Climate change can cause an increase in arid soils, warmer weather, and reduce water
availability, which in turn can directly affect food security. This increases food prices and …

Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-
temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure …

Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive
ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave …

This present work evaluated the effect of heat fluidization, microwave roasting and baking
treatment of highland barley (HB) on the molecular, structural, thermal and antioxidant …

The effects of starch granule-associated surface lipids removal on hull-less barley starch
structure formed by heat-moisture treatment were investigated. Removing surface lipids …

Highland barley (HB) was subjected to three thermal treatments (heat fluidization,
microwave, and baking) and assessed for physicochemical, ultrastructural and nutritional …

Hot air (HA) assisted radio frequency (RF) technology is an effective method to improve the
drying quality of grains. This study was undertaken to investigate the effect of HA-RF heating …

In this study, to improve the processing performance of whole grain highland barley flour
(whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam …

Abstract The effects of microwave (1.0, 2.0, and 4.0 W/g) and explosion puffing combination
drying (MD x-EPD) on cell wall polysaccharides modification was investigated, and the …

Euryale ferox seeds (EFS) were less gelatinized, preventing the release of nutrients and
functional compounds, resulting in limited applications in meals and the food industry …