@article{marcia_aleman_montero-fernandez_martin-vertedor_manrique-fernandez_moncada_kayanush_2023, title={Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder}, volume={9}, ISSN={["2311-5637"]}, DOI={10.3390/fermentation9050408}, abstractNote={This study aimed to examine the prebiotic effect of Carao (Cassia grandis) pulp powder on the probiotic characteristics of Lactobacillus acidophilus regarding the viability, enzymatic activity, lysozyme resistance, bile and acid tolerances, and tolerance to gastric juices. Carao powder was used at 0% (control), 1%, 2%, and 3% (w/v). Acid and lysozyme tolerance were determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The gastric juice tolerance was determined at pH 2, 3, 4, 5, and 7 during 0 and 30 min of incubation. The protease was evaluated at 0, 12, and 24 h of incubation. The bacterial viability experiment was carried out for 10 h, taking readings every hour. Low-acidity conditions were used, and no significant differences were found between the control and the different Carao concentrations added to the L. acidophilus viability study. The Carao samples at 2% and 3% had significantly (p < 0.05) higher counts for bile and lysozyme resistance and higher protease activity when compared to control samples. On the other hand, Carao addition did not impact bacterial viability, acid tolerance, and gastric juice resistance. Thus, Carao pulp powder at different concentrations could act as a prebiotic source to enhance the development of L. acidophilus during gastrointestinal digestion.}, number={5}, journal={FERMENTATION-BASEL}, author={Marcia, Jhunior and Aleman, Ricardo Santos and Montero-Fernandez, Ismael and Martin-Vertedor, Daniel and Manrique-Fernandez, Victor and Moncada, Marvin and Kayanush, Aryana}, year={2023}, month={Apr} }
 @article{aleman_paz_prinyawiwatkul_moncada_king_2023, title={Comparison of the Thermal and Rheological Properties of Frontiere Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems}, ISSN={["1521-379X"]}, DOI={10.1002/star.202200196}, abstractNote={Gluten-free blends utilize starches, gums, hydrocolloids, and proteins for viscoelasticity, gas holding ability, and crumb structure of dough and batter without gluten. This study examines Frontière brown rice flour (HPBRF), a new high protein rice cultivar, with tapioca starch (TS) and potato starch (PS) in an aqueous model system in a mixture design, to study interaction effects on pasting properties. The effect of the flour from this new cultivar on the pasting properties of other starches typically used in gluten-free products has not yet been tested. Pasting properties are analyzed with a Rapid Visco Analyzer (RVA). Rheological and thermal characterization of the flour and starches are also done using differential scanning calorimetry (DSC) and a rheometer. The blends of HPBRF and PS affect the pasting properties compared to each alone, and it is observed that the application of HPBRF with PS decreases breakdown viscosity and peak viscosity, significantly compared to PS alone. Also, the ternary mixture considerably decreases the retrogradation potential for HPBRF, which indicates more stability during storage. These positive and negative effects can indicate how combined usage of these ingredients for the development of bakery products can impact physiochemical properties of gluten-free bakery products.}, journal={STARCH-STARKE}, author={Aleman, Ricardo S. and Paz, Gabriella and Prinyawiwatkul, Witoon and Moncada, Marvin and King, Joan M.}, year={2023}, month={Apr} }
 @article{simora_duranova_brindza_moncada_ivanisova_joanidis_straka_gabriny_kacaniova_2023, title={Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes}, volume={12}, ISSN={["2304-8158"]}, DOI={10.3390/foods12030593}, abstractNote={In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread formulation. The final products were analyzed regarding their proximate composition, content of selected biologically active substances, antioxidant activity (AA), volume, and sensory attributes. Increasing the incorporation of CCP led to significantly (p < 0.05) higher concentrations of carbohydrate, ash, energetic value, total polyphenols, phenolic acids and AA, and reduced fat and protein contents (p < 0.05). Moreover, up to 5% addition of CCP positively affected the volume (642.63 ± 7.24 mL) and specific volume (2.83 ± 0.02 cm3/g) of bread loaves, which were significantly (p < 0.05) higher compared to the control (no addition of CCP; 576.99 ± 2.97 mL; 2.55 ± 0.002 cm3/g). The sensory attributes chewiness, crumb springiness, bitterness, and sourness had lower scores (p < 0.05) in bread formulated with 10% CCP compared to the control. Overall, results show that the bread loaves produced with up to 5% CCP addition were considered the preferred formulation among the experimental samples tested, taking into consideration their composition, bioactive content, sensory, and physical properties.}, number={3}, journal={FOODS}, author={Simora, Veronika and Duranova, Hana and Brindza, Jan and Moncada, Marvin and Ivanisova, Eva and Joanidis, Patricia and Straka, Dusan and Gabriny, Lucia and Kacaniova, Miroslava}, year={2023}, month={Feb} }
