Journal of Food Process Engineering最新文献_第6页

Enhancing the Quality of Pomegranate Pomace Powder: Impact of Multipin Atmospheric Nonthermal Plasma on Physical, Bioactive, and Antinutritional Properties 提高石榴渣粉的品质：多针常压非热等离子体对其物理、生物活性和抗营养性能的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-30 DOI: 10.1111/jfpe.70175

Subhash Raj, Samuel Jaddu, Sibasish Sahoo, Rama Chandra Pradhan

{"title":"Enhancing the Quality of Pomegranate Pomace Powder: Impact of Multipin Atmospheric Nonthermal Plasma on Physical, Bioactive, and Antinutritional Properties","authors":"Subhash Raj, Samuel Jaddu, Sibasish Sahoo, Rama Chandra Pradhan","doi":"10.1111/jfpe.70175","DOIUrl":"https://doi.org/10.1111/jfpe.70175","url":null,"abstract":"<div>\u0000 \u0000 <p>Pomegranate pomace is a major byproduct from juice production, is often underutilized, even though it is a rich source of bioactive compounds and dietary fibers. However, its use in food formulations is bound by antinutritional factors and low functional properties, requiring innovative techniques like Multipin atmospheric nonthermal plasma (MANTP) to enhance its value. MANTP is an ecofriendly technology that can modify or alter the food materials without any significant degradation in nutritional attributes. This research was aimed to study the effects of MANTP treatment on pomegranate pomace powder (PPP) on bioactive compounds like total phenols, flavonoids, and antinutritional contents, physical characteristics, and morphological changes. MANTP treatment was applied on PPP at three different voltage levels (15, 25, and 35 kV) with three different time (10, 20, and 30 min) at each voltage. Different analytical methods, such as FTIR, XRD, and SEM, were used for characterization. The treatment has affected the quality of food material by enhancing the bioactive compounds such as increment in total phenols (76.63 ± 1.47 to 106.74 ± 5.87 GAE mg/100 g), and total flavonoids (8.186 ± 0.000 to 14.108 ± 0.461 QE mg/100 g) and significantly reducing the antinutritional factors such as phytic acid, condensed tannins, and saponins at higher voltage of MANTP treatment. The MANTP treatment also affected the physicochemical properties by drastically reducing the water activity (0.5406–0.2837), and increasing water solubility index and water absorption capacity. XRD curves depicted that there was a reduction in the degree of crystallinity post-MANTP treatment, making it more amorphous, which can be seen in SEM images.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144520200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Life Cycle Assessment of White Meat Supply to Final Consumer: A Case Study From Türkiye 白肉供应到最终消费者的生命周期评估：以<s:1> rkiye为例

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-27 DOI: 10.1111/jfpe.70170

Arda Yalçuk, Göknur Kayataş Ongun, Fehmi Görkem Üçtuğ

{"title":"Life Cycle Assessment of White Meat Supply to Final Consumer: A Case Study From Türkiye","authors":"Arda Yalçuk, Göknur Kayataş Ongun, Fehmi Görkem Üçtuğ","doi":"10.1111/jfpe.70170","DOIUrl":"https://doi.org/10.1111/jfpe.70170","url":null,"abstract":"<div>\u0000 \u0000 <p>This study employs life cycle assessment (LCA) to analyze the environmental impact of white meat production in Türkiye, focusing on a major poultry producer. As far as the authors are concerned, it is the first ever study on the LCA of white meat production in the context of Türkiye. The LCA reveals significant environmental improvements compared to historical practices, with reductions of 75% in resource use, 36% in greenhouse gas emissions, 72% in land use, and 58% in water use. However, the analysis also identifies room for further progress, as the GWP score (4.21 kgCO<sub>2</sub>eq./kg chicken meat) remains slightly higher than the average reported in previous studies. To address this, the research proposes several strategies for the poultry industry, including sustainable feed production practices (reduced herbicide/pesticide use, renewable energy integration), optimized transport routes, and utilizing chicken waste for biofuel production. By implementing these strategies, the poultry sector can further minimize its environmental footprint. This research contributes to the understanding of the evolving environmental performance of the industry and offers practical approaches for achieving greater sustainability in white meat production.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144492988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Pulsed Electric Field Frequency on the Disintegration of Model Petal Tissue 脉冲电场频率对模型花瓣组织崩解的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-25 DOI: 10.1111/jfpe.70171

