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International Journal of Food Properties Volume 19, 2016 - Issue 9
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Articles

Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch

Mahsa MajzoobiDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran;ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia;School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW, AustraliaCorrespondence[email protected]
,
Yasaman PesaranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
,
Gholamreza MesbahiDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
&
Asgar FarahnakyDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran;ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia;School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
Pages 2135-2145 | Received 29 May 2015, Accepted 15 Oct 2015, Published online: 07 Jun 2016

Citations (12)

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Read on this site (2)

Pranita Mhaske, Ziyu Wang, Asgar Farahnaky, Stefan Kasapis & Mahsa Majzoobi. (2022) Green and clean modification of cassava starch – effects on composition, structure, properties and digestibility. Critical Reviews in Food Science and Nutrition 62:28, pages 7801-7826.
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Deepak Kumar Verma & Prem Prakash Srivastav. (2022) Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Critical Reviews in Food Science and Nutrition 62:24, pages 6577-6604.
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Articles from other publishers (10)

Edy Subroto, Yana Cahyana, Rossi Indiarto & Tiara Aray Rahmah. (2023) Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications. Polymers 15:14, pages 2990.
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Rodica Siminiuc & Dinu Țurcanu. (2023) Technological approaches applied in the design of gluten-free bakery products. Czech Journal of Food Sciences 41:3, pages 155-172.
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Edy Subroto, Mahani Mahani, Rossi Indiarto, Vira Putri Yarlina & Afifah Nurul Izzati. (2022) A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment. Polymers 14:24, pages 5447.
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Indrie Ambarsari, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum & Munir Eti Wulanjari. (2022) Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours. International Food Research Journal 29:4, pages 909-917.
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Maslichatun Trisnayatie Octavia Yusuf, Ardiyan Dwi Masahid, Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Dalia M. Hikal, Rokayya Sami, Ebtihal Khojah, Amani H. Aljahani, Maalem H. Al-Moalem & Mohammad Fikry. (2022) Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product. Crystals 12:5, pages 689.
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Bin Yu, Jie Li, Haiteng Tao, Haibo Zhao, Pengfei Liu & Bo Cui. (2021) Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour. International Journal of Biological Macromolecules 176, pages 177-185.
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Mahsa Majzoobi & Asgar Farahnaky. (2021) Granular cold-water swelling starch; properties, preparation and applications, a review. Food Hydrocolloids 111, pages 106393.
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Jiwoon Park, Jung Min Sung, Yun-Sang Choi & Jong-Dae Park. (2020) Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour. Food Hydrocolloids 108, pages 106005.
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Marina Villanueva, Joanna Harasym, José María Muñoz & Felicidad Ronda. (2019) Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance. Food Hydrocolloids 90, pages 472-481.
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Marina Villanueva, Joanna Harasym, José María Muñoz & Felicidad Ronda. (2018) Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties. Journal of Food Engineering 224, pages 156-164.
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