Journal of Food Measurement and Characterization最新文献

{"title":"Enhancing the black truffle polysaccharide extraction efficiency using a combination of natural deep eutectic solvents and ultrasound-assisted techniques","authors":"Yi Wu,&nbsp;Hui Hu,&nbsp;Guangzhen Yang,&nbsp;Yifan Chen,&nbsp;Xiaoyu Zhong,&nbsp;Shanshan Li,&nbsp;Ming Pan,&nbsp;Yuanbin Li,&nbsp;Jiaheng Zhang","doi":"10.1007/s11694-024-03073-w","DOIUrl":"10.1007/s11694-024-03073-w","url":null,"abstract":"<div><p>Natural deep eutectic solvents (NaDESs) with ultrasound-assisted (UAE) method was used to improve the extraction efficiency of polysaccharide from black truffles, which can overcome the limitations of conventional methods. It demonstrated that the extraction efficiency of polysaccharide by six NaDESs with UAE were better than those of conventional solvents. Among the NaDESs, betaine-citric acid (BetCi) NaDES showed the best performance, achieving a remarkable extraction yield of 9.38%, outperforming water, ethanol, and 1,3-butanediol by 0.4, 11.5 and 11.0 times, respectively. Moreover, the polysaccharide yield was further optimized by response surface method, based on three influence factors (NaDES concentration, liquid-to-solid, and ultrasonic time). Scanning electron microscopy images showed that compared to the traditional extraction methods, the plate-like structure fractured into smaller pieces of black truffles treated by BetCi NaDES with UAE, indicating deeper interactions between NaDES and black truffles. Furthermore, the skin penetration as well as antioxidant and anti-wrinkle properties of the black truffle polysaccharide extract were evaluated, revealing promising bioactivity. Overall, this study represents a comprehensive exploration of novel extraction methods, highlighting efficient polysaccharide extraction and its potential applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2208 - 2219"},"PeriodicalIF":2.9,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707027","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}

{"title":"Intelligent packaging film fortified with betacyanin for prolonging rice cake freshness","authors":"Rubalya Valantina Sathianathan,&nbsp;Jasline Joseph,&nbsp;R. Raveena,&nbsp;K. Ilanthendral","doi":"10.1007/s11694-025-03116-w","DOIUrl":"10.1007/s11694-025-03116-w","url":null,"abstract":"<div><p>Synthesis of active biodegradable packaging materials with antibacterial and antioxidant components to improve food’s shelf life has gained momentousness in recent research area. Hence, a commixture of spherical-shaped ZnO-TiO₂ nanoparticles (NP-37 nm) was prepared and bounded with kitchen-waste bio-composites (garlic peel and beetroot stem). The hybrid mixture incorporated with polyvinyl alcohol and glycerol was cast into films R1 (NP-0.01 g), R2 (NP-0.015 g), and R3 (NP-0.02 g). The NP was inspected using XRD, TEM (SAED with d-spacing-2.81 Å), FESEM and EDS. UV analysis confirms the presence of betacyanin (500–550 nm) from the treated beetroot stem extract. The prepared films were found to have bacterial load enumeration ≤ 17 cfu/g. The barrier properties such as UV barrier, opacity (R2-30.3%) and increasing hydrophobicity with NP ratio were studied. Functional parameters of the prepared films like water vapour transmission rate (≤ 2.56 g/cm²/day), moisture content (R3-26.04%), solubility (≤ 30.91%), soil degradation, etc. were examined. The band gap of films was calculated as R1-4.88 eV, R2-5.06 eV and R3-5.21 eV confirming their insulating nature. The real-time analysis of the freshness and continuance of steamed rice cakes was observed from the film’s colour change with the change in the pH level, interpreting its quality and enhanced shelf-life. The research supported by statistical analysis highlights the significance of betacyanin (colour indication) and added NP (novel admixture) as a smart biodegradable film. “Intelligent film”—a valid substitute for non-degradable plastics, and a potential retainment of the freshness of putrescible food by 60% could be recommended in storing food in industries.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2366 - 2382"},"PeriodicalIF":2.9,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707026","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}

{"title":"Assessing the efficacy of rosemary extract as a natural preservative for enhancing oxidative stability and preventing rancidity in linseed oil","authors":"Walid Yeddes,&nbsp;Iness Bettaieb Rebey,&nbsp;Hedia Manai-Djebali,&nbsp;Safa Rguez,&nbsp;Majdi Hammami,&nbsp;Salma Nait-Mohamed,&nbsp;Mouna Ben Farhat,&nbsp;Moufida Saidani Saidani Tounsi","doi":"10.1007/s11694-025-03107-x","DOIUrl":"10.1007/s11694-025-03107-x","url":null,"abstract":"<div><p>This study explored the efficacy of rosemary as a natural antioxidant and preservative to combat oxidative rancidity in linseed oil. The characterization of rosemary essential oil and extract demonstrated a high phenolic content, particularly in rosmarinic and carnosic acids. Utilizing optimized mixture design, a potent fat preservative was developed that leveraged the synergistic interactions of these rosemary compounds. The preservative exhibited significant antioxidant activity, evidenced by reductions in acidity levels (0.773 to 1.097) and peroxide values (1.473 to 2.494), as well as notable shifts in extinction values of linseed oil subjected to thermo-oxidative stress. Furthermore, it effectively preserved the stability of key fatty acids, outperforming the synthetic preservative BHT in preventing the oxidation of primary fatty acids, including stearic, oleic, linoleic, and α-linoleic acids. These findings underscored the potential of rosemary-derived preservatives to enhance oxidative stability and extend the shelf life of linseed oil, offering promising implications for food quality and safety.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2252 - 2263"},"PeriodicalIF":2.9,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706985","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}

{"title":"Enzymatic modification of dietary fiber extracted from queen pineapple waste: implications for functional and structural properties","authors":"Payel Dhar,&nbsp;C. Nickhil,&nbsp;Sankar Chandra Deka","doi":"10.1007/s11694-024-03043-2","DOIUrl":"10.1007/s11694-024-03043-2","url":null,"abstract":"<div><p>The study seeks to explore the transformative impact of enzymatic modification on dietary fiber extracted from queen pineapple waste, focusing on both its structural and functional characteristics. The study provides important insights into the underlying process of modification and its implications for the quality of dietary fiber by analyzing the structural changes brought about by enzymatic processes. For example, the study improves the water holding capacity from 8.64 to 15.78 g/g and the swelling capacity from 4.23 to 8.68 mL/g. Furthermore, compared to the non-modified dietary fiber, the enzymatic treatment enhanced the hypoglycemic characteristics, such as glucose adsorption capacity (87.18 to 120.52 mM), of the dietary fiber extracted from queen pineapple waste. It also has physicochemical improvements like 3.98 to 7.38 mM/g of cation exchange capacity. Therefore, the modification by enzymes such as cellulase and xylanase enhances the qualities of the extracted dietary fiber (DF), suggesting a promising potential for incorporating queen pineapple waste into various food applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2195 - 2207"},"PeriodicalIF":2.9,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706986","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}

{"title":"Monitoring process contaminants 2- and 3-MCPD esters and glycidyl esters in edible oils and processed food in the Egyptian market","authors":"Rafaat M. Elsanhoty,&nbsp;Mahmoud A. Al-Saman,&nbsp;Bertrand Matthäus,&nbsp;Mohamed Fawzy Ramadan","doi":"10.1007/s11694-025-03108-w","DOIUrl":"10.1007/s11694-025-03108-w","url":null,"abstract":"<div><p>The existence of 2-, 3-MCPD, and glycidyl esters in edible oils and processed foods poses a possible risk to human health. This work aimed to investigate the content of 2-, 3-MCPD and glycidyl esters in selected raw and processed food products found in the Egyptian market. A total of 112 edible oils, margarine, peanut products, corn products, wheat snacks, potato chips, meat products, fish, fishery products, dairy products, bakery products and coffee were collected from Egyptian markets. The lipid fraction containing 2-, 3-MCPD and glycidyl esters were analyzed using GC–MS. Levels of 2-, 3-MCPD and glycidyl esters were detected in all oil and margarine samples. At the same time, the concentration of 3-MCPD was high in biscuits. Oil samples collected from falafel restaurants in Giza Governorate contained 6.55, 3.85, and 2.25 mg kg⁻¹ of 2-, 3-MCPD and glycidyl, respectively. 2-, 3-MCPD and glycidyl esters were detected in all samples of maize, wheat snacks and potato chips. Levels of 3-MCPD were higher in beef cocktail sausage samples than in other meat products. Free 3-MCPD levels in fish products were higher than recommended. Old processed cheese contained high levels of 2-, 3-MCPD and glycidyl esters (4.05, 1.25, 0.90 mg kg⁻¹, respectively). The results showed high levels of 2-, 3-MCPD and glycidyl esters in Bitifor (bakery product) collected from Cairo and biscuits from Sadat City. The results reveal the presence of different levels of 2-, 3-MCPD and glycidyl esters in some raw and processed food products in the Egyptian market. The choice of cooking oil, which is absorbed into the cooked food, had a significant impact on the occurrence of 2-, 3-MCPD and glycidyl esters. In order to reduce their exposure to MCPD and GE esters, consumers are recommended to make informed decisions about the food they eat and the cooking oil they use to prepare food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2264 - 2275"},"PeriodicalIF":2.9,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706884","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}

{"title":"Antiproliferative and antibacterial activities of lactic acid bacteria-fermented pomegranate juice: implications for colon cancer therapy","authors":"Sivasankari Rajendran,&nbsp;Fazlurrahman Khan,&nbsp;Arun Kumar Mani","doi":"10.1007/s11694-025-03112-0","DOIUrl":"10.1007/s11694-025-03112-0","url":null,"abstract":"<div><p>Natural products have emerged as a viable source for cancer prevention and therapy, accounting for over 80% of FDA-approved cancer therapies over the last three decades. Pomegranate juice, known for its potential antioxidant action, has been extensively researched, although its use in cancer treatment remains still unexplored. Lactic acid Bacteria (LAB) is one of the beneficial microorganisms that can increase the bioactivity of fermented foods. The objective of this study was to assess the cancer-fighting potential of cell-free fermented pomegranate juice using lactic acid bacteria on HT-29 cancer cell cultures. The two LAB strains were isolated from the infant feces samples and identified as <i>Lactobacillus pentosus</i> ISB1 and <i>Lactobacillus fermentum</i> ISB2 through the 16s rRNA sequencing method. These strains exhibited 98% survivability under simulated digestive conditions and displayed gamma hemolysis. The LAB fermented juice exhibits both strong antibacterial activity and significant cytotoxic effects against HT-29 human colon cancer cells (IC₅₀ = 32.1 µg/mL). Furthermore, the treatment with fermented pomegranate triggered apoptosis, as demonstrated by DNA fragmentation and nuclear morphological changes. The fermented juice also inhibits mitotic cell division, namely in the G2/M phase. These findings suggest that fermented pomegranate juice has substantial antiproliferative and antibacterial properties, potentially benefiting colon cancer prevention and treatment, as well as broader human health improvements.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2303 - 2317"},"PeriodicalIF":2.9,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707193","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}

