A5041640656- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microbial Inactivation Methods
- Magnetic and Electromagnetic Effects
- biodegradable polymer synthesis and properties
- Meat and Animal Product Quality
- Biofuel production and bioconversion
- Celiac Disease Research and Management
- Phytochemicals and Antioxidant Activities
- Antioxidant Activity and Oxidative Stress
- Adsorption and biosorption for pollutant removal
- Seed and Plant Biochemistry
- Phytase and its Applications
- Polysaccharides and Plant Cell Walls
- Food Quality and Safety Studies
- Heavy Metal Exposure and Toxicity
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Agricultural Engineering and Mechanization
- Fermentation and Sensory Analysis
- Arsenic contamination and mitigation
- Spectroscopy and Chemometric Analyses
- Nanomaterials for catalytic reactions
Shenyang University of Technology
2025
Henan University of Technology
2013-2024
Hubei University of Technology
2024
Nanjing University of Finance and Economics
2023
Jiangsu University of Science and Technology
2021
South China University of Technology
2015-2017
Dankook University
2008
Summary Thermosonication ( TS ) is an emerging nonthermal processing technique used for the liquid food preservation and employed to improve quality acceptability of grapefruit juice. In this study, fresh juice samples were subjected treatment in ultrasonic cleaner with different variables, including temperature (20, 30, 40, 50 60 °C), frequency (28 kHz), power (70%, 420 W) time (30 min) bioactive compounds, inactivation enzymes pectin methylesterase PME ), peroxidase POD polyphenolase PPO...
Pregelatinized buckwheat flour is often used to improve the quality of noodles. However, effect steam treatment on noodles and starch digestibility still unclear. In this paper, were modulated by addition partially gelatinized white (WBF) treated with steam. The degree gelatinization (DG) in increased (11%–78%) increase moisture content during treatment. As DG increased, solubility swelling power WBF at room temperature, while decreased 100 °C. Meanwhile, enthalpy decreased, temperature all...
Cationic dyes pose potential health risks to humans due their higher toxicity levels. Most current research focuses on the utilization of biomass waste in preparation multifunctional materials mitigate adverse impact cationic dye wastewater environment. However, conventional methods biochar require elevated pyrolysis temperatures and greater energy consumption. Accordingly, this study aims investigate effectiveness removal methylene blue (MB) from simulated using a one-step phosphoric acid...
Summary The grapefruit juice was sonicated in an ultrasonic bath at 28 kH z frequency (amplitude 70%), for 0, 30, 60 and 90 min 20 °C. This research focused on the effects of ultrasound treatment phenolic compounds, minerals, viscosity, lycopene, total anthocyanins, carotenoids, micro‐organism analysis sugars. A statistically significant increase observed sugar contents (sucrose, glucose fructose) whereas a decrease viscosity micro‐organisms were found all samples as compared to control....
Summary Wheat flour was ground in an ultrafine pulveriser to obtain different levels of damaged starch ( DS ). The effect content on physicochemical properties and quality attributes Chinese noodles northern‐style steamed bread were investigated. Results showed that the degree damage raised from 6.54% 12.06% as grinding intensity increased 0 130 Hz P < 0.05). falling number, sedimentation value, pastes' viscosity, dough proofing stability negatively, while water absorption, pastes thermal...
Quantitative analysis of multi-scale structural and starch digestibility changes cooked dried noodles during pre-meal immersion by mathematical modeling.
The effect of heat-moisture treatment (HMT) on the physicochemical properties ball-milling (BM) modified wheat starch was investigated. results showed that damaged (DS) content and swelling power BM starches decreased while their solubility increased by HMT. gelatinization temperature all treated However, ball-milling–heat-moisture (BM-HMT) had lower than HMT without pretreatment. In addition, BM-HMT displayed biphasic endotherms differed from starches. crystallinity milled for 0 to 1, 3, 5...
Fermented hollow dried noodles, new products emerging in China, are delicious, easy to digest and absorb. However, due the porous structure produced by yeast, there still some quality problems such as breakage during storage, splitting cooking poor textural sensory that need be addressed. The influence of polysaccharides (guar gum, sodium alginate, carboxymethylcellulose) on rheological properties dough, microstructure physicochemical properties, fermented noodles were studied. addition all...
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties wheat starch dough fermentation, granules were separated from fermented at different times, including 0 h, 2 6 9 h 12 h. The results showed that morphology was destroyed gradually as time increased, which appeared erosion rupture. With increase in time, solubility significant...