Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours

[1]  Tingting Wang,et al.  Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours. , 2017, Food chemistry.

[2]  Xing Liu,et al.  Thermal and enzymatic degradation induced ultrastructure changes in canna starch: Further insights into short-range and long-range structural orders , 2016 .

[3]  X. Shao,et al.  Characterisation of Polyphenol Oxidase and Peroxidase and the Role in Browning of Loquat Fruit , 2016 .

[4]  Wenyuan Gao,et al.  Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours , 2016 .

[5]  M. M. Maróstica Júnior,et al.  Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index. , 2015, Food chemistry.

[6]  Jing Shi,et al.  Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water. , 2015, Journal of food science.

[7]  P. Ng,et al.  Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures. , 2014, Food chemistry.

[8]  Wenyuan Gao,et al.  Comparative susceptibilities to alkali-treatment of A-, B- and C-type starches of Dioscorea zingiberensis, Dioscorea persimilis and Dioscorea opposita , 2014 .

[9]  K. Dhanalakshmi,et al.  Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics , 2014 .

[10]  Sihao Zheng,et al.  Sulfur fumigation, a better or worse choice in preservation of Traditional Chinese Medicine? , 2013, Phytomedicine : international journal of phytotherapy and phytopharmacology.

[11]  R. Akinoso,et al.  Energy utilization and conservation in instant-pounded yam flour production. , 2013 .

[12]  E. Danso-Boateng Effect of drying methods on nutrient quality of Basil (Ocimum viride) leaves cultivated in Ghana , 2013 .

[13]  Zhen-jiang Gao,et al.  EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES , 2012 .

[14]  P. Correia,et al.  Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours , 2012 .

[15]  Amit K. Jaiswal,et al.  Kinetic Evaluation of Colour, Texture, Polyphenols and Antioxidant Capacity of Irish York Cabbage After Blanching Treatment , 2012 .

[16]  Qiang Liu,et al.  Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars. , 2012, International journal of biological macromolecules.

[17]  S. Bhattacharya,et al.  Turmeric powder and starch: selected physical, physicochemical, and microstructural properties. , 2011, Journal of food science.

[18]  N. Malleshi,et al.  Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing , 2011 .

[19]  D. Jaros,et al.  Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion , 2011 .

[20]  K. Cheng,et al.  Decrease of plasma glucose by allantoin, an active principle of yam ( Dioscorea spp.), in streptozotocin-induced diabetic rats. , 2010, Journal of agricultural and food chemistry.

[21]  Yusheng Wu,et al.  Variations in starch physicochemical properties from a generation-means analysis study using amylomaize V and VII parents. , 2010, Journal of agricultural and food chemistry.

[22]  S. N. Moorthy,et al.  Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours , 2010 .

[23]  Cristina L. M. Silva,et al.  Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching , 2010 .

[24]  M. Gidley,et al.  Effect of cryo-milling on starches: Functionality and digestibility , 2010 .

[25]  António Eduardo Leitão,et al.  The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours , 2009 .

[26]  E. Fialho,et al.  Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control , 2008 .

[27]  T. O. Olurin,et al.  Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices , 2007 .

[28]  M. Matteo,et al.  Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa) , 2004 .

[29]  J. Kawabata,et al.  Organic acid, phenolic content and antioxidant activity of wild yam (Dioscorea spp.) tubers of Nepal , 2004 .

[30]  D. Gunaratne Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches , 2002 .

[31]  C. Landymore Evaluation of protein utilisation of vacuum microwave, air, and freeze-dried Euphausia pacifica in a rat model , 2001 .

[32]  M. K. Raja,et al.  Properties of steam-treated arrowroot (Maranta arundinacea) starch , 2000 .

[33]  A. Donald,et al.  The phase transformations in starch during gelatinisation: a liquid crystalline approach. , 2000, Carbohydrate research.

[34]  A. Voragen Technological aspects of functional food-related carbohydrates , 1998 .

[35]  K. Majewska,et al.  Effect of extrusion process parameters on the quality of buckwheat flour mixes , 1998 .

[36]  D. D. Wit,et al.  Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy , 1995 .

[37]  H. Asemota,et al.  Biochemical composition and storage of Jamaican yams (Dioscorea sp) , 1993 .

[38]  M. Gidley,et al.  Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition , 1992 .

[39]  F. W. Liu,et al.  CHANGES IN THE ACTIVITY AND SUBCELLULAR DISTRIBUTION OF PPO IN ‘DELICIOUS’ APPLES DURING CONTROLLED ATMOSPHERE STORAGE , 1991 .

[40]  W. R. Morrison,et al.  Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids , 1990 .

[41]  S. Hizukuri,et al.  Structures of rice amylopectins with low and high affinities for iodine , 1987 .

[42]  L. Schrader,et al.  Ureide metabolism in higher plants , 1981 .

[43]  G. Birch,et al.  Enzymes and Food Processing , 1980 .

[44]  M. M. Bradford A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. , 1976, Analytical biochemistry.