{"title":"On-tree mango detection and size estimation using attention-enhanced mangoYOLO5 and XGBoost regression","authors":"Hari Chandana Pichhika,&nbsp;Priyambada Subudhi,&nbsp;Raja Vara Prasad Yerra","doi":"10.1007/s11694-025-03114-y","DOIUrl":"10.1007/s11694-025-03114-y","url":null,"abstract":"<div><p>Accurate estimation of mango size during harvesting is essential for optimizing harvest timing, resource allocation, quality control, and profitability in mango cultivation. This paper presents a computer vision based on-tree mango detection using an upgraded MangoYOLO5 model and size estimation from the detected bounding boxes using XGBoost regression analysis. As the accuracy of size estimation depends on the precision of the rendered bounding box, we have focused on improving the detection accuracy by adding spatial and channel attention modules into the MangoYOLO5, a customized YOLOv5 model for mango detection proposed in our previous work. The proposed Attention Enhanced MangoYOLO5 (AE-MangoYOLO5) model focuses on the most relevant parts of the input image, reducing false positives and improving detection accuracy in scenarios involving occlusion and overlapping. The detected bounding box parameters, such as height and width, are correlated with the actual mango dimensions measured using a Vernier Caliper. XGBoost regression with positional loss is used to get the correlation, and an empirical study is conducted by comparing its results with traditional XGBoost, linear, and logistic regression models. A coefficient of determination (<span>(R^2)</span>) of 0.91 is obtained in the proposed approach, reflecting a robust alignment between estimated and actual mango sizes which is higher than that of the conventional regression models.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2333 - 2349"},"PeriodicalIF":2.9,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707188","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}

{"title":"Health-promoting benefits of the wild mushroom Suillus mediterraneensis (Jacquet. & J. Blum) Redeuilh, collected from Algeria: Myco-chemical investigation and bioactive properties","authors":"Mimoune Souna,&nbsp;Choukri Tefiani,&nbsp;Tarik Mohammed Chaouche,&nbsp;Rachid Azzi,&nbsp;Salim Habi,&nbsp;Saliha Kermane Souna","doi":"10.1007/s11694-025-03111-1","DOIUrl":"10.1007/s11694-025-03111-1","url":null,"abstract":"<div><p><i>Suillus mediterraneensis</i> is a valuable resource, and its bioactive compounds and pharmacological activities provide a useful therapeutic ingredient. In this context, the present work focuses on the investigation of their mycochemical constituents in relation to their bioactive properties. Four extracts: hydro-methanolic, hexane, dichloromethane and mixture of solvents were examined. Cytotoxicity was tested as a first step to assess the safety using hemolytic test. The hydro-methanolic and mixture of solvents extracts contain powerful antioxidants as phenolic, flavonoid and condensed tannin (76.20 ± 5.47 and 59.53 ± 2.35 µg GAE/mg extract), (13.27 ± 1.39 and 9.11 ± 0.25 µg CE/mg extract) and (19.17 ± 2.89 and 18.92 ± 1.26 µg CE/mg extract) respectively. All extracts were found to have weak hemolytic actions. Hydro-methanolic extract displayed a high antioxidant property against DPPH (IC₅₀: 50.56 ± 2.60 µg/mL) and ABTS (IC₅₀: 44.53 ± 3.46 µg/mL). The mixture of solvents extract possessed better FRAP power (EC₅₀: 89.67 ± 5.13 µg/mL), also it exerted the strongest anti-hemolytic potential (HT₅₀: 192.44 ± 2.16 min at 200 µg/mL). The anti-inflammatory assay by inhibition of protein denaturation revealed that both extracts hydro-methanolic and mixture of solvents at 1500 μg/ml showed evidence of activity compared to diclofenac (71.37 ± 1.80%), (70.20 ± 1.80%) and (98.43 ± 0.52%) respectively. Heat-induced hemolysis assessed that hydro-methanolic, dichloromethane and mixture of solvents at 1000 μg/ml compared to acetyl salicylic acid demonstrated a promising protection (48.89 ± 1.10%), (46.28 ± 1.49%), (43.46 ± 3.67%) and (91.7 ± 0.99%) respectively. PCA and HCA analysis were applied in consideration of their bioactive compounds and biological abilities. The mixture of solvents and hydro-methanol extracts shows a promising anti-inflammatory and anti-hemolytic potential as one of the beneficial functions.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2276 - 2302"},"PeriodicalIF":2.9,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707187","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}