Mustafa Fincan

{"title":"Impact of Pulsed Electric Field Frequency on the Disintegration of Model Petal Tissue","authors":"Mustafa Fincan","doi":"10.1111/jfpe.70171","DOIUrl":"https://doi.org/10.1111/jfpe.70171","url":null,"abstract":"<div>\u0000 \u0000 <p>The disintegration behavior of model petal tissue, rose, in response to frequency variations of a pulsed electric field was investigated by measuring the post-treatment electrical conductivity. Tissue suspended in a low conductive medium was exposed to a train of ten 10-μs pulses at 6 kV/cm, with frequencies ranging from 0.17 to 10 Hz. After the treatments, changes in conductivity were monitored for 30 min and used to calculate a disintegration index, Di, and specific energy input. The results were compared to field strengths (3–6 kV/cm), pulse lengths (10–130 μs), pulse numbers (10–70), and freeze–thaw treatment. Furthermore, the kinetics of conductivity during and after treatment were studied empirically and theoretically to gain a better understanding of frequency-induced disintegration. Reduced frequency in the pulse train of 10 at 6 kV/cm improved disintegration at 0.33 Hz, with the strongest disintegration at 0.17 Hz. At 0.17 Hz, the Di value (0.734 ± 0.067) was significantly greater than at 0.67 Hz, 1 Hz, and 10 Hz, but did not differ significantly from the pulse train of 20 at 10 Hz. The reduction to 0.17 Hz saved not just 10 pulses but also around 48% of the energy required for a comparable amount of disintegration. A thorough analysis of conductivity kinetics using model kinetic coefficients revealed that cellular disintegration during pulsation is the principal cause of the long-term effect. The current study shows that by reducing the frequency of the PEF treatment to 0.17 Hz, rose petal tissue can be efficiently disintegrated, suggesting the potential to enhance a variety of petal tissue extraction methods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent Advances in Microbial Decontamination of Food Products Using Nonthermal Preservation Techniques With Modified Atmosphere Packaging 气调包装非保温技术在食品微生物去污中的应用进展

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-25 DOI: 10.1111/jfpe.70095

Saddam Mustafa, Komal Farooq, Ahmed Mahmoud Ismail, Shahid Mahmood, Amal Matar, Alaa S. Alharbi, Hoda Ali Farag Saleh, Xianfeng Du

{"title":"Recent Advances in Microbial Decontamination of Food Products Using Nonthermal Preservation Techniques With Modified Atmosphere Packaging","authors":"Saddam Mustafa, Komal Farooq, Ahmed Mahmoud Ismail, Shahid Mahmood, Amal Matar, Alaa S. Alharbi, Hoda Ali Farag Saleh, Xianfeng Du","doi":"10.1111/jfpe.70095","DOIUrl":"https://doi.org/10.1111/jfpe.70095","url":null,"abstract":"<div>\u0000 \u0000 <p>The demand for advanced, eco-friendly food preservation methods is increasing as consumers seek fresh, nutritious products that retain their natural characteristics while ensuring microbial safety. Nonthermal preservation techniques, such as pulsed electric fields (PEF), high-pressure processing (HPP), cold plasma, ultraviolet (UV) radiation, and pulsed light (PL), are gaining traction for their ability to reduce microbial contamination and inhibit enzymatic activity, offering a promising alternative to traditional methods. However, certain enzymes and bacterial spores can be resilient to individual nonthermal treatments. To address this, combining nonthermal technologies with modified atmosphere packaging (MAP) has shown potential in extending the shelf life of food products while enhancing their resistance to spoilage. This review examines the integration of MAP with nonthermal methods, discussing their mechanisms, benefits, and applications in improving food safety and preserving nutritional and sensory qualities. We explore how these combined techniques reduce microbial load, minimize energy consumption, and enhance preservation efficiency. Additionally, the review highlights the sustainability advantages of these methods and addresses key research gaps, emphasizing the need for continued innovation and broader adoption to improve global food security and public health outcomes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Modular Polycarbonate Solar Dryers for Coffee: Technical Performance and Economic Feasibility 模块化聚碳酸酯太阳能咖啡烘干机的技术性能和经济可行性评价

