated OPIH emulsions became more uniform and the particle size of droplets decreased. These results revealed that HPH pre-treatment has the potential to modify the functional properties of OPIH.

scholarly journals Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice

2018 ◽  
Author(s):  
Smita Doddamani ◽  
Nirmala B. Yenagi
Keyword(s):  
Functional Properties ◽  
Cooking Quality ◽  
Foxtail Millet ◽  
Cooking Time ◽  
Organoleptic Evaluation ◽  
Visual Appearance ◽  
Organoleptic Quality ◽  
Cooked Rice ◽  
Pre Treatment

The present study was conducted to know the effect of pre-treatment on the cooking quality, functional properties, visual appearance and organoleptic quality in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, drying and roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatments decreased cooking time (11.66 to 5.33 min) and per cent solubility (6.72 to 2.08 %). Pre-treatment increased cooked weight (28.66 to 37.33 g), cooked volume (23.66 to 32.33 ml) and swelling power (5.60 to 6.77 g/g). Pre-treatments decreased the visual appearance of grains. Cooked rice of pre-treated grains affected appearance, colour and texture in organoleptic evaluation. Each above mentioned quality characters was ranked and scores were given. As cooked dried and roasted grains got high total score than other pre-treatments, it can be used as ready to eat convenient rice.

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