High pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …

Previously proso-millet, considered an underutilized cereal, has drawn considerable
attention due to health benefits like good nutritional profile, low glycemic index, and gluten …

Starch in native form has limited application due to functional and physicochemical
characteristics. To overcome these limitations, starch can be modified by non-thermal …

Background Commercially available convenience rice such as retorted, quick cooking or
frozen rice suffers from sensory deficiencies compared to home cooked rice. The …

Resistant starch (RS) plays a key role in providing metabolic and colonic health benefits. In
particular, RS type III (RS3) is of great interest because of its thermal stability and its …

Novel non-thermal food processing technologies aim to provide safe, high quality foods with
desirable nutritional, physico-chemical and sensorical properties. More recently with the use …

Various strategies have been employed to enhance starch property, including thermal
processing, chemical modification. The application of high hydrostatic pressure (HHP) may …

Food chemistry, unlike other branches of chemistry which focus on a particular class of
compounds, is a very broad field that encompasses many different aspects. Food chemistry …

The effects of different high pressure steam (HPS) levels (0.05, 0.10 and 0.18 MPa) on the
color, textural, and the flavor profiles of cooked rice were investigated. Pressure cooking rice …

Abstract Red adzuki bean suspensions (20%, w/w) were subjected to high hydrostatic
pressure (HHP) processing at 0.1, 150, 300, 450 and 600 MPa for 15 min, and the effects of …