A5000095094- Food composition and properties
- Polysaccharides Composition and Applications
- Pain Management and Opioid Use
- Pain Management and Placebo Effect
- Nanocomposite Films for Food Packaging
- Spine and Intervertebral Disc Pathology
- Microbial Metabolites in Food Biotechnology
- Musculoskeletal pain and rehabilitation
- Pain Management and Treatment
- Pain Mechanisms and Treatments
- Horticultural and Viticultural Research
- Mycotoxins in Agriculture and Food
- Sensory Analysis and Statistical Methods
- Botanical Research and Applications
- Meat and Animal Product Quality
- Tribology and Lubrication Engineering
- Adhesion, Friction, and Surface Interactions
- Food Quality and Safety Studies
- Surface Treatment and Residual Stress
- Opioid Use Disorder Treatment
Southern University of Science and Technology
2023-2024
Sumy National Agrarian University
2021-2023
Hezhou University
2021-2022
China National Center for Food Safety Risk Assessment
2018
Shenyang Aerospace University
2017
This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heat-moisture treatment (HMTS) and microwave (MWS) on dough texture properties quality fresh noodles. The research results showed that HMTS or MWS altered tensile cooked Moreover, resistance extension extensibility were extremely significant positive correlated noodles strength elasticity. optimal cooking time significantly decreased (P value < 0.05) increase...
With an increase in extreme and complex work conditions the fields of aircraft industry high-speed train, single surface strengthening or machining is not satisfactory with repeated requests spherical plain bearings, which results serious wear. Therefore, this paper, a compound method ultrasonic rolling process texture was proposed on basis investigating wear mechanism to meet tribological property requirements bearings. The theoretical experimental show that low micro-hardness shear...
The object of research is the technology modified potato starch obtained by heat-moisture treatment. Heat-moisture treatment (HMT) a hydrothermal technique to modify their functional properties. Setback viscosity gelatinization characteristic key factor that influences quality noodle. In order obtain green, safe and highly efficient product for vermicelli production, this study take setback as response value, Box-Behnken model was established on basis single experiment results optimize...
Beetroot is recognized as a health-promoting vegetable due to its abundant source of bioactive compounds. Drying methods significantly influence the quality products. Therefore, it important choose suitable drying method obtain high dried beetroots. The aim this research was investigate different on attributes Fresh beetroots were dehydrated by freeze (FD), heat pump (HPD), vacuum (VD), microwave (MD) and (MVD), respectively. time, final moisture content, rehydration ratio, color,...
1. Arns, B., Bartz, J., Radunz, M., Evangelho, J.A.d., Pinto, V.Z., Zavareze, E.d.R., GuerraDias, A.R. (2015). Impact of heat-moisture treatment on rice starch, applied directly in grain paddy or isolated starch. LWT - Food Science and Technology, 60(2), Part 1, 708-713. https://doi.org/10.1016/j.lwt..... CrossRef Google Scholar
Potato starch was modified via heat-moisture treatment (HMT) under various reaction conditions. The effect of HMT on structural, physicochemical, and in vitro digestibility were investigated. led to the rupture, adhesion partial gelatinization, agglomeration granules which surface became rougher, thereby increasing particle size resulting hollow structure located at hilum potato granules. XRD results showed an increased relative crystallinity transformed crystalline from B-type C-type with...
Introduction.The purpose of this study is to assess the effect microwave and heat-moisture treatments on color characteristics, particle size water distribution potato starch.Materials methods.Native starch was modified by treatments.Such were done: single treatment (MW); assisted pre-treatment (MW-HMT), post-treatment (HMT-MW).Results discussion.In general, HMT caused a slight increase lightness (L* values), while MW decrease lightness, indicating that all treated samples became brighter...
The application of potato starch in flour products is very important for staple food. gluten protein wheat will be weakened after being mixed with starch, which could have inhibitory effect on quality properties products. Therefore, it is, necessary to study the influence substitution Chinese steamed bread (CSB), an food North China. This investigated modified by heat-moisture treatment (HMTS) and microwave (MWS) as substitute making CSB. research results showed that specific volume CSB...
1. Aggarwal, P., Kumar, V., Yaqoob, M., Kaur, S., Babbar, N. (2020). Effect of different levels hydrocolloids on viscosity and cloud stability kinnow juice beverages. Journal Food Processing Preservation, 44(10), art. no. e14802. https://doi.org/10.1111/jfpp.1.... CrossRef Google Scholar
Дана робота присвячена оцінюванню впливу часу та температури нагрівання, різного вмісту вологи в процесі вологотермічного оброблення картопляного крохмалю (HMT) на процес набухання, розчинність, стабільність при заморожуванні-розморожуванні, текстуру інші фізико-хімічні властивості. Були підготовлені зразки з різним часом нагрівання (tHMT), різною температурою (THMT) вмістом у зразках модифікованого крохмалю. Досліджено вплив ретроградацію, прозорість нативного (NS) і крохмалю, що зазнав...