scholarly journals Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

2020 ◽  
Vol 43 (9) ◽  
Author(s):  
Kun Li ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Jicheng Xu ◽  
Chaohui Yang
Keyword(s):  
Essential Oils ◽  
Composite Coating ◽  
Mung Bean ◽  
Storage Quality ◽  
Mung Bean Starch

Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets

2014 ◽  
Vol 10 (2) ◽  
pp. 261-268 ◽  
Author(s):  
Lingwen Zhang ◽  
Hongfang Ji ◽  
Mingduo Yang ◽  
Hanjun Ma
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mung Bean ◽  
Oil Content ◽  
Dry Weight ◽  
Water Retention Capacity ◽  
Starch Granules ◽  
Retention Capacity ◽  
Mung Bean Starch

Abstract Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.

Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch

2019 ◽  
Vol 294 ◽  
pp. 285-292 ◽  
Author(s):  
Kuiliang Zhang ◽  
Yangyong Dai ◽  
Hanxue Hou ◽  
Xiangyang Li ◽  
Haizhou Dong ◽  
...  
Keyword(s):  
Mung Bean ◽  
Mung Bean Starch ◽  
Structures And Properties

The Role of NaCl or KCl Act on Precipitation Rate and Some Properties of Mung Bean Starch

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Shuqin Yan ◽  
Cheng Liu ◽  
Shifeng Li ◽  
Qun Shen
Keyword(s):  
Mung Bean ◽  
Light Transmittance ◽  
Precipitation Rate ◽  
Swelling Power ◽  
Starch Quality ◽  
Starch Properties ◽  
Mung Bean Starch ◽  
Good For

Mung bean starch has been manufactured by sour liquid processing for hundreds of years in China. Ions in sour liquid will impact the starch properties and vermicelli quality. To understand the role of the ions act on the processing and starch quality, different concentrations of NaCl or KCl effect on precipitation rate of starch slurry, starch properties and the potential quality of vermicelli were studied. Results showed that starch slurry took a shorter time to start precipitating when NaCl or KCl concentration increased from 0.027mol/L to 0.088 mol/L. Light transmittance, swelling power and peak viscosity of mung bean starch was significantly decreased from 0.02mol/L to 0.10mol/L NaCl or KCl. Increasing To, Tp, Tc and Tc-To was noticed from 0.02mol/L to 0.10 mol/L NaCl or 0.04mol/L to 0.08mol/L KCl. These changes would be helpful for improving vermicelli quality. However increasing solubility at test concentrations of NaCl and KCl was not good for vermicelli quality.

Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

LWT ◽  
2015 ◽  
Vol 63 (2) ◽  
pp. 1199-1205 ◽  
Author(s):  
Fengfeng Wu ◽  
Yaping Meng ◽  
Na Yang ◽  
Han Tao ◽  
Xueming Xu
Keyword(s):  
Mung Bean ◽  
Mung Bean Starch

Contribution to the Optimization of a Gas Chromatographic Method by QbD Approach used for Analysis of Essential Oils from Salvia officinalis

2019 ◽  
Vol 70 (6) ◽  
pp. 2015-2020
Author(s):  
Silvia Robu ◽  
Aurelia Romila ◽  
Olimpia Dumitriu Buzia ◽  
Adrian Florin Spac ◽  
Camelia Diaconu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Mobile Phase ◽  
Chromatographic Method ◽  
Salvia Officinalis ◽  
Salvia Officinalis L ◽  
Gas Chromatographic Method

Numerous articles on Salvia officinalis L. have been published regarding the composition of their essential oil. The considerable variation found may be due to the quality of the plant material as well as to the methods used for analysis. A simple GC-MS method was developed and optimized in the QbD approach, for the determination of sage essential oils. The optimization of GC-MS analysis was performed using different mobile phase flows, injection volumes, split ratios and temperature programs. The optimized method proved to be simple and can be successfully applied for the determination of sage essential oils.

Effects of rosemary and ginger on storage quality of western‐style smoked sausage

2021 ◽  
Author(s):  
Yajun Zhou ◽  
Zonghao Li ◽  
Yan Chen ◽  
Hui Fang ◽  
Shujie Wang
Keyword(s):  
Storage Quality

scholarly journals Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1095
Author(s):  
Ke Jiang ◽  
Yong Kuang ◽  
Liying Feng ◽  
Yuhao Liu ◽  
Shu Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Molecular Hydrogen ◽  
Practical Significance ◽  
Total Phenolic ◽  
Guaiacol Peroxidase ◽  
Storage Quality ◽  
Decay Index ◽  
Chinese Chive ◽  
Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

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