Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus developing non-healthy compounds …

Rice, has long been an inseparable part of the human diet all over the world. As one of the
most rapidly growing crops, rice has played a key role in securing the food chain of low …

Milk is one of the most familiar words to individuals of all age groups whose essential
requirement ranges from neonates to senior citizens. It has become an unforgettable part of …

The quality characteristics of rice-based products depend on the properties of their starch
component. Maltogenic α-amylase (MA) is extensively used as an anti-staling agent in …

Highland barley (HB) has become popular due to nutritional benefits, and thermal treatment
could broaden its application. In this study, superheated steam (SS) as a novel commercially …

Sagittaria sagittifolia L. is a well-known plant, belongs to the Alismataceae family. Sonication
can improve the functional properties of starch; hence, the aim of this study was to develop …

The capacity of microwave (MW)-assisted dry-heat and heat-moisture treatments to modify
techno-functional properties and gel viscoelasticity of rice flour was studied. Flour samples …

Acoustic cavitation has been shown to cause physical damage and partial starch
depolymerization in ultrasound-treated flours. However, the promising effects of this …

Background There is a significant worldwide demand for the efficient development and
utilization of high-quality plant proteins in the fields of food and feed. Rice protein (RP) is a …

This study reports the development of non-dairy functional beverage emulsion employing
ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using …