Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment

2021 ◽  
Vol 41 ◽  
pp. 101013
Author(s):  
Ah-Na Kim ◽  
M. Shafiur Rahman ◽  
Kyo-Yeon Lee ◽  
Sung-Gil Choi
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Superheated Steam ◽  
Steam Pretreatment ◽  
Rice Flours

scholarly journals Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

2019 ◽  
Vol 56 (12) ◽  
pp. 5184-5193 ◽  
Author(s):  
Nédio Jair Wurlitzer ◽  
Ana Paula Dionísio ◽  
Janice Ribeiro Lima ◽  
Deborah dos Santos Garruti ◽  
Idila Maria da Silva Araújo ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Storage Time ◽  
Fruit Juice ◽  
Tropical Fruit ◽  
And Storage

scholarly journals Optimisation of functional properties in lead-free BiFeO3–BaTiO3 ceramics through La3+ substitution strategy

2018 ◽  
Vol 6 (13) ◽  
pp. 5378-5397 ◽  
Author(s):  
Ilkan Calisir ◽  
Abdulkarim. A. Amirov ◽  
Annette K. Kleppe ◽  
David A. Hall
Keyword(s):  
Solid Solution ◽  
Thermal Treatment ◽  
Functional Properties ◽  
Lead Free ◽  
Chemical Homogeneity ◽  
La Substitution

The structure and key functional properties of a promising lead-free solid solution, BiFeO3–BaTiO3, have been optimised by controlling chemical homogeneity via La-substitution strategies and thermal treatment.

Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties

2017 ◽  
Vol 64 ◽  
pp. 22-30 ◽  
Author(s):  
Bo Wang ◽  
Yakindra Prasad Timilsena ◽  
Ewan Blanch ◽  
Benu Adhikari
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
In Vitro Digestion ◽  
Bovine Lactoferrin

scholarly journals Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours

2018 ◽  
Vol 56 (1) ◽  
pp. 273-280 ◽  
Author(s):  
Indrakumar Sapna ◽  
Moirangthem Kamaljit ◽  
Ramakrishna Priya ◽  
Padmanabhan Appukuttan Jayadeep
Keyword(s):  
Thermal Treatment ◽  
Antioxidant Activities ◽  
Pigmented Rice ◽  
Phenolic Components ◽  
Rice Flours ◽  
Induced Changes

Microhotplates based on Pt and Pt-Rh films: The impact of composition, structure, and thermal treatment on functional properties

2021 ◽  
Vol 317 ◽  
pp. 112457
Author(s):  
I.A. Kalinin ◽  
I.V. Roslyakov ◽  
D.M. Tsymbarenko ◽  
D.A. Bograchev ◽  
V.V. Krivetskiy ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Composition Structure ◽  
The Impact

Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear (Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed

2019 ◽  
Vol 15 (1-2) ◽  
Author(s):  
Hao Lv ◽  
Jiwei Ma ◽  
Weiqiao Lv ◽  
Huangzhen Lv ◽  
Dan Zhao ◽  
...  
Keyword(s):  
Fluidized Bed ◽  
Superheated Steam ◽  
Microwave Drying ◽  
Steam Pretreatment ◽  
Water Molecules ◽  
Drying Time ◽  
Color Changes ◽  
Drying Efficiency ◽  
Drying Quality

AbstractIn order to improve the uniformity of microwave absorption and obtain good drying quality, a vibratory fluidized bed was used during the microwave drying of balsam pear slices. The temperature distribution of the materials during drying is discussed. The water state and drying quality of the balsam pear slices with blanching, ultrasonic, and superheated steam pretreatment were measured using low-field nuclear magnetic resonance and scanning electron microscopy. As a result, the drying uniformity of balsam pear slices was improved, and the drying temperature decreased more than 10 °C using the microwave vibratory fluidized bed. By using an ultrasonic pretreatment step, the activity of the water molecules was improved, and the drying time was reduced by 10 min, but the product was discolored during drying. Blanching and superheated steam pretreatment did not improve the activity of water molecules, but the product color changes were minimal and drying time was reduced by 20 min. The microstructure of dehydrated balsam pear slices was destructed seriously caused by this heat–moist pretreatment. Therefore, a variety of pretreatments should be integrated for the comprehensive control of the processing characteristics, such as enzyme deactivation and improving water activity, to further improve the drying efficiency and quality of balsam pear slices.

Factor analysis of the functional properties of rice flours from mutant genotypes

2011 ◽  
Vol 126 (3) ◽  
pp. 1108-1114 ◽  
Author(s):  
Jheng-Hua Lin ◽  
Harinder Singh ◽  
Yi-Ting Chang ◽  
Yung-Ho Chang
Keyword(s):  
Factor Analysis ◽  
Functional Properties ◽  
Rice Flours

scholarly journals Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

2014 ◽  
Vol 17 (1) ◽  
pp. 8-18 ◽  
Author(s):  
Daniela Mariel Suarez ◽  
Emilio Manca ◽  
Marcos Crupkin ◽  
Maria Elida Paredi
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Profile Analysis ◽  
Muscle Protein ◽  
Activity Index ◽  
Gel Strength ◽  
Myofibrillar Proteins ◽  
Gelling Properties ◽  
Water Holding

The aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate the influence of the addition of myofibrilar proteins from the squid mantle on the physicochemical and functional properties of those of the weakfish. After extraction, purification and characterization of the MF and AM of both species, emulsions of each protein fraction from each muscle were formulated. Mixtures of the MF or AM of both species were also analyzed. The emulsifying properties were monitoring using the Emulsifying Activity Index (EAI) and Emulsion Stability (ES). In addition, gel pastes were formulated from the squid mantle, weakfish muscle and the mixture of both species, and the following functional properties of the gels assessed: water holding capacity, colour, textural profile analysis (TPA) (hardness, elasticity, cohesiveness, gumminess) and gel strength. The EAI values of emulsions formulated with the MF of the mantle were significantly (p<0.05) higher than those formulated from those of weakfish. The incorporation of squid MF in the mixture increased the EAI values. Conversely, the highest ES values were obtained with weakfish MF, and the incorporation of MF weakfish in the mixture increased the ES values. Similar EAI and ES behaviours were observed for the AM of the corresponding species. Irrespective of the thermal treatment, the gel strength of the gelled paste of squid muscle was significantly (p<0.05) lower than that of weakfish muscle and of those obtained with the different mixtures. The behaviours of the expressible moisture (EM) from the gelled pastes were similar to those of gel strength. Irrespective of the thermal treatment, the pastes formulated with a high weakfish: mantle ratio showed less water loss. The gelled pastes of squid mantle showed the highest values for whiteness (WI) and the incorporation of squid muscle protein improved the WI of the mixtures.

Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

10.5219/1321 ◽  
2020 ◽  
Vol 14 ◽  
pp. 170-177
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Lucia Minarovičová ◽  
Zlatica Kohajdová
Keyword(s):  
Thermal Treatment ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Wheat Bran ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Hot Air ◽  
Air Heating ◽  
Physico Chemical

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).

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