Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique

Article Engineering, Chemical

Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics

Neda Maftoonazad et al.

Summary: Hybrid microwave-assisted hot air (MW-HA) drying significantly improves the efficiency and quality of dried onion slices, reduces drying time, increases energy efficiency, and enhances the rehydration capacity of the product.

DRYING TECHNOLOGY (2022)

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Article Chemistry, Applied

Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

Hongwei Wang et al.

Summary: The study found that frozen storage disrupted the granular structure but increased particle size and ordered degree in starch. It also affected gelatinization and pasting properties, resulting in decreased viscosity parameters and improved thermal stability. Additionally, frozen storage treatment increased the digestibility of wheat starch.

FOOD HYDROCOLLOIDS (2021)

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Article Engineering, Chemical

Microwave drying of balsam pear with online aroma detection and control

Jing Li et al.

Summary: The study focused on preserving the aroma components of balsam pear during drying by designing a microwave system with online volatile detection and control. By utilizing fuzzy logic control assisted with zNose(TM), the system successfully retained the normal aroma of balsam pear and greatly improved the quality of the final product. The industrialized control system mimicking the temperature curve without zNose(TM) also produced well accepted products in terms of color difference, flavor, vitamin C, chlorophyll, and sensory evaluation.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Engineering, Chemical

Microwave power control scheme for potatoes based on dielectric loss factor feedback

Xiaotong Ma et al.

Summary: The dielectric loss factor of potato chips was found to increase with moisture content and decrease with temperature within a specific moisture content range, showing an opposite trend at lower moisture levels. Utilizing the dielectric loss factor as feedback to guide the power output of the microwave drying system can prevent overheating of the product and ensure quality.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Chemistry, Applied

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Hongyan Li et al.

Summary: The study demonstrates that steaming can reduce the stickiness of rice, and as the steaming time increases, the degree of starch gelatinization increases while starch crystallinity decreases. Additionally, the study found that the molecular size and chain length distribution of leached starch during rice gelatinization are significantly different from those of native starch. By controlling rice stickiness, non-sticky rice foods can be produced.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

Yongshuai Ma et al.

Summary: The study found that superheated steam treatment can improve the structural and digestive properties of wheat flour by increasing the degree of gelatinization and water absorption indexes, while decreasing water solubility indexes. This treatment also led to changes in starch digestibility, such as increasing the content of slowly digestible starch and decelerating the hydrolysis rate. These results contribute to the potential applications of superheated steam technology in wheat flour modification.

FOOD HYDROCOLLOIDS (2021)

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Article Engineering, Chemical

Computer vision online measurement of shiitake mushroom (Lentinus edodes) surface wrinkling and shrinkage during hot air drying with humidity control

Xingyi Li et al.

Summary: The study found that controlling different relative humidity levels during hot air drying of shiitake mushrooms can affect surface wrinkling, shrinkage rate, and rehydration ratio. Optimizing the RH control method can reduce shrinkage, surface wrinkling, and drying time of shiitake mushrooms, but does not improve rehydration ratio.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Engineering, Chemical

Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii

Dianbin Su et al.

DRYING TECHNOLOGY (2020)

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Article Biochemistry & Molecular Biology

Effect of various drying pretreatments on the structural and functional properties of starch isolated from Chinese yam (Dioscorea opposita Thumb.)

Xue-Xia Liu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Agronomy

'ND Whitetail', a new white kidney bean with high seed yield and intermediate resistance to white mold and bacterial blights

Juan M. Osorno et al.

JOURNAL OF PLANT REGISTRATIONS (2020)

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Review Nutrition & Dietetics

It's No Has Bean: A Review of the Effects of White Kidney Bean Extract on Body Composition and Metabolic Health

Ruth Nolan et al.

NUTRIENTS (2020)

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Article Food Science & Technology

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

Muhammad Awais et al.

FOODS (2020)

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Article Food Science & Technology

Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying

Dianbin Su et al.

FOOD CONTROL (2020)

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Article Chemistry, Applied

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Zipeng Liu et al.

