Superheated steam processing improved the qualities of oats flour and noodles

2018 ◽  
Vol 83 ◽  
pp. 96-100 ◽  
Author(s):  
Nachuan Zhang ◽  
Yuqi Gao ◽  
Litao Tong ◽  
Zaigui Li
Keyword(s):  
Superheated Steam ◽  
Steam Processing

Superheated steam processing of oat groats

LWT ◽  
2010 ◽  
Vol 43 (4) ◽  
pp. 690-694 ◽  
Author(s):  
D.S. Head ◽  
S. Cenkowski ◽  
S. Arntfield ◽  
K. Henderson
Keyword(s):  
Superheated Steam ◽  
Steam Processing

Improvement in nutritional attributes of rice using superheated steam processing

2016 ◽  
Vol 24 ◽  
pp. 338-350 ◽  
Author(s):  
Jianyong Wu ◽  
David Julian McClements ◽  
Jun Chen ◽  
Xiuting Hu ◽  
Chengmei Liu
Keyword(s):  
Superheated Steam ◽  
Steam Processing

Troubleshooting of A Newly Design Low Pressure Superheated Steam Processing Unit

2010 ◽  
Author(s):  
Hin Yat Tang ◽  
Stephanie Au ◽  
Stefan Cenkowski
Keyword(s):  
Superheated Steam ◽  
Low Pressure ◽  
Processing Unit ◽  
Steam Processing

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

2020 ◽  
Author(s):  
Lijuan Wang ◽  
Libo Wang ◽  
Ju Qiu ◽  
Zaigui Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipase Activity ◽  
Superheated Steam ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Common Buckwheat ◽  
Lipid Nutrition ◽  
Before And After ◽  
Steam Processing

Abstract Background: Buckwheat deteriorates easily during storage, resulting loss of nutrients, rancidity flavor and poor consumer acceptability. Superheated steam (SS) was used to inactivate lipase of common buckwheat grains in this study, in order to retard lipid hydrolytic rancidity and maintain lipid nutrition of common buckwheat.Methods: Buckwheat grains were treated with SS at 110-200°C, for 0-7 min and SS treatment parameters were optimized by moisture content and lipase activity. The changes in free fatty acid (FFA) and lipase activity of SS-treated and untreated buckwheat during 12 weeks storage at 4°C, 25°C and 50°C were determined. Meanwhile, the effects of SS treatment on fatty acid compositions and lipidomics profile of buckwheat before and after storage were also evaluated. Moreover, the associations of hydrolytic rancidity with lipase activity and lipidomics profile were analyzed.Results: SS processing at 170 °C for 5 min was proved to be an effective method for buckwheat stabilization. Better stabilities based on lower FFA accumulation and lipase activity were observed in SS-treated buckwheat samples during storage. Meanwhile, SS could suppress oxidation of unsaturated fatty acids (UFA) in buckwheat, significantly retard the increase of saturated fatty acids (SFA) and the decrease of polyunsaturated fatty acids (PUFA) during storage. Moreover, the lipidomics profile results indicated that SS processing could retard the increased hydrolysis and oxidation of sulfoquinovosyl diacylglycerol (SQDG), phosphatidylethanolamine (PE), phosphatidylserine (PS) and lysophosphatidic acid (LPA) during storage.Conclusion: Thus, SS processing could effectively inactivate lipase, suppress UFA oxidation, change glycerolipids (GLs) and glycerophospholipids (GPs) subclass metabolism, and consequently retard hydrolytic rancidity and lipid nutrition loss of buckwheat during storage. This work was first time to demonstrate the application of SS processing for the effective quality control of buckwheat during storage.

Improvement in storage stability of lightly milled rice using superheated steam processing

2016 ◽  
Vol 71 ◽  
pp. 130-137 ◽  
Author(s):  
Jianyong Wu ◽  
David Julian McClements ◽  
Jun Chen ◽  
Wei Liu ◽  
Shunjing Luo ◽  
...  
Keyword(s):  
Superheated Steam ◽  
Storage Stability ◽  
Milled Rice ◽  
Steam Processing

Recent Developments in Superheated Steam Processing of Foods—A Review

2014 ◽  
Vol 56 (13) ◽  
pp. 2191-2208 ◽  
Author(s):  
Anto Alfy ◽  
B. V. Kiran ◽  
G. C. Jeevitha ◽  
H. Umesh Hebbar
Keyword(s):  
Superheated Steam ◽  
Recent Developments ◽  
Steam Processing

Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat

LWT ◽  
2021 ◽  
Vol 145 ◽  
pp. 111375
Author(s):  
Lijuan Wang ◽  
Libo Wang ◽  
Aili Wang ◽  
Ju Qiu ◽  
Zaigui Li
Keyword(s):  
Superheated Steam ◽  
Common Buckwheat ◽  
Inhibiting Effect ◽  
Milling Characteristics ◽  
Steam Processing
Sign in / Sign up

Export Citation Format

Share Document