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Start Over Author "Wang, Yuehui" Journal international journal of food science & technology
5 results on '"Wang, Yuehui"'

3. Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

Author

Wei Zhang, Wenping Ding, Donghai Wang, Yongcheng Shi, and Wang Yuehui

Subjects
Ozone, Starch, fungi, food and beverages, Rice flour, Industrial and Manufacturing Engineering, Viscosity, chemistry.chemical_compound, Agronomy, chemistry, medicine, Food science, Treatment time, Swelling, medicine.symptom, Food Science
Abstract

Summary The effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch was investigated. Results showed that ozone treatment increased the pasting viscosity of waxy rice flour. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively. The alpha-amylase in waxy rice flour was inactivated during the treatment. The gelatinisation temperature and enthalpy of waxy rice flour were kept unchanged after the treatment. For waxy rice starch, pasting viscosity, swelling power and molecular weight were increased after 0.5 h of treatment, but decreased as treatment time extended. The ozone treatment decreased gelatinisation temperature and enthalpy of waxy rice starch.

Published
2014

5. Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch.

Author

Ding, Wenping, Wang, Yuehui, Zhang, Wei, Shi, Yongcheng, and Wang, Donghai

Subjects
*PHYSIOLOGICAL effects of ozone, *RICE flour, *GELATION, *EFFECT of temperature on food, *RICE starch, *MOLECULAR weights
Abstract

The effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch was investigated. Results showed that ozone treatment increased the pasting viscosity of waxy rice flour. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively. The alpha-amylase in waxy rice flour was inactivated during the treatment. The gelatinisation temperature and enthalpy of waxy rice flour were kept unchanged after the treatment. For waxy rice starch, pasting viscosity, swelling power and molecular weight were increased after 0.5 h of treatment, but decreased as treatment time extended. The ozone treatment decreased gelatinisation temperature and enthalpy of waxy rice starch. [ABSTRACT FROM AUTHOR]

Published
2015
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