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A comprehensive investigation on the chemical changes of traditional Chinese medicine with classic processing technology: Polygonum multiflorum under nine cycles of steaming and sunning as a case study
The processing of traditional Chinese medicine (TCM) plays an important role in the clinical application, which usually has the function of...
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Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data
In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of...
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An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure
Hot air fluidized bed drying combined with halogen lamp drying (HAFH) is an innovative hybrid drying technique for parboiled rice production that is...
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Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics ( Allium sativum ...
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Characterization of Red Seaweed Chondracanthus Chamissoi from the Coasts of Perú: Chemical Composition, Antioxidant Capacity and Functional Properties
The present investigation finds that Chondracanthus chamissoi seaweed abounding in Peruvian coasts is characterized by its nutritional composition,...
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Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill
Heat treatment is widely applied in food processing, but its significant effects on flavor are often overlooked. This study explored how heat...
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The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan
The impact of food processing including baking, steaming and bread making, on the structure and hypoglycemic effect of oat β-glucan was studied. The...
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Application of electromyography (EMG) for textural evaluation of raw, steamed and parboiled Basmati rice cultivars (Pusa 1121 and Pusa 1509)
Basmati, a popularly grown rice cultivar in India has a well-balanced combination of alluring aroma, fluffy texture, and elongated grain. These...
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Standardization of Rehmannia glutinosa (Gaertn.) DC. steam processing and evaluation of its chemical, anti-oxidant, and anti-inflammatory properties
Rehmannia glutinosa (Gaertn.) DC., belonging to the family Scrophulariaceae, is an important medicinal herb cultivated in East Asia. Traditionally, R....
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Novel and Conventional Steam Blanching Impacts on Potato Starch Digestibility and Physicochemical Properties
Blanching plays a critical role in food production, and it is imperative to explore innovative techniques to overcome the limitations associated with...
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The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds
Quinoa is a highly nutritious crop with diverse applications in the food industry. The study assessed the impact of various processing techniques,...
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Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage
Red cabbage is rich in phytochemical compounds, and its consumption, either raw or cooked, has been linked to the prevention of several diseases....
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Thermal processing-induced changes in volatilome and metabolome of Brussels sprouts: focus on glucosinolate metabolism
This study aimed to investigate the influence of different thermal treatment methods (boiling, steaming) on the metabolome and volatilome of Brussels...
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Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition
This study examined the effects of cooking methods (boiling, steaming, pan-frying, oven-roasting, and microwave cooking) and turmeric powder (TP)...
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Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour
The effects of triticale bran pretreatments on rheological and functional properties of triticale whole-wheat flour (TWWF), such as pasting...
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Salt-Free and Alkali-Free Fixing Method of Wool Fabric Dyeing in Non-Aqueous Media Dyeing System
Non-aqueous media dyeing is an important water-saving and salt-free dyeing technology in the textile dyeing industry. In this investigation, a...
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Consumer acceptability and texture analysis of frozen dumplings using different cooking methods
Four frozen dumplings were prepared using air-frying, microwaving, pan-frying, and steaming for consumer acceptability and texture perception...
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FTIR analysis of chemical changes in wood induced by steaming and longitudinal compression
Pleating is an optimal way to increase bendability of wood used in diverse industrial applications. It results in the excessive buckling of cell...
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Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions
Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA...
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Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.)
Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently...
