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1. Effect of ultra-high pressure on quality characteristics of parboiled rice

Author:
Xu, Xiaonan; Yan, Weilong; Yang, Zhikai; Wang, Xiaona; Xiao, Yu; Du, Xianfeng
Source:
Journal of cereal science 2019 v.87 pp. 117-123
ISSN:
0733-5210
Subject:
steaming,   etc   ; color; gelatinization; gelatinization temperature; parboiling; rice; rice flour; scanning electron microscopy; soaking; starch; viscosity;     Show all 11 Subjects
Abstract:
... Quality characteristics of parboiled rice pre-treated by ultra-high pressures (UHP, 100–600 MPa) were investigated in this study. The LF-NMR results and morphologies of parboiled rice grain showed that UHP treatment promoted uniform distribution of water in rice grain and effectively eliminated “white-core” grain. The total colour difference (ΔE*) increased with increasing treatment pressures. DSC ...
DOI:
10.1016/j.jcs.2019.03.014

2. Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product

Author:
Takei, Ryo; Maruyama, Kentaro; Washio, Hideaki; Watanabe, Toshiyuki; Takahashi, Tsutomu
Source:
Journal of texture studies 2019 v.50 no.2 pp. 139-147
ISSN:
0022-4901
Subject:
steaming,   etc   ; cell walls; crackers; dough; hardness; kneading; mechanical properties; new products; rice; viscoelasticity;     Show all 10 Subjects
Abstract:
... Influence of the viscoelastic properties of rice dough on the mechanical properties and the microstructure of rice crackers was experimentally investigated to predict and control the quality of the rice cracker in the early stage of the lengthy manufacturing process. Various rice doughs steamed for 5, 30, or 60 min and kneaded for 5, 10, or 15 min were examined. Longer steaming and kneading result ...
DOI:
10.1111/jtxs.12380

3. Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa

Author:
Motta, Carla; Castanheira, Isabel; Gonzales, Gerard Bryan; Delgado, Inês; Torres, Duarte; Santos, Mariana; Matos, Ana Sofia
Source:
Subtropical plant science 2019 v.76 pp. 58-65
ISSN:
0889-1575
Subject:
steaming,   etc   ; amino acid composition; boiling; buckwheat; cluster analysis; cooking; cysteine; glutamic acid; histidine; malting; pseudocereals;     Show all 11 Subjects
Abstract:
... This study reports the effect of boiling, steaming and malting on the amino acid composition of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and 15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in boiled (2.1 mg/100 g) quinoa; 15.4% in malted ...
DOI:
10.1016/j.jfca.2018.10.001

4. Promotion of protolytic pentane conversion on H-MFI zeolite by proximity of extra-framework aluminum oxide and Brønsted acid sites

Author:
Zhang, Yang; Zhao, Ruixue; Sanchez-Sanchez, Maricruz; Haller, Gary L.; Hu, Jianzhi; Bermejo-Deval, Ricardo; Liu, Yue; Lercher, Johannes A.
Source:
Journal of catalysis 2019 v.370 pp. 424-433
ISSN:
0021-9517
Subject:
steaming,   etc   ; Bronsted acids; aluminum; aluminum oxide; catalytic activity; cracking; dehydrogenation; entropy; pentane; pyridines; zeolites;     Show all 11 Subjects
Abstract:
... The activity of strong Brønsted acid sites in H-MFI zeolites for pentane cracking and dehydrogenation is enhanced by the presence of extra-framework aluminum in spatial proximity. The steric proximity of these two sites is deduced from the perturbation of OH groups on extra-framework aluminum oxide by pyridine or pentane adsorbed on Brønsted acid sites manifested in the IR spectra. The turnover fr ...
DOI:
10.1016/j.jcat.2019.01.006

5. Characterization of commercial green tea leaves by the analysis of low molecular weight carbohydrates and other quality indicators

Author:
Megías-Pérez, Roberto; Shevchuk, Anastasiia; Zemedie, Yeweynwuha; Kuhnert, Nikolai
Source:
Food chemistry 2019 v.290 pp. 159-167
ISSN:
0308-8146
Subject:
steaming,   etc   ; antioxidant activity; chemical species; chromatography; color; cyclitols; green tea; leaves; molecular weight; oligosaccharides; total soluble solids;     Show all 11 Subjects
Abstract:
... A comprehensive characterization of commercial green tea (CGT) with the employment of independent variables such as low molecular weight carbohydrates (LMWC), soluble solids, color and antioxidant capacity has been performed in this manuscript.Within the manuscript, a convenient HILIC-MS method, suitable to perform a simultaneous identification and quantification of all mono-, di-, oligosaccharide ...
DOI:
10.1016/j.foodchem.2019.03.069

6. Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel

Author:
Zhang, Huijuan; Cui, Jiefen; Tian, Guifang; DiMarco-Crook, Christina; Gao, Wei; Zhao, Chengying; Li, Genyuan; Lian, Yunhe; Xiao, Hang; Zheng, Jinkai
Source:
Food chemistry 2019 v.289 pp. 340-350
ISSN:
0308-8146
Subject:
steaming,   etc   ; Oriental traditional medicine; active ingredients; boiling; electronic tongue; essential oils; ethanol; flavonoids; models; response surface methodology; soaking; tangerines; temperature;     Show all 13 Subjects
Abstract:
... Dried tangerine peel (DTP) is an excellent plant resource that has been used as ingredients for both food and traditional Chinese medicine. In this study, the efficiency of four different dietary preparation methods (i.e. soaking, boiling, steaming, and ethanol extraction) in extraction of functional compounds (i.e. flavonoids and essential oil constituents) from DTP was evaluated systematically f ...
DOI:
10.1016/j.foodchem.2019.03.063

7. A new simple and fast approach to analyze chemical composition on white, red, and black ginseng

Author:
Guo, Na; Zhu, Lianlian; Song, Jun; Dou, Deqiang
Source:
Industrial crops and products 2019 v.134 pp. 185-194
ISSN:
0926-6690
Subject:
steaming,   etc   ; Panax; amino acids; bioactive properties; chemical composition; ginsenosides; hydrolysis; isomerization; mass spectrometry; quality control; ultra-performance liquid chromatography;     Show all 11 Subjects
Abstract:
... The pharmacological and biological activities of steam-activated ginseng are greater than those of non-steamed ginseng. And also, the chemical profiling varies with different processing. To track the chemical constituents of white ginseng (WG), red ginseng (RG), and black ginseng (BG), ginsenosides and amino acids were comparatively analyzed in WG, RG, and BG. Twenty-three ginsenosides and twenty- ...
DOI:
10.1016/j.indcrop.2019.03.057

8. Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

Author:
Kourouma, Vamougne; Mu, Tai-Hua; Zhang, Miao; Sun, Hong-Nan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.104 pp. 134-141
ISSN:
0023-6438
Subject:
steaming,   etc   ; alpha-carotene; antioxidant activity; ascorbic acid; beta-carotene; boiling; frying; microwave treatment; polyphenols; proximate composition; roasting; sweet potatoes;     Show all 12 Subjects
Abstract:
... Effects of boiling, steaming, microwaving, roasting and frying on proximate composition, carotenoids and antioxidant activities of orange-fleshed sweet potato (OFSP) were investigated. Retentions of 66.30–82.19% of β-carotene contents were observed after boiling (15–35 min), steaming (15, 35 and 45 min) and microwaving (15 min). High retentions of (9Z)-β-carotene were noted after all cooking proce ...
DOI:
10.1016/j.lwt.2019.01.011

9. Stable isotopes of clay minerals from autoclave tests of oil sands: Implications for clay formation during steaming of Alberta Clearwater oil sands

Author:
He, Shaoneng; Longstaffe, Fred J.; Zhou, Zhihong
Source:
Applied geochemistry 2019 v.104 pp. 202-209
ISSN:
0883-2927
Subject:
steaming,   etc   ; autoclaves; clay; condensates; diagenesis; geochemistry; hydrogen; mineral water; oil sands; oxygen; smectite; stable isotopes; steam; temperature; Alberta;     Show all 15 Subjects
Abstract:
... In an effort to evaluate mineral-water isotopic exchange during cyclic steam stimulation (CSS), solutions and <2 μm berthierine-dominated solids from the Clearwater Formation oil sands of Alberta, Canada were analyzed for stable isotope compositions before and after reaction in autoclaves for 1008 h at 250 °C. There was no significant change in solution δ18O and δ2H, which is consistent with the h ...
DOI:
10.1016/j.apgeochem.2019.04.001

10. Recent advances in lithium containing ceramic based sorbents for high-temperature CO₂ capture

Author:
Zhang, Yu; Gao, Yanshan; Pfeiffer, Heriberto; Louis, Benoît; Sun, Luyi; O'Hare, Dermot; Wang, Qiang
Source:
Journal of materials chemistry A 2019 v.7 no.14 pp. 7962-8005
ISSN:
2050-7496
Subject:
steaming,   etc   ; borates; carbon dioxide; carbon monoxide; ceramics; flue gas; industrial applications; lithium; methane; oxidation; silicates; sorbents; sorption; temperature;     Show all 14 Subjects
Abstract:
... Recently, lithium containing ceramic based high-temperature CO₂ sorbents have received tremendous attention due to their high CO₂ capture capacity, low regeneration temperatures, and relatively high stability. With the rapid development of these promising CO₂ capturing materials, a timely review is highly demanded. In this contribution, we critically summarize the performance of all types of lithi ...
DOI:
10.1039/c8ta08932a

11. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami

Author:
Bae, In Young; Oh, Im Kyung; Jung, Da Sol; Lee, Hyeon Gyu
Source:
International journal of biological macromolecules 2019 v.125 pp. 668-673
ISSN:
0141-8130
Subject:
steaming,   etc   ; amylose; cohesion; cooking quality; glucose; glycemic index; gum arabic; hardness; in vitro digestion; noodles; rice; water content;     Show all 12 Subjects
Abstract:
... The effects of arabic gum on the quality attributes of rice noodles were characterized in terms of physical properties as well as in vitro starch digestibility. Segoami (high amylose rice) was used to develop rice noodle with low predicted glycemic index (pGI). First, the processing condition for Segoami noodle was investigated at different levels of water content (100%–175%) and steaming time (1– ...
DOI:
10.1016/j.ijbiomac.2018.12.027

12. Synthesis of three dimensional N&S co-doped rGO foam with high capacity and long cycling stability for supercapacitors

Author:
Hao, Junnan; Meng, Tao; Shu, Dong; Song, Xiaona; Cheng, Honghong; Li, Bo; Zhou, Xiaoping; Zhang, Fan; Li, Zhibo; He, Chun
Source:
Journal of colloid and interface science 2019 v.537 pp. 57-65
ISSN:
0021-9797
Subject:
steaming,   etc   ; active sites; ammonium; breads; capacitance; crosslinking; electrochemistry; electrons; foaming; graphene; graphene oxide; moieties; surface area; temperature;     Show all 14 Subjects
Abstract:
... Inspired by steaming bread, a novel three dimensional N and S co-doped reduced graphene oxide (3D NS-rGO) foam is fabricated via a gas foaming method similar to steaming bread procedure, in which (NH4)2S2O3 is selected as the foaming agent as well as N and S source. Such cross-linked 3D structure not only has the high specific surface area also enable more transport channels for electrons/ions tra ...
DOI:
10.1016/j.jcis.2018.11.007

13. Steaming Conditions Enhance Hygienic Quality of the Compromised Equine Hay With Minimal Losses of Nonfiber Carbohydrates

Author:
Humer, Elke; Hollmann, Manfred; Stögmüller, Gerald; Zebeli, Qendrim
Source:
Journal of equine veterinary science 2019 v.74 pp. 28-35
ISSN:
0737-0806
Subject:
steaming,   etc   ; ambient temperature; bacteria; carbohydrates; copper; feed contamination; hay; horses; molds (fungi); nutrient content; plate count; sodium; yeasts;     Show all 13 Subjects
Abstract:
... Compromised hygienic quality of hay often is a serious threat to horse health. The study examined the effect of different steaming conditions on molds, bacteria, and yeast as well as on the content of main macro- and micro-nutrients of either normal-quality or hygienically compromised hays. Hay samples were subjected to the following eight treatments each: unsteamed hays as control or hays steamed ...
DOI:
10.1016/j.jevs.2018.12.024

14. Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)

Author:
Jun, Joon-Young; Jung, Min-Jeong; Jeong, In-Hak; Kim, Dong-Soo; Kim, Byoung-Mok
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 276-282
ISSN:
0023-6438
Subject:
steaming,   etc   ; Chionoecetes japonicus; boiling; cell viability; free amino acids; meat; minerals; muscles; organic acids and salts; product quality; quantitative analysis;     Show all 11 Subjects
Abstract:
... To evaluate the product quality of leg meat from red snow crab (Chionoecetes japonicus) prepared with a novel freeze-thaw-pressing muscle separation (FTPS), the biochemical properties were compared with those of two thermal muscle separations (boiling; BS or steaming; SS). Among the muscle separations, the yield from merus part was the highest with the FTPS (22.0 ± 2.1 g), followed by SS (20.3 ± 1 ...
DOI:
10.1016/j.lwt.2018.09.056

15. Rice starch for brewing sake: Characterization by synchrotron X-ray scattering

Author:
Towata, Shin-ichi; Ito, Akitoshi; Komiya, Satoshi; Yamamoto, Ken-ichiro; Sugiyama, Nobuyuki; Nakanishi, Yuuki; Sakuma, Yasuhiro
Source:
Journal of cereal science 2019 v.85 pp. 249-255
ISSN:
0733-5210
Subject:
steaming,   etc   ; X-ray diffraction; brewing; carbohydrate structure; crystal structure; crystals; cultivars; gelatinization; rice; rice starch; sake; soaking; starch;     Show all 13 Subjects
Abstract:
... The crystalline structure of the starch of six cultivars of rice for sake brewing were studied by small-/wide-angle X-ray scattering and X-ray diffraction by synchrotron radiation. The starch structures all provide a lamella structure of a crystal phase and an amorphous phase. The crystal phases of the starches show A-type starch and some B-type starch. The B-type starch content varied slightly be ...
DOI:
10.1016/j.jcs.2018.12.013