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-25 DOI: 10.1111/jfpe.70165

Eduardo Duque-Dussán, Juan R. Sanz-Uribe, César A. Ramírez-Gómez

{"title":"Evaluation of Modular Polycarbonate Solar Dryers for Coffee: Technical Performance and Economic Feasibility","authors":"Eduardo Duque-Dussán, Juan R. Sanz-Uribe, César A. Ramírez-Gómez","doi":"10.1111/jfpe.70165","DOIUrl":"https://doi.org/10.1111/jfpe.70165","url":null,"abstract":"<div>\u0000 \u0000 <p>Solar drying is the most common method for drying parchment coffee on smallholder farms due to its low cost. However, traditional dryers often suffer from long drying times, moisture reabsorption, and material degradation, which can reduce coffee quality. This study evaluates two modular, self-supporting solar dryers covered with polycarbonate sheets, one solid (3 mm) and one alveolar (6 mm), compared to a traditional control dryer covered with Prosolar 140 g/m<sup>2</sup> plastic fabric. Trials were conducted in Gigante and San Agustín, Huila, Colombia, measuring drying time, environmental conditions, and sensory quality. Both polycarbonate dryers included an automated ventilation system and a retractable curtain to improve moisture control. The solid polycarbonate dryer reduced drying time by up to 47.8% and maintained the highest internal temperatures. The alveolar dryer reduced drying time by 43.2% and showed slightly better uniformity in sensory scores. Despite the accelerated drying, cup quality was preserved, with no typical defects linked to rapid or uneven drying. The ventilation system maintained low humidity levels, and no nighttime moisture reabsorption was observed, unlike in the control dryer. Economic analysis showed that while the polycarbonate dryers had higher initial costs, they offered better long-term returns due to greater drying capacity and lower maintenance. These systems processed more coffee per cycle and had longer service lives, improving overall profitability. Polycarbonate-based drying systems present an efficient, scalable, and sustainable alternative for coffee producers, particularly in regions with variable climates. They reduce drying time, preserve product quality, and enhance economic feasibility.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Applied Statistical Models to Optimize Ultrasound-Assisted Extraction of Proteins From Hemp Press Cakes 超声辅助提取大麻压榨饼蛋白的应用统计模型评价

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-25 DOI: 10.1111/jfpe.70166

Aditya Bali, Gabrielė Alzbergaitė, Erika Keiko Martinez Vargas, Tomas Ruzgas, Alvija Šalaševičienė, Per Ertbjerg

{"title":"Evaluation of Applied Statistical Models to Optimize Ultrasound-Assisted Extraction of Proteins From Hemp Press Cakes","authors":"Aditya Bali, Gabrielė Alzbergaitė, Erika Keiko Martinez Vargas, Tomas Ruzgas, Alvija Šalaševičienė, Per Ertbjerg","doi":"10.1111/jfpe.70166","DOIUrl":"https://doi.org/10.1111/jfpe.70166","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims at evaluating the efficacy of three developed mathematical models to optimize the physical parameters of ultrasound-assisted extraction applied to hemp press cake (HPC) fractions. A discard of industrial hemp seed oil manufacturing process, HPCs were fractioned based on their particle size and subjected to ultrasonic pretreatment with all possible combinations of ultrasonic power, ultrasonic bath temperature, and ultrasonic application time on the samples. The devised models differed in their algorithmic approach, and each resulted in a different degree of fit for the data sets. Soluble protein yield was chosen as the variable to assess the performance of each applied model. Our results indicate that regression models such as Smoothing Splines Regression and Kernel Regression produced highly favorable results for the degree of fitness of data to the models, with <i>R</i><sup>2</sup> values of 0.949 and 0.953 for HPC fraction HPC-S, particle size < 500 μm, and 0.897 and 0.903 for the HPC-L fraction, particle size > 500 μm, respectively. These models also predicted higher values of soluble protein yield, reaching 25.39 mg/mL for HPC-S and 17.82 mg/mL for HPC-L, under optimized conditions of ultrasonic power, temperature, and application time. The findings of this study also highlight that such modeling procedures can be applied universally to optimize ultrasound-assisted extraction of plant-origin food materials.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

3D Printing Performance of Four Chromatic Mashed Potatoes: Structure and Functional Properties 四色土豆泥的3D打印性能：结构和功能特性

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-25 DOI: 10.1111/jfpe.70169

Yang Yang, Xinxin Wang, Jishuang Deng, Hao Jiang

{"title":"3D Printing Performance of Four Chromatic Mashed Potatoes: Structure and Functional Properties","authors":"Yang Yang, Xinxin Wang, Jishuang Deng, Hao Jiang","doi":"10.1111/jfpe.70169","DOIUrl":"https://doi.org/10.1111/jfpe.70169","url":null,"abstract":"<div>\u0000 \u0000 <p>The primary components and properties of food raw materials are crucial for processing high-quality 3D printed foods. Chromatic potatoes are rich in antioxidant active substances, which possess strong antioxidant and anti-tumor activities. However, their application in 3D printing has not been comprehensively studied. In this study, four kinds of chromatic potatoes—Heijingang, Hongmeigui, Jianchuanhong and Red potato—were used as raw materials to investigate the structure and accuracy of 3D printed products. The changes in physicochemical properties, phytochemicals, and antioxidant activity of the four chromatic potatoes after steaming and 3D printing were investigated. The results showed that total phenolic content of the four chromatic potatoes increased significantly, and total anthocyanin content of Hongmeigui and Heijingang also increased after steaming (<i>p</i> < 0.05). Notably, Heijingang demonstrated the highest antioxidant ability and had a significant inhibitory effect on HepG-2 cell proliferation, suggesting potential for functional food development. However, its high polyphenol content interfered with the formation of an ordered starch structure, resulting in weaker mechanical strength and severe deformation of printed products. In contrast, Jianchuanhong and Red potato exhibited higher mechanical strength and fluidity (high <i>G</i>′ and tan <i>δ</i>) as well as greater short-range order, resulting in better 3D printing performance and higher accuracy, making them more suitable for 3D food printing. This study offers a fresh theoretical foundation for the utilization of chromatic potatoes in 3D printed food.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Emerging Trends in Pulsed Magnetic Field Applications for Preserving Fruit Products 脉冲磁场在水果保鲜中的应用

