In recent years, buckwheat noodles have gained increased importance because of their
functional properties. These qualities are attributed to the abundance of bioactive …

Superheated steam treatment (SST) can improve cereal-based foodstuff quality. Starch is
the major component of cereal-based foodstuffs, playing a key role in food quality. For …

Dielectric barrier discharge cold plasma (DBD-CP) was applied to brown rice either in the
form of whole brown rice or in brown rice powder in order to inactivate peroxidase …

The microstructural and techno-functional properties of buckwheat flour and its
processability for making wantuan, as affected by different milling methods, were …

Grains are the primary source of food for most people worldwide and constitute a major
source of carbohydrates. Many novel technologies are being employed to ensure the safety …

Fresh noodles are subjected to rapid spoilage, mainly due to the microorganism, which
adversely affect their shelf life. In this study, we developed a new specific strategy by …

The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in
storage was revealed by analyzing differences in volatile compounds associated with flavor …

To maintain the stable properties of whole Tartary buckwheat and improve its utilization rate,
it is crucial to deactivate the lipolytic enzymes. This study assessed the storage and …

Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the
product quality by regulating the interaction between protein and starch. In this study, the …

A generic instrumental analysis method, matched with sensory evaluation, for the hardness
test of Chinese dried noodles after cooking, was established in this study. The cut and …