Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice

This study revealed that the storage duration (2, 4, 6, 8, 10 and 12 months) of paddy rice and pH (3 and 6.8) of steeping water during germination were significantly influenced the physicochemical properties of germinated brown rice flour (GBRF). GBRF obtained at pH 3 vs. 6.8 provided the highest both reducing sugar content and free gamma‐aminobutyric acid (GABA) content (99.8 vs. 54.2 mg per 100 g flour respectively) as the paddy rice was stored for 8 months. The peak viscosity of GBRF obtained at pH 3 and 6.8 exhibited the lower values than that of non‐GBRF throughout the storage. From the principal component analysis, reducing sugar had a positive correlation with α‐amylase activity whereas a negative correlation was found with peak viscosity. GBRF from paddy rice stored for 8 months and germinated at pH 3 possessed the highest free GABA content, 50 times of the non‐GBRF, which can be further utilised in functional and healthy foods.     

Computer-aided detection and quantification in glistenings on intra-ocular lenses

Multimedia Tools and Applications - The artificial intraocular lens (IOL) is inserted to replaced the crystalline lens of the human eye after cataract surgery or refraction clear lens extraction....     

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

This research was performed to examine selected nutritional quality and physicochemical properties of silkworm pupae. Frozen or powdered pupae from two species of silkworm (Bombyx mori and Samia ricinii) were studied. Eri had the largest size with the highest lightness and peak viscosity. The PCA (principal component analysis) total variance could be explained by 74.68%, and silkworm pupaes could be put into 2 clusters. Cluster 1: all varieties of frozen silkworm pupae having a high moisture content; Cluster 2: silkworm pupae powder. Thai and Hybrid silkworm pupae powder had the highest calcium, total fat and n-3, n-6 and n-9 fatty acids. Eri silkworm pupae powder had the highest protein, essential amino acid and crude fibre. Each variety of silkworm pupae had different properties that might be suitable for developing different food products. Therefore, the presented data would be advantageous for manufacturers for developing functional ingredients and novel foods.