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-20 DOI: 10.1111/jfpe.70145

Hemant Kumar, T. Pandiarajan, M. Balakrishnan, M. Anand, Devaraj Soundararajan, A. Ramalakshmi, Dhiraj Kumar Yadav

{"title":"Emerging Trends in Pulsed Magnetic Field Applications for Preserving Fruit Products","authors":"Hemant Kumar, T. Pandiarajan, M. Balakrishnan, M. Anand, Devaraj Soundararajan, A. Ramalakshmi, Dhiraj Kumar Yadav","doi":"10.1111/jfpe.70145","DOIUrl":"https://doi.org/10.1111/jfpe.70145","url":null,"abstract":"<div>\u0000 \u0000 <p>The pulsed magnetic field (PMF) is an innovative novel nonthermal processing technique that has garnered significant interest in the food industry because of its ability to deactivate spoilage and pathogenic bacteria without affecting the nutritional and sensory characteristics of fruits and their products. This paper primarily seeks to offer insight into recent developments in PMF technology and its application in fruits and their derivatives. The mechanism and mode of action, which deal with the PMFs applied to microbial inactivation, were also addressed, specifically focusing on the effect of the magnetic field intensity and the pulse numbers in preventing microbial growth. PMF can significantly affect the survival rate of microbes in fruit products with minimal impact on enzyme activity and quality characteristics. However, the molecular mechanism of the antibacterial effects of PMF is largely unknown. Therefore, further studies in this field will have huge potential for developing better sterilization methods and food safety standards. More comprehensive studies on the application of this technology for various fruit products and processing conditions are necessary so that it will be fully established as a nonthermal processing technology with food industry applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144323414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Batch and Flow Cell Ultrasonication in the Processing of Oat Protein Concentrates to Obtain Higher Efficiency and Scalability 间歇式和流式细胞超声在燕麦浓缩蛋白加工中的表征以获得更高的效率和可扩展性

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-19 DOI: 10.1111/jfpe.70164

Lisa Höhme-Matthes, Annett Krause, Frank Schulnies, Sebastian Kleinschmidt, Thomas Kleinschmidt

引用次数: 0

Pasting, Texture and Cooking Characteristics of Whole Grain Extruded Rice With Selenium and Zinc 含硒、锌全粒膨化米的糊化、质地及蒸煮特性

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-06-19 DOI: 10.1111/jfpe.70103

Rui Wang, Chang Liu, Chunmin Ma, Guang Zhang, Chunyu Yang, Na Zhang, Xiaofei Liu

{"title":"Pasting, Texture and Cooking Characteristics of Whole Grain Extruded Rice With Selenium and Zinc","authors":"Rui Wang, Chang Liu, Chunmin Ma, Guang Zhang, Chunyu Yang, Na Zhang, Xiaofei Liu","doi":"10.1111/jfpe.70103","DOIUrl":"https://doi.org/10.1111/jfpe.70103","url":null,"abstract":"<div>\u0000 \u0000 <p>Selenium and zinc are essential trace elements in the human body and play an important role in maintaining body health, but there are still many people suffering from selenium and zinc deficiency in China. Compared with rice, brown rice (BR) is favored because it contains more nutrients such as protein, fat, dietary fiber, vitamins, and minerals. Therefore, BR, L-selenomethylselenocysteine, and L-zinc lactate were used as raw materials; selenium and zinc extruded rice (SZER) was prepared by a twin-screw extruder. Meanwhile, SZER and BR were evaluated, respectively. Research results showed that compared with BR, SZER texture was elastic, and it was aging slowly; the internal structure was uniform, and the surface was loose and porous, so it was easier to cook and produced a pleasant aroma. The crystal structure of starch changed from A-type to V-type, the relative crystallinity and the density of the starch crystal area decreased, and part of the double helix structure was destroyed. The selenium and zinc contents of SZER were 193.03 μg/kg and 21.53 mg/kg, respectively. The edible quality of SZER was close to that of natural rice, which could not only improve the edible quality of BR but also provide an effective way for people to supplement selenium and zinc elements.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144323640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0