Cargando…

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals

Cereals (CE) and pseudocereals (PSCE) play a pivotal role in nourishing the human population. Low-frequency ultrasound (LFUS) modifies the structure of CE and PSCE macromolecules such as starch and proteins, often improving their technological, functional and bioactive properties. Hence, it is emplo...

Descripción completa

Detalles Bibliográficos
Autores principales:	Estivi, Lorenzo, Brandolini, Andrea, Condezo-Hoyos, Luis, Hidalgo, Alyssa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Review Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9126843/ https://www.ncbi.nlm.nih.gov/pubmed/35605345 http://dx.doi.org/10.1016/j.ultsonch.2022.106044

Ejemplares similares

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
por: Estivi, Lorenzo, et al.
Publicado: (2022)

Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers
por: Nakov, Gjore, et al.
Publicado: (2022)

Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds
por: Estivi, Lorenzo, et al.
Publicado: (2022)

Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
por: Banu, Iuliana, et al.
Publicado: (2022)

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous
por: Carcea, Marina, et al.
Publicado: (2017)

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
por: Ziarno, Małgorzata, et al.
Publicado: (2021)

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition
por: Majzoobi, Mahsa, et al.
Publicado: (2023)

Lupin as a Source of Bioactive Antioxidant Compounds for Food Products
por: Estivi, Lorenzo, et al.
Publicado: (2023)

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products
por: Betrouche, Amel, et al.
Publicado: (2022)

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
por: Petrova, Penka, et al.
Publicado: (2020)

Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics
por: Brandolini, Andrea, et al.
Publicado: (2023)

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods
por: Li, Min, et al.
Publicado: (2023)

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts
por: Šeregelj, Vanja, et al.
Publicado: (2022)

Gluten-Free Cereals and Pseudocereals as a Potential Source of Exposure to Toxic Elements among Polish Residents
por: Bielecka, Joanna, et al.
Publicado: (2022)

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil
por: Bez Batti, Érika Arcaro, et al.
Publicado: (2022)

Beta-Glucans of Cereals: Functional and Technological Properties
por: Lante, Anna, et al.
Publicado: (2023)

Technology of functional cereal products /
Publicado: (2008)

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients
por: Alonso-Miravalles, Loreto, et al.
Publicado: (2018)

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals
por: González-Calderón, Ana Karen, et al.
Publicado: (2021)

Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
por: Muñoz-Almagro, Nerea, et al.
Publicado: (2021)

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
por: Rollán, Graciela C., et al.
Publicado: (2019)

Antidepressant and Anxiolytic Effects of Fermented Huauzontle, a Prehispanic Mexican Pseudocereal
por: Santiago-López, Lourdes, et al.
Publicado: (2022)

Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients
por: Czerwonka, Małgorzata, et al.
Publicado: (2023)

Ultrasound‐assisted emerging technologies for chemical processes
por: Kiss, Anton A, et al.
Publicado: (2018)

Progress of cereal transformation technology mediated by Agrobacterium tumefaciens
por: Hiei, Yukoh, et al.
Publicado: (2014)

Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound
por: Lima, Juliana L., et al.
Publicado: (2022)

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals
por: Botella-Martínez, Carmen, et al.
Publicado: (2021)

Morphological analysis of the seeds of three pseudocereals by using light microscopy and ESEM-EDS
por: Ninfali, Paolino, et al.
Publicado: (2020)

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
por: Peñalver, Rocío, et al.
Publicado: (2023)

Ultrasound physical principles in today's technology
por: Starkoff, Brian
Publicado: (2015)

Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours
por: Martín-Esparza, Maria Eugenia, et al.
Publicado: (2023)

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
por: Castro‐Alba, Vanesa, et al.
Publicado: (2019)

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality
por: Păucean, Adriana, et al.
Publicado: (2019)

The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health
por: Caeiro, Carolina, et al.
Publicado: (2022)

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology
por: Sun, Naxin, et al.
Publicado: (2018)

Bioactivities of Pseudocereal Fractionated Seed Proteins and Derived Peptides Relevant for Maintaining Human Well-Being
por: Capraro, Jessica, et al.
Publicado: (2021)

The physics and technology of diagnostic ultrasound – a practitioner's guide
por: Lee, Ling
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_t1dklglgeu1j17cg63fv7fhmvt