FOOD HYDROCOLLOIDS (2020)

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Article Biochemistry & Molecular Biology

Effect of starch microstructure on microwave-assisted esterification

Kai Lu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Food Science & Technology

Effects of mulberry leaf and white kidney bean extract mix on postprandial glycaemic control in pre-diabetic subjects aged 45-65 years: a randomized controlled trial

Yan Liu et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

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Article Chemistry, Applied

Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology

Fatemeh Jafari et al.

FOOD CHEMISTRY (2020)

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Article Chemistry, Applied

Morphological and physicochemical properties of rice starch dry heated with whey protein isolate

Peilei Zhu et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Functional group changes and chemical bond-dependent dielectric properties of lotus seed flour with microwave vacuum drying

Weiwei Wang et al.

JOURNAL OF FOOD SCIENCE (2020)

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Article Chemistry, Applied

Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.)

Xianbao Sun et al.

FOOD CHEMISTRY (2020)

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Article Acoustics

Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying

Yuanhui Li et al.

ULTRASONICS SONOCHEMISTRY (2020)

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Article Biochemistry & Molecular Biology

Effects of repeated and continuous dry heat treatments on properties of sweet potato starch

Min Gou et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Food Science & Technology

Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS

Qiong-Qiong Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Nutrition & Dietetics

White Kidney Bean (Phaseolus Vulgaris L.) Consumption Reduces Fat Accumulation in a Polygenic Mouse Model of Obesity

Elizabeth S. Neil et al.

NUTRIENTS (2019)

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Article Chemistry, Applied

A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China

Xiaoxuan Wang et al.

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility

Peng Guo et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

Jasim Ahmed et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study

Ritika Bajaj et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

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Article Food Science & Technology

HOT AIR DRYING AND MICROWAVE-ASSISTED HOT AIR DRYING OF BROCCOLI STALK SLICES (BRASSICA OLERACEA L. VAR. ITALICA)

Nora Salina Md Salim et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

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Article Food Science & Technology

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

Naincy Parmar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

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Review Food Science & Technology

Microwave processing techniques and their recent applications in the food industry

Qiushan Guo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Article Engineering, Chemical

Drying characteristics and modeling of yam slices under different relative humidity conditions

Hao-Yu Ju et al.

DRYING TECHNOLOGY (2016)

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Article Chemistry, Applied

Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

Serdar Aral et al.

FOOD CHEMISTRY (2016)

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Article Chemistry, Applied

Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Sakshi Sukhija et al.

FOOD HYDROCOLLOIDS (2016)

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Article Biochemistry & Molecular Biology

Impact of dry heating on physicochemical properties of corn starch and lysine mixture

Ying Ji et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

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Article Biochemistry & Molecular Biology

Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars

Adil Gani et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

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Article Chemistry, Applied

Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch

Qingjie Sun et al.

CARBOHYDRATE POLYMERS (2014)

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Article Chemistry, Applied

Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches

Shuang-kui Du et al.

CARBOHYDRATE POLYMERS (2014)

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Article Chemistry, Applied

Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization

Canhui Cai et al.

FOOD CHEMISTRY (2014)

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Article Thermodynamics

The model and mass transfer characteristics of convection drying of peach slices

Aishi Zhu et al.

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2014)

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Article Food Science & Technology

Chemical composition, in vitro starch digestibility and amino acid analysis of a underexplored kidney bean (Phaseolus vulgaris. L.) grown in Chongqing, China

Beiyu Liu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

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Review Nutrition & Dietetics

Clinical complications of kidney bean (Phaseolus vulgaris L.) consumption

Sandeep Kumar et al.

NUTRITION (2013)

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Article Engineering, Chemical

Uniformity Issue in Microwave Drying

Z. Y. Li et al.

DRYING TECHNOLOGY (2011)

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Article Food Science & Technology

Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars

Idrees A. Wani et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

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Article Engineering, Chemical

Analysis of heat and mass transfer during microwave drying of food products

A. K. Hauhi et al.

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2008)

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Article Food Science & Technology

Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

WR Caine et al.

MEAT SCIENCE (2003)

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Article Chemistry, Applied

Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada

R Hoover et al.

FOOD CHEMISTRY (2002)

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Article Chemistry, Applied

Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.)

ZU Rehman et al.

FOOD CHEMISTRY (2001)

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Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique

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