Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough.

During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the final bread crumb texture. Investigation of the spatial conformation of GCWs is still a challenge because it requires both high resolutions and 3D depth imaging. The originality of the present work lies in the use of label-free non-destructive multiphoton microscopy (NLOM) to image the 3D structure of GCWs, shedding light on their behavior and organization in wheat bread dough.

Starch modification through environmentally friendly alternatives: a review.

Starch is a versatile and a widely used ingredient, with applications in many industries including adhesive and binding, paper making, corrugating, construction, paints and coatings, chemical, pharmaceutical, textiles, oilfield, food and feed. However, native starches present limited applications, which impairs their industrial use. Consequently, starch is commonly modified to achieve desired properties.

Combining ozone and ultrasound technologies to modify maize starch.

In this work, maize starch was modified using ultrasound (US) and ozone (O) treatments, each one alone and also in combination. The starch molecular structure, granule characteristics and properties were evaluated. The US treatment alone did not show influence on the starch physical characteristics.

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality.

Background: Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F.

Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch.

Cassava starch has a remarkable importance in the food industry and it can be used either as ingredient or additive. The sour cassava starch is a product with a good oven-expansion capacity and several applications, being especially important as an alternative for gluten-based products. However, it is obtained through natural fermentation followed by solar drying, which hinders its production and application.

Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains.

In this work, the effect of Gamma-irradiation was evaluated on the characteristics of mung bean (Vigna radiata) grains and starches, considering doses up to 5 kGy. For this purpose, the starch structure and properties were evaluated, as well as the grains' hydration, germination and cooking. The irradiation process was able to change the characteristics of both mung bean starches and grains.

Properties and possible applications of ozone-modified potato starch.

In this work, different properties of potato starch modified by ozone oxidation were evaluated and described aiming to represent different possibilities of industrial application. The most promising results were observed regarding the pasting properties and the gel texture of the starch samples ozonated for 15 and 30 min. These samples presented a higher apparent viscosity and a higher gel strength when gelatinized at 65 and 70 °C, if compared to the native sample.

Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots.

Arracacha (Arracacia xanthorrhiza Bancroft) is an underexplored Andean root with a high starch content. In this work, starches from two different varieties of Peruvian arracacha were evaluated and characterized in relation to their granule morphology, molecular structure and properties. The starches presented round or polygonal shapes, with a mean diameter of ~20 μm and B-type granules.

Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties.

The objective of this study was to evaluate the reduction on the levels of the mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, on the wet milling effluent through ozone (O) processing, as well as the impact of ozonation on the rheological properties of flour. The results have shown that the reduction of DON was improved with increasing moisture and exposure time of WWF and wet milling effluent to ozone. The maximum reduction was about 80%, proving that ozonation is an effective and promising technology in reducing mycotoxins in different products.

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components.

The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata).