Volume 58, Issue 9, September 2023
Review article
The effects of gamma irradiation treatment on starch structure and properties: a review
The effects of gamma irradiation treatment on starch structure and properties.
Original Article
Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice-fermented milk beverages
Starter and glutinous rice-fermented milk.
Phytochemical characterisation and antioxidant capacities of pomegranate peel
Polyphenolic extraction and characterisation of pomegranate peel by advanced techniques.
Effect of extrusion processing and simulated human digestion on the allergenicity of bambara groundnut protein
The effect of extrusion on bambara groundnut proteins.
Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour
Enrichment of a sourdough bread with zinc and selenium through the use of Biofortified Whole Wheat Flour (BWWF).
Preparation of PET-EG-β-CD mat for the preservation of chilled pork
The PET-EG-β-CD mat based on natural antimicrobial substances was successfully prepared by simple dipping method. The PET-EG-β-CD mat could achieve long-term antimicrobial activity by embedding EG into β-CD. PET-EG-β-CD mat prolonged the shelf life of chilled pork by more than 50%.
Effects of pre-ultrasonication on small molecular metabolites and flavour compounds in chicken broth
Effects of pre-ultrasonication on the quality characteristics of chicken broth.
Comprehensive analysis of the relationship between peptide profiles and microbial diversity in the Chinese Jiang-Flavour Daqu
ESEM images of wheat powder and JFDQ (A) and of the cultured microbes from JFDQ (B). A1–A4 represented wheat powder, WDQ, YDQ and BDQ, respectively; B1–B3 represented the microbes observed in WDQ, YDQ and BDQ, respectively.
Implications of wheat farming in Cd(II) and Pb(II) contaminated red eutrophic Oxisol: an experimental pilot investigation
The observed levels of Cd on grains would result in flour and its derivatives being unfit for commercialization in Brazil due to exceeding ANVISA's limit of 1 mg kg-1 of Cd; while consuming 32 bread rolls derived from wheat grown in contaminated soil with 3 mg kg-1 of Cd within a month would exceed the World Health Organization's Provisional Tolerable Monthly Intake for an adult man weighing 70 kg.
W/O Pickering emulsion catalytic system stabilised by acetylated arachin/chitosan nanoparticles as an efficient platform for the preparation of diacylglycerol-rich soybean oil
The process of preparation of AAPs/CS-Lipase and PEC stabilised by AAPs/CS-Lipase.
Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals
Stages of the rice oil elaboration process and recovery of phytochemicals.
Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production
Effects of enzymatic extrusion on the physicochemical properties of oat flour and the quality of oat milk.
Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil
This image illustrates the effect of Cassia essential oil (CEO) on water vapour permeability, morphology, transparency, thickness, mechanical strength, moisture content, and solubility of pectin/sodium alginate based edible films for food packaging application.
A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase
The addition of TGase for pre-crosslinking and subsequent addition of MgCl2 to soymilk can influence the physicochemical properties and protein digestibility of tofu.
Using mid-infrared spectroscopy combined with chemometrics to determine digested starch and maltose concentration during in-vitro digestion of starches
Infrared spectroscopy and chemometrics to monitor in-vitro digestion of starches.
Carbodiimide-mediated grafting of caffeic acid on chitosan to improve its physicochemical and biological properties: used for Pompano (Trachinotus ovatus) preservation
Modification of chitosan and its application on Pompano.
Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars
Fermented leaf smoothies of orange-fleshed, cream-fleshed and purple-fleshed improved the phytochemmicals and antioxidant activity.
Effects of different pH, temperature, and pressurisation time on the stability of chlorophylls treated with Zn2+ and high hydrostatic pressure
The effect of pressurization time on the 3D fluorescence contour spectra of Zn-chlorophyll.
Ethanol/salt aqueous two-phase systems (ATPS) for enrichment and identification of bioactive constituents escaping during pectin extraction
Schematic diagram of the process flow of two-phase systems (ATPS)
Fermentative extraction of phenolic compounds from unripe areca nuts by solid-state fermentation using newly isolated Rhizopus orizae MW538932
Fermentative extraction of phenolic compunds from unripe areca nuts.
Isolation and characterisation of cellulose nanocrystals from kudzu (Pueraria montana var. lobata): a sustainable packaging material
An overview of the extraction of cellulsoe nanocrystals from Kudzu.
Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer
Colour characterisation of polymeric phenolic materials in Pinot noir wines.
Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate-all-that-apply (RATA) questions
Potato flour content determination of potato–wheat flour mixture based on hyperspectral imaging
Hyperspectral image flow chart for prediction of potato flour content.
Exploring differences in Korean consumers' perceptions of plant-based jerky at different test locations: a comparison of the central location test, drive-thru test, and home-use test
Comparison of central location test, drive-thru test and home-used test for overall liking and sensory profiling of plant-based jerky.
The effect of sealing process on the textural and sensory properties and protein profile of cooked meat
The effect of sealing process on the textural and sensory properties and protein profile of cooked meat
Nutritional features of flour blends composed of durum wheat and lupin
The nutritional characteristics of durum wheat re-milled semolina improve by adding lupin flour (Lupinus albus L.) or lupin protein concentrate (Lupinus angustifolius L.). Significant increases, compared to re-milled semolina, were observed in protein content, lysine score, macro- and microelements. Durum wheat and lupin flour blends are suitable for the formulation of biofortified and functional foods.
Effects of high-pressure processing on techno-functional properties of tamarind (Tamarindus indica L.) kernel powder
TKP has been treated with high-pressure processing (HPP) at different levels of pressure and time. Techno-functional properties were analysed. The information from this study indicated that HPP is a promising technique for modifying the techno-functional properties of TKP.
Hyperoside improves the textural and rheological properties of threadfin bream surimi gel
Hyperoside improves the textural and rheological properties of threadfin bream surimi gel.
Effect of rice flour to corn grits ratio and rice bran oil addition on starch digestibility profiles and properties of extruded multigrain puffed snacks
Effect of rice flour to corn grits ratio and rice bran oil on starch digestibility and properties of multigrain puffed snacks.
Understanding starch digestibility of rice: a study in white rice
In vitro starch digestion of 10 raw Thai white rice revealed monophasic starch digestograms in the samples, as analysed by objective logarithm of slope, the Sopade Objective Procedure.
Special Section on Influence of cellular structure and non-starch components on the functional properties of starch in plant-derived foods
Editorial
Influence of cellular structure, and non-starch components, on the functional properties of starch in plant-derived foods: Editorial
Original Article
Effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes
The interaction of starch and palmitic acid, glyceryl monopalmitate, L-ascorbyl palmitate was studied to clarify the effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes.
Preparation, characterisation and in vitro digestibility of potato starch-fatty acid complexes
In this study, the starch-fatty acid complexes were prepared from potato starch and fatty acids with various carbon chain length and unsaturation by hydrothermal treatment, alcohothermal treatment or ultrasound treatment, and their physicochemical properties and digestibility were interpreted.
Partial hydrolysis of waxy rice starch by maltogenic α-amylase to regulate its structures, rheological properties and digestibility
The structures, physicochemical properties, and digestibility of waxy rice starch modified by maltogenic α–amylase.
Effects of NaCl and sucrose on the structure and thermal properties of microcrystalline starch-glycerol monostearate complex
Thermal transitions and microstructure of starch-apple pomace-based systems
Autoclaving and ultrasonication for reducing digestible starch in cassava pulp: modification of cell wall composition, sorption properties, and resistant starch content
Modification of cassava pulp by autoclaving and ultrasonication
