Showing papers in "Journal of Cereal Science in 2018"

TL;DR: It is concluded that further studies are urgently required, particularly from a widerrange of research groups, but also on a wider range of genotypes of ancient and modern wheat species, because published analyses have shown wide variation in composition between genotypes.

TL;DR: In this paper, the physicochemical and functional properties of foxtail millet bran dietary fiber (FMBDF) were investigated, and the results indicated that FMBDF has a great potential to be used as functional ingredient in food products.

TL;DR: In this paper, the properties of four different types of rice flours, namely Thai organic white (Phitsanulok; PRF), colored (Riceberry; RBF), brown Jasmine (BJF), and red jasmine (RJF) were assessed.

TL;DR: How the unique chemistry and properties of sorghum polyphenols can be exploited to improve food quality, while providing enhanced bioactive functionality is discussed.

TL;DR: In this paper, high-performance liquid chromatography (HPLC) analysis to protein extracts derived from medium and long grain advanced rice breeding lines revealed rice grain protein composition differences which were associated with instrumental measures of grain quality Globulin content displayed little variation in both grain types.

TL;DR: In this paper, the effects of ultrasound-assisted alkali (UAA) treatment on the solubility, structure and functional properties of rice protein were investigated, and the results showed that UAA seemed to unfold the protein internal structural conformation and expose buried functional groups, which are linked to good emulsifying properties and foaming properties.

TL;DR: Rice starch is hydrolyzed by enzymes in the digestive tract and converted into glucose which is the main energy source for metabolic functions and after meeting the energy requirement of the body, the extra calories from starch are stored as glycogen or fats for later use.

TL;DR: Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties in this paper, and the results showed that the black Pericarp variety Shawaya short black 1 and the brown Pericarm variety IS11316 had the highest total phenolic content (TPC) and total proanthocyanidin content (TPAC), consequently resulting in overall high antioxidant activity.

TL;DR: relevant information is presented about agronomic biofortification to increase Se concentrations in edible plant parts, with possible benefits to human health, as well as the recommended Se daily intake for adults.

TL;DR: In order to explore colored Qingke as functional food ingredients, bioactive components (phenolic compounds and β-glucans) and their antioxidant capacities (DPPH radical scavenging capacity, ABTS radical cation scavenging capability, and reducing power) of colored (black, blue, and white) Qingke cultivars were determined and compared.

TL;DR: A review of the changes that occur during ageing of rice, and the methods for artificial ageing is presented in this paper, where the authors highlight a comparative evaluation of various techniques and their scopes.

TL;DR: In this article, the microstructural, physicochemical, nutritional, functional and protein structural properties of buckwheat flour as affected by different pregelatinization treatment including roasting, steaming, extrusion, boiling and microwave before milling were investigated.

TL;DR: The results emphasize the importance of selecting the proper extraction solvent in order to obtain extracts rich in biomolecules with specific bioactivities (antioxidant, antimicrobial and/or antimutagenic).

TL;DR: In this article, a consumer-friendly solvent (aqueous ethanol) was used at different ethanol ratios (0-100%) to determine PCC anthocyanin recovery as compared to methanol and 70% (v/v) aqueous acetone.

TL;DR: In this article, the authors investigated the effect of IR treatments on rice bran stabilization and showed that IR heating at 140°C for 15min is an effective method for RB stabilization without any loss of γ-oryzanol and fatty acid composition but with a significant decrease in vitamin E content.

TL;DR: In this article, an agronomic itinerary for rice bio-fortification with selenium, considering sodium selenite and selenate as foliar fertilizers, was developed.

TL;DR: In this article, a comparative evaluation of the chemical composition of wheat and spelt flour, their dough rheology and breadmaking properties was conducted, and the characteristics of the resulting bakery products (specific volume, dough swelling, crust and crumb color, hardness and water activity), were evaluated.

TL;DR: In this article, a dephytinized oat bran was used to produce oat cookies with low phytic acid (PA) content, which is an antinutrient which decreases bioavailability of minerals and proteins.

TL;DR: Information on the occurrence of fumonisins in wheat and wheat by products around the world is provided and the possible human exposure risk of these toxins through the wheat consumption in areas where this cereal represents the main staple food is discussed.

TL;DR: The characterization of gluten aggregation behavior using the GlutoPeak test (GPT) enabled an estimation of dough properties and bread volume, and may serve as an alternative to time-consuming and labor-intensive baking tests.

TL;DR: In this paper, free and bound phenolic extracts from three varieties of black, indica, and Japonica rice bran were evaluated for their compositions, antioxidant activity and inhibitory effects on amylase and glucosidase activities.

TL;DR: The physicochemical and functional properties of whole grain flour (WGF) treated with ozone gas at 5g/h for 0, 5, 15, 35, and 45 min were examined in this paper.

TL;DR: In this paper, the microstructure and composition of the pericarp and endosperm, and the effects of nixtamalization on the structures and compositions of these tissues are discussed.

TL;DR: In this article, an effective and reliable identification method was established by combining Raman spectroscopy (RS) with multivariate data analysis methods, and the sensitive fundamental vibrations of less polar groups and bonds in rice were analyzed.

TL;DR: In this paper, the relationship between the rheological properties of doughs and the constituents of flours made from ancient grain was examined, and the effect of water on them was examined.

TL;DR: Wang et al. as discussed by the authors used laser-induced breakdown spectroscopy (LIBS) coupled with principal component analysis (PCA) and support vector machine (SVM) to classify 20 kinds of rice from different geographic origins.

TL;DR: In this article, the acid hydrolysis of waxy maize and amaranth starches was achieved for nanocrystal production, and the mean granule sizes were ∼1-2-μm for amaranTH starch and ∼15-18-micrometers for maize.

TL;DR: In this paper, the influence of superfine grinding of wheat bran on the qualities of steamed bread was investigated in southern and northern-style steamed-bread recipes.

TL;DR: Evaluating Zn- and Se-biofortification capability of two Mozambican rice cultivars showed that foliar Zn and Se application promoted higher accumulation of these minerals in the IR grains, and biofortification was more efficient in the whole grain than in polished grain.

TL;DR: In this paper, the effects of annealing treatment on rice starch and the quality of rice starch noodles were studied, and the results demonstrate that anneal did not change the granule morphology or the crystalline pattern of the rice starch but the relative crystallinity increased from 19.18% to 23.93%.