Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems
Q Wang, L Li, X Zheng - Food Chemistry, 2021 - Elsevier
Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …
A review of the hydrothermal treatments impact on starch based systems properties
M Iuga, S Mironeasa - Critical Reviews in Food Science and …, 2020 - Taylor & Francis
The physicochemical properties of starch can be modified by hydrothermal treatments,
inducing changes of dough and final product properties. The effect of these treatments …
inducing changes of dough and final product properties. The effect of these treatments …
The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour
Purple yam flour was successfully modified by heat moisture treatment (HMT) in three cycles
using an oven (OHMT) and autoclave (AHMT)(100° C and 120° C; moisture level: 15 …
using an oven (OHMT) and autoclave (AHMT)(100° C and 120° C; moisture level: 15 …
Quality, nutritional properties, and glycemic index of colored whole wheat breads
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat …
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat …
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour
P Ye, B Cui, C Mao, K Wang, Y Xie, Y Sun, X Chen… - Food Chemistry, 2024 - Elsevier
Yam flour was modified by radio frequency explosion puffing at different moisture content,
puffing temperature, and puffing pressure difference. After puffing, the protein content and …
puffing temperature, and puffing pressure difference. After puffing, the protein content and …
Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks
A Lazaridou, A Marinopoulou, CG Biliaderis - Food Hydrocolloids, 2019 - Elsevier
Barley rusks are traditional baked products of the Cretan-Mediterranean diet, a naturally β-
glucan-containing food item. The impact of flour particle size and autoclaving on dough …
glucan-containing food item. The impact of flour particle size and autoclaving on dough …
The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
S Li, L Zhang, Q Sheng, P Li, W Zhao, A Zhang, J Liu - Food Chemistry, 2024 - Elsevier
The effects of heat moisture treatment (HMT) times on the physicochemical properties of
three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values …
three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values …
Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour
M Chuwech, N Rakariyatham, J Tinoi… - Processes, 2023 - mdpi.com
Purple rice flour was modified using heat–moisture treatment (HMT) in three cycles using an
oven (OHMT) and autoclave (AHMT) at temperatures of 100° C and 120° C, and with …
oven (OHMT) and autoclave (AHMT) at temperatures of 100° C and 120° C, and with …
Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design
S Baugreet, JP Kerry, A Brodkorb, C Gomez, M Auty… - Meat Science, 2018 - Elsevier
With the goal of optimising a protein-enriched restructured beef steak targeted at the
nutritional and chemosensory requirements of older adults, technological performance of …
nutritional and chemosensory requirements of older adults, technological performance of …
Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread
I Carballo Pérez, TH Mu, M Zhang… - International Journal of …, 2018 - academic.oup.com
The effect of high hydrostatic pressure (HHP, 100–400 MPa) for 20 min at 25° C to sweet
potato flour (SPF) on dough properties and characteristics of sweet potato-wheat bread was …
potato flour (SPF) on dough properties and characteristics of sweet potato-wheat bread was …