Results 51 to 60 of about 90,989 (265)

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation

International Journal of Food Properties, 2020
The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties.
Muvhuso Mutshinyani, Mpho Edward Mashau, Afam Israel Obiefuna Jideani   +2 more
doaj   +1 more source

Monoclonal Antibodies; Detection Tools for Wheat Alpha‐Amylase Proteins

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Expression of alpha‐amylase proteins during germination or other physiological events may lower grain soundness and have a negative impact on end‐use quality. The objective of the current study was to validate two new monoclonal peptide antibodies for wheat alpha‐amylases and describe alpha‐amylase expression in ...
John H. Kelly, Dru Mattei, Andrew G. McCubbin, Camille M. Steber, Michael O. Pumphrey, Amber L. Hauvermale   +5 more
wiley   +1 more source

Effects of Powder Vibration and Time Consolidation on Soft and Hard Wheat Flour Properties

KONA Powder and Particle Journal, 2020
Consistency and reliable flow are of great concern during the handling and processing of flour. In this study, wheat flour was consolidated by normal stress and vibration, and rheological factors including bulk solid compressibility, Warren-Spring ...
Yumeng Zhao, Poonam Phalswal, Abhishek Shetty, R.P. Kingsly Ambrose   +3 more
doaj   +1 more source

Quantitative Standardization of Parboiled Rice Color for Industrial Appraisal

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling improves rice milling performance but often imparts undesirable color changes affecting consumer acceptance and market grading. This study evaluated quantitative approaches for objectively classifying parboiled rice color and predicting degree of milling across eight modern rice cultivars as instrument ...
Evans Ameyaw Owusu, Griffiths Atungulu
wiley   +1 more source

Mild Hydrothermal Stabilization: An Innovative Technology for Improving Whole‐Grain Rice Quality in West Africa and Elsewhere

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by short‐duration atmospheric‐pressure steaming, applied to two West African ...
Sali A. Ndindeng, Erasmus N. Tang, Johnes N. David, Walter R. L. De Man, David Kamau, John R. N. Taylor   +5 more
wiley   +1 more source

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Foods, 2020
The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and ...
Daniel Rico, Elena Peñas, María del Carmen García, Cristina Martínez-Villaluenga, Dilip K. Rai, Rares I. Birsan, Juana Frias, Ana B. Martín-Diana   +7 more
doaj   +1 more source

Single‐Screw Extrusion of Copra Meal and Distillers Dried Grains With Solubles at Varying Screw Speed and Moisture Content for Aquaculture Feed Applications

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Copra meal is a byproduct of the coconut oil extraction process and provides an inexpensive source of energy for livestock diets. Single‐screw extrusion was conducted to investigate the effects of varying proportions of copra meal and distillers dried grains with solubles (DDGS) and the corresponding processing ...
Jan Kathleen M. Punzalan, Kurt A. Rosentrater   +1 more
wiley   +1 more source

Decolorization of Sugar Juice Using Two-stage Air Floatation Based on in Situ Formed Magnesium Hydroxide

Shipin gongye ke-ji
This study investigated re-dissolved red granulated sugar juice and evaluated the feasibility of achieving efficient decolorization using a two-stage flotation process based on in situ formed magnesium hydroxide.
Hao CHENG, Tingfan TANG, Qiubai MENG, Lijun LI   +3 more
doaj   +1 more source

Optimizing Instant Rice Quality of Milled and Brown Rice Through Cultivar‐Selection

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Instant rice products are increasingly favored for convenience; however, achieving consistent quality, particularly rehydration performance and texture, remains a challenge. Rice cultivars differ in physicochemical properties that influence processing behavior and final product quality, yet systematic screening ...
Faith Ouma, Kaushik Luthra, Griffiths Atungulu   +2 more
wiley   +1 more source