16. Steaming combined with biochar application eliminates negative plant-soil feedback for sanqi cultivation

Author:
Yang, Min; Yuan, Ye; Huang, Huichuan; Ye, Chen; Guo, Cunwu; Xu, Yanguo; Wang, Wenpeng; He, Xiahong; Liu, Yixiang; Zhu, Shusheng
Source:
Soil & tillage research 2019 v.189 pp. 189-198
ISSN:
0167-1987
Subject:
steaming,   etc   ; Fusarium; Panax notoginseng; adsorption; biochar; biomass; ginsenosides; greenhouse experimentation; production technology; seed germination; seedlings; soil; soil quality; soil-borne diseases; soil-plant interactions; survival rate; sustainable agriculture;     Show all 17 Subjects
Abstract:
... Eliminating negative plant-soil feedback (NPSF) in agricultural production systems is the key step in maintaining soil health and sustainable crop production. Sanqi (Panax notoginseng) has been severely hampered by NPSF due to the build-up of soilborne pathogens and the accumulation of autotoxic ginsenosides. Steaming on soil followed by adding biochar was investigated. Greenhouse experiments demo ...
DOI:
10.1016/j.still.2019.02.006

17. A review on conventional and biotechnological approaches in white pepper production

Author:
Aziz, Nurul S; Sofian‐Seng, Noor‐Soffalina; Mohd Razali, Noorul S; Lim, Seng Joe; Mustapha, Wan AW
Source:
Journal of the science of food and agriculture 2019 v.99 no.6 pp. 2665-2676
ISSN:
0022-5142
Subject:
steaming,   etc   ; Piper nigrum; black pepper; boiling; color; condiments; crop production; enzymes; flavor; food preparation; mechanical methods; microorganisms; pericarp; prices; retting; seeds; small fruits; soil;     Show all 18 Subjects
Abstract:
... White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the convention ...
DOI:
10.1002/jsfa.9481

18. Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review

Author:
Escamilla, Diana M.; Rosso, Maria L.; Holshouser, David L.; Chen, Pengyin; Zhang, Bo
Source:
Plant breeding 2019 v.138 no.2 pp. 131-139
ISSN:
0179-9541
Subject:
steaming,   etc   ; Bacillus subtilis; bacteria; cooking; cultivars; farmers; genetic variation; germplasm; manufacturing; markets; natto; nutritive value; seed morphology; seeds; sensory evaluation; soybeans;     Show all 16 Subjects
Abstract:
... Natto, a traditional soyfood fermented by Bacillus subtilis (natto), is prepared by steaming/cooking of soaked soybean seeds followed by inoculation with the bacteria and incubation. Natto soybean has increased in popularity due to its nutritional value and health benefits. Thus, the natto soybean market provides additional opportunities for farmers. The development of soybean cultivars with impro ...
DOI:
10.1111/pbr.12678

19. The emission of PM2.5 in respiratory zone from Chinese family cooking and its health effect

Author:
Lu, Fengju; Shen, Boxiong; Yuan, Peng; Li, Shuhao; Sun, Yating; Mei, Xue
Source:
The Science of the total environment 2019 v.654 pp. 671-677
ISSN:
0048-9697
Subject:
steaming,   etc   ; air; boiling; children; deep fat frying; elderly; emissions; females; inhalation exposure; males; particulates; pregnant women; questionnaires; stir frying; surveys; wind speed; China;     Show all 17 Subjects
Abstract:
... To investigate the PM2.5 emission in the direct exposed area from Chinese family cooking, eleven kinds of Chinese ordinary family cooking dishes were designed including frying, quick-frying, stewing, deep-frying, boiling and steaming according to the results of questionnaire survey. The results showed that the intensity sequence for PM2.5 emissions decreased as follows in general: deep-frying (0.7 ...
DOI:
10.1016/j.scitotenv.2018.10.397

20. Effect of heat processing on the physicochemical properties of Job’s tears grain

Author:
Luithui, Yoya; Meera, M. S.
Source:
Journal of food measurement & characterization 2019 v.13 no.1 pp. 874-882
ISSN:
2193-4126
Subject:
steaming,   etc   ; Coix lacryma-jobi; amylose; cooking; gelatinization; grains; hardness; lipids; milling; pasting properties; soaking; solubility; texture; thermal properties; viscosity; water binding capacity;     Show all 16 Subjects
Abstract:
... Job’s tear grain (Coix lachryma-jobi L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by the texture profile analysis which showed the increased trend in hardness with the increase in the in ...
DOI:
10.1007/s11694-018-0001-4