Effects of Particle Size and Gelatinization of Job's Tears Powder on the Instant Properties |
Han, Sung-Hee
(Institute of Life Science and Natural Resources, Korea University)
Park, Soo-Jea (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) Lee, Seog-Won (Department of Food & Nutrition, Yuhan College) Rhee, Chul (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) |
1 | Wen L, Rodis P, Wasserman BP. 1990. Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal. Cereal Chem 67: 268-275. |
2 | Davison VJ, Paton D, Diodsady LL, Rubin LJ. 1984. A model for mechanical degradation of wheat starch in a single-screw extruder. J Food Sci 49: 1154-1157. DOI |
3 | Schubert H. 1987. Food particle technology. Part I: properties of particles and particulate food systems. J Food Eng 6: 1-32. DOI ScienceOn |
4 | Nishita KD, Bean MM. 1982. Grinding methods: Their impact on rice flour properties. Cereal Chem 59: 46-49. |
5 | Lai HM. 2001. Effects of hydrothermal treatment on the physicochemical properties of pregelatinied rice flour. Food Chem 72: 455-463. DOI ScienceOn |
6 | Numata M, Yamamoto A, Moribayashi A, Yamada H. 1994. Antitumor components isolated from the Chinese herbal medicine Coix lachryma-jobi. Planta Med 60: 356-359. DOI ScienceOn |
7 | Lee JI, Ryu SN, Hur HS, Kim YH, Kim KH. 1994. Starch content and its gelatinization characteristic in Job's tears. Korean J Crop Sci 39: 98-102. |
8 | Marshall WE. 1992. Effect of degree of milling of brown rice and particle size of milled rice on starch gelatinization. Cereal Chem 69: 632-636. |
9 | Schubert H. 1993. Instantization of powdered food products. Int Chem Eng 33: 28-45. |
10 | Chang HC, Huang YC, Hung WC. 2003. Antiproliferative and chemopreventive effect of adlay seed on lung cancer in vitro and in vivo. J Agric Food Chem 51: 3656-3660. DOI ScienceOn |
11 | Park DJ, Im JY, Ku KH. 2001. Improved dispersibility of green tea powder by microparticulation and formulation. J Food Sci 66: 793-798. DOI ScienceOn |
12 | Park HJ, Rhee C. 1986. Factors influencing instant properties of agglomerated food. Korean J Food Sci Technol 18: 48-54. 과학기술학회마을 |
13 | Barbosa-Canovas GV, Ortega-Rivas E, Juliano P, Yan H. 2005. Food Powders; Physical properties, processing, and functionality series. In Food Engineering Series. Springer press, NY, USA. p 83. |
14 | Tanhehco EJ, Ng PKW. 2005. The effects of extrusion cooking and milling on the instant properties of wheat powder. Food Sci Biotechnol 14: 758-765. |
15 | Knuckles BE, Chiu MM. 1995. -glucan enrichment of barley fractions by air classification and sieving. J Food Sci 60: 1070-1074. DOI ScienceOn |
16 | Jadhav SJ, Lutz SE, Ghorpade VM, Salunkhe DK. 1998. Barley: Chemistry and value-added processing. Crit Rev Food Sci Nutr 38: 123-171. DOI ScienceOn |
17 | Han JY, Khan K. 1990. Physicochemical studies pin-milled and air-classified dry edible bean fractions. Cereal Chem 67: 384-390. |
18 | Lai HM, Cheng HH. 2004. Properties of pregelatinied rice flour made by hot air or gum puffing. Int J Food Sci Tech 39: 201-212. DOI ScienceOn |
19 | Cahasrabudhe MR, Quinee JR, Paton D, Youngs CG, Skura BJ. 1981. Chemical composition of white bean (Phaseolus vulgaris L.) and functional characteristics of its air-calssified protein and starch fraction. J Food Sci 46: 1079-1081. DOI |
20 | Lee SW, Han SH, Rhee C. 2002. Effects of salts and emulsifiers on retrogradation rate of rice starch gel. Food Sci Biotechnol 11: 48-54. |
21 | Jinapong N, Suphantharika M, Jamnong P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng 84: 194-205. DOI ScienceOn |