{"title":"Effect of foaming duration, soy protein isolate and drying temperature on DPPH activity, color and solubility of foam-mat dried bottle gourd powder: optimization, characterization and storage study","authors":"Sameer Sharma,&nbsp;Swati Kapoor,&nbsp;Sudha Rana,&nbsp;Bal Vipan Chander Mahajan","doi":"10.1007/s11694-025-03113-z","DOIUrl":"10.1007/s11694-025-03113-z","url":null,"abstract":"<div><p>The undertaken study was conducted to prepare bottle gourd juice powder using foam mat drying. The foam mat drying process parameters were optimized using response surface methodology with three parameters i.e. concentration of soy protein isolate, drying temperature and whipping time on the physico-chemical properties (responses) viz. yield, <i>a</i>* value, water solubility index and DPPH free radical scavenging activity was designed using three factors three level Box–Behnken design (BBD) of response surface design. The optimized conditions were obtained as 6.85 per cent concentration of soy protein isolate, 53.22 °C drying temperature and 3.36 min whipping time with desirability of 78.5 per cent. Under these optimized process parameters the values of responses were obtained as yield 11.69 per cent, a* value − 4.54, water solubility index 45.44 per cent and 41.83 per cent DPPH free radical scavenging activity. The optimised foam mat dried powder was than analysed for various physico-chemical properties, physical properties, bioactive constituents, surface morphology and molecular interactions. Surface morphology of the optimised powder releaved that the powder particles were porous and possessed flake-like structure. The sensory evaluation scores of reconstituted optimised foam mat dried powder were lower in comparison to raw bottle gourd juice in terms of overall acceptability. Aluminium laminate pouch was found to better preserve the physico-chemical quality attributes of the powders which highlight its potential use as a packaging material for the bottle gourd juice powder.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2318 - 2332"},"PeriodicalIF":2.9,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707014","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}

{"title":"Thermally-induced modulations of starch and protein characteristics in sorghum grain","authors":"Jyoti Semwal,&nbsp;M. S. Meera","doi":"10.1007/s11694-024-03075-8","DOIUrl":"10.1007/s11694-024-03075-8","url":null,"abstract":"<div><p>Sorghum grains were processed using infrared radiation (IR), microwave (MW), and steam treatment (ST); fractionated to obtain corneous endosperm (CE), and were studied for starch and protein modifications. IR increased in vitro protein digestibility (59.31–84.45%), resistant starch content (13.02–21.21%), and decreased glycemic index (GI) (59.19–44.45%). MW increased the slowly digestible starch (SDS) (39.19–45.11%), however could not decrease GI. ST increased rapidly digestible starch (47.59–70.82%) with a drastic decrease in protein digestibility by 47.88%. Functional analyses revealed that the ST increased both water and oil absorption capacities upto 174.28 and 172.17%, respectively. Thermal, structural, and pasting profile analyses revealed limited changes in IR treated sample when compared to control. Changes in thermal properties induced more stable configuration of treated samples compared to control. Modulations in the starch and protein characteristics suggested that the IR promoted binary complexing between starch and protein via hydrogen bonding. This binary complex imparted low GI to CE and hence could be used in food formulations for obese and diabetic populations. However, the dipolar movements in MW caused transglycosidation that increased the SDS content, which needs to be explored for further utilization. ST resulted in honey-comb like structure of starch resulting in the superior techno-functional qualities that could be used as texture modifier in food products. This study highlights that the method of thermal treatment plays a pivotal role in enhancing the value of modified grains, tailoring them into consumer-specific products.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2220 - 2232"},"PeriodicalIF":2.9,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707012","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}