Cargando…

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field stre...

Descripción completa

Detalles Bibliográficos
Autores principales:	Qiu, Shuang, Abbaspourrad, Alireza, Padilla-Zakour, Olga I.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918287/ https://www.ncbi.nlm.nih.gov/pubmed/33670300 http://dx.doi.org/10.3390/foods10020395

Ejemplares similares

Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage
por: Qiu, Shuang, et al.
Publicado: (2022)

Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice
por: Wang, Bingqing, et al.
Publicado: (2023)

Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction
por: Gong, Yongqiang, et al.
Publicado: (2022)

Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice
por: Zhang, Ouling, et al.
Publicado: (2021)

Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation
por: Venkatachalam, Karthikeyan, et al.
Publicado: (2023)

Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
por: Wang, Xiaoyu, et al.
Publicado: (2021)

Genetic region responsible for the differences of starch properties in two glutinous rice cultivars in Hokkaido, Japan
por: Ikegaya, Tomohito, et al.
Publicado: (2021)

Application of co-precipitated glutinous rice starch as a multifunctional excipient in direct compression tablets
por: Amornrojvaravut, Chonticha, et al.
Publicado: (2023)

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage
por: Pereira, Jailson, et al.
Publicado: (2019)

Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation
por: Jeong, Duyun, et al.
Publicado: (2018)

Preparation of glutinous rice starch/polyvinyl alcohol copolymer electrospun fibers for using as a drug delivery carrier
por: Jaiturong, Patthanakorn, et al.
Publicado: (2018)

Transcriptomic analysis of starch accumulation patterns in different glutinous sorghum seeds
por: Ke, Fulai, et al.
Publicado: (2022)

Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract
por: Takahama, Umeo, et al.
Publicado: (2022)

Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains
por: Zhu, Jinyan, et al.
Publicado: (2022)

Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment
por: Qin, Yang, et al.
Publicado: (2016)

Genome wide association study on development and evolution of glutinous rice
por: Jiang, Conghui, et al.
Publicado: (2022)

Three Starch Synthase IIa (SSIIa) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice
por: Nakano, Tsukine, et al.
Publicado: (2023)

The Underlying Physicochemical Properties and Starch Structures of indica Rice Grains with Translucent Endosperms under Low-Moisture Conditions
por: Chen, Fei, et al.
Publicado: (2022)

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder
por: Fauziyah, Nur, et al.
Publicado: (2022)

Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour
por: Achayuthakan, Piyada, et al.
Publicado: (2023)

Harvest Age Effect on Phytochemical Content of White and Black Glutinous Rice Cultivars
por: Tamprasit, Kawintra, et al.
Publicado: (2019)

Modelling the physical properties change of canned glutinous rice porridge during cooking
por: Wang, Lei, et al.
Publicado: (2019)

Experimental study of synergistic reinforcement of silty clay with glutinous rice paste and MICP
por: Hu, Qizhi, et al.
Publicado: (2023)

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking
por: Burešová, Iva, et al.
Publicado: (2023)

Supplemental Microalgal Iron Helps Replete Blood Hemoglobin in Moderately Anemic Mice Fed a Rice-Based Diet
por: Bhatnagar, Rohil S., et al.
Publicado: (2020)

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
por: Jiang, Li, et al.
Publicado: (2020)

Cancer chemopreventive potential of cooked glutinous purple rice on the early stages of hepatocarcinogenesis in rats
por: Guo, Huina, et al.
Publicado: (2022)

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking
por: Hu, Xianqiao, et al.
Publicado: (2023)

The Physicochemical Properties of Starch Are Affected by Wx(lv) in Indica Rice
por: Feng, Linhao, et al.
Publicado: (2021)

Gastroprotective Effects of Glutinous Rice Extract against Ethanol-, Indomethacin-, and Stress-induced Ulcers in Rats
por: Song, Dong Up, et al.
Publicado: (2014)

Structures of Phytosterols and Triterpenoids with Potential Anti-Cancer Activity in Bran of Black Non-Glutinous Rice
por: Suttiarporn, Panawan, et al.
Publicado: (2015)

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
por: Liu, Anqi, et al.
Publicado: (2022)

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality
por: Jiang, Yan, et al.
Publicado: (2022)

Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content
por: Luo, Mingrui, et al.
Publicado: (2023)

Interrelating Grain Hardness Index of Wheat with Physicochemical and Structural Properties of Starch Extracted Therefrom
por: Ni, Derang, et al.
Publicado: (2022)

Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea
por: Xu, Xiao, et al.
Publicado: (2019)

Enhanced Antioxidant, Hyaluronidase, and Collagenase Inhibitory Activities of Glutinous Rice Husk Extract by Aqueous Enzymatic Extraction
por: Jiamphun, Sudarat, et al.
Publicado: (2022)

The Use of New Waste-Based Plasticizer Made from Modified Used Palm Oil for Non-Glutinous Thermoplastic Starch Foam
por: Junthip, Jatupol, et al.
Publicado: (2022)

Yield, Grain Quality, and Starch Physicochemical Properties of 2 Elite Thai Rice Cultivars Grown under Varying Production Systems and Soil Characteristics
por: Sangwongchai, Wichian, et al.
Publicado: (2021)

Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain
por: Adegoke, Tosin Victor, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_rv1emf8opcqm041c42r3gt8ae8