Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects
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 …
temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure …
A review on processes, mechanisms, and quality influencing parameters for puffing and pop** of grains
AK Swarnakar, M Mohapatra… - Journal of Food …, 2022 - Wiley Online Library
Ready to eat expanded food grains are gaining popularity in modern days due to their ease
to digest, lightness, crispiness and most importantly their ready to eat in nature. The demand …
to digest, lightness, crispiness and most importantly their ready to eat in nature. The demand …
Impact of the pop** process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)
The pop** process has been widely used as a technique for obtaining snacks. This study
evaluated the effect of the pop** process on the structural and thermal properties of …
evaluated the effect of the pop** process on the structural and thermal properties of …
Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing
Puffing of pre‐conditioned brown rice using microwave energy replacing the traditional
puffing of preconditioned polished rice on hot‐sand‐bed has higher nutritive value and …
puffing of preconditioned polished rice on hot‐sand‐bed has higher nutritive value and …
[HTML][HTML] Popped rice with distinct nutraceutical properties
Iron-pan roasting is a common processing technique used in India to produce value-added
popped rice. For the first time, traditional landrace genotypes black rice (Chak-hao), red …
popped rice. For the first time, traditional landrace genotypes black rice (Chak-hao), red …
Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars
The effect of various soaking mediums, viz. water (control), 3% NaCl and 0.2% acetic acid,
and without soaking on the physicochemical properties of parboiled selected glutinous …
and without soaking on the physicochemical properties of parboiled selected glutinous …
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.
Abstract Fruit of Ziziphus jujuba Mill. are used as functional foods for centuries due to their
rich content and bioactivities. Although in vitro antioxidant and hypoglycaemic activity of …
rich content and bioactivities. Although in vitro antioxidant and hypoglycaemic activity of …
Structural properties of high-protein, low glycaemic index (GI) rice flour
Low glycaemic index (GI) rice flour was prepared by the enzymatic hydrolysis method. The
protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than …
protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than …
Rice: a versatile food at the heart of the mediterranean diet
A Bresciani, MA Pagani, A Marti - Cereal-based foodstuffs: the backbone …, 2021 - Springer
Although being the most consumed food in Asia, rice plays a key role also in the diet of
many countries, including those of the Mediterranean area. The availability of thousands of …
many countries, including those of the Mediterranean area. The availability of thousands of …
[HTML][HTML] Optimization of sand puffing characteristics of quinoa using response surface methodology
D Subramani, S Tamilselvan… - … in Nutrition and …, 2020 - foodandnutritionjournal.org
The superfood quinoa is an extremely nutritious and ancient pseudocereal grain particularly
known for its protein quality and bioactive compounds, compared to other cereals. Quinoa …
known for its protein quality and bioactive compounds, compared to other cereals. Quinoa …