 @misc{balfany_gutierrez_moncada_komarnytsky_2023, title={Current Status and Nutritional Value of Green Leaf Protein}, volume={15}, ISSN={["2072-6643"]}, url={https://doi.org/10.3390/nu15061327}, DOI={10.3390/nu15061327}, abstractNote={Green leaf biomass is one of the largest underutilized sources of nutrients worldwide. Whether it is purposely cultivated (forage crops, duckweed) or upcycled as a waste stream from the mass-produced agricultural crops (discarded leaves, offcuts, tops, peels, or pulp), the green biomass can be established as a viable alternative source of plant proteins in food and feed processing formulations. Rubisco is a major component of all green leaves, comprising up to 50% of soluble leaf protein, and offers many advantageous functional features in terms of essential amino acid profile, reduced allergenicity, enhanced gelation, foaming, emulsification, and textural properties. Nutrient profiles of green leaf biomass differ considerably from those of plant seeds in protein quality, vitamin and mineral concentration, and omega 6/3 fatty acid profiles. Emerging technological improvements in processing fractions, protein quality, and organoleptic profiles will enhance the nutritional quality of green leaf proteins as well as address scaling and sustainability challenges associated with the growing global demand for high quality nutrition.}, number={6}, journal={NUTRIENTS}, author={Balfany, Connor and Gutierrez, Janelle and Moncada, Marvin and Komarnytsky, Slavko}, year={2023}, month={Mar} }
 @article{aleman_marcia_duque-soto_lozano-sanchez_montero-fernandez_ruano_hoskin_moncada_2023, title={Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts}, volume={12}, ISSN={["2223-7747"]}, DOI={10.3390/plants12132533}, abstractNote={White willow (Salix alba) is a medicinal plant used in folk medicine. In this study, aqueous and ethanolic willow bark extracts were obtained via ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE), and analyzed regarding their phytochemical (total phenolics, phenolic acids, flavonoids, and tannins) content and in vitro biological properties (antibacterial and antifungal activity, acetylcholinesterase AChE inhibitory activity and anti-inflammatory effects). The highest phenolic, tannin, and flavonoid contents were found for willow bark extracts obtained via microwave-assisted extraction using ethanol as a solvent (SA-ME). The polyphenol load of all MAE and UAE extracts was higher when conventional solid–liquid extraction was applied (ρ < 0.05). The antioxidant capacities were stronger for microwave-assisted ethanolic extracts, with the lowest IC50 values of 12 μg/mL for DPPH• and a value of 16 μg/mL for ABTS•+, whereas the conventional extraction had the highest IC50 values (22 μg/mL and 28 μg/mL, respectively). Willow bark extract showed antibacterial activity against Gram-positive bacteria S. aureus and P. aeruginosa. AChE inhibitory activity was dependent on the extraction method and solvent used, and the highest inhibition among samples was observed for SA-ME. Taken altogether, our findings suggest that willow (Salix alba) bark extract obtained via ethanolic microwave-assisted extraction is a phytochemical-rich resource with in vitro, anti-inflammatory, and AchE inhibitory properties and, therefore, potential multiple medicinal end-uses.}, number={13}, journal={PLANTS-BASEL}, author={Aleman, Ricardo S. S. and Marcia, Jhunior and Duque-Soto, Carmen and Lozano-Sanchez, Jesus and Montero-Fernandez, Ismael and Ruano, Juan A. A. and Hoskin, Roberta Targino and Moncada, Marvin}, year={2023}, month={Jul} }
 @article{dantas araujo_xavier-santos_silva_lima_schlamb_fernandes-pedrosa_silva junior_araujo junior_rathinasabapathy_moncada_et al._2023, title={Gel formulated with Bryophyllum pinnatum leaf extract promotes skin wound healing in vivo by increasing VEGF expression: A novel potential active ingredient for pharmaceuticals}, volume={13}, ISSN={["1663-9812"]}, DOI={10.3389/fphar.2022.1104705}, abstractNote={Bryophyllumpinnatum (Crassulaceae) is used in traditional medicine for treating skin wounds. In our previous study, a topical gel containing B. pinnatum aqueous leaf extract showed a preclinical anti-inflammatory effect in in vivo acute edema models. In continuation, the present study aims to evaluate the phytochemical content and the stability of a formulation in gel containing B. pinnatum aqueous leaf extract and its healing properties and mechanism of action through an experimental model of induction of skin wounds in rats and in vitro assays. The animals were treated topically for 7 or 14 days with a formulation in gel containing extract at 5% or a placebo or Fibrinase® in cream. In addition, to establish some quality control parameters, the total phenolic content (TPC), total flavonoid content (TFC), and a study focusing on the phytochemical and biological stability of a gel for 30 days at two different conditions (room temperature and 40°C/75% RH) were performed. Gel formulation containing extract showed a TPC and TFC of 2.77 ± 0.06 mg of gallic acid/g and 1.58 ± 0.03 mg of quercetin/g, respectively. Regarding the stability study, the formulation in gel showed no significant change in the following parameters: pH, water activity, chromatographic profile, and the content of the major compound identified in the extract. The gel formulation containing extract stimulated skin wound healing while reducing the wound area, as well as decreasing the inflammatory infiltrate, reducing the levels of IL-1β and TNF-α, and stimulating angiogenesis with increased expression of VEGF, an effect similar to Fibrinase. In conclusion, the gel formulation containing extract exhibited relevant skin wound healing properties and, therefore, has the potential to be applied as a novel active ingredient for developing wound healing pharmaceuticals.}, journal={FRONTIERS IN PHARMACOLOGY}, author={Dantas Araujo, Edilane Rodrigues and Xavier-Santos, Jacinthia Beatriz and Silva, Valeria Costa and Lima, Juliana Bessa and Schlamb, Jade and Fernandes-Pedrosa, Matheus de Freitas and Silva Junior, Arnobio Antonio and Araujo Junior, Raimundo Fernandes and Rathinasabapathy, Thirumurugan and Moncada, Marvin and et al.}, year={2023}, month={Jan} }
 @misc{aleman_moncada_aryana_2023, title={Leaky Gut and the Ingredients That Help Treat It: A Review}, volume={28}, ISSN={["1420-3049"]}, DOI={10.3390/molecules28020619}, abstractNote={The human body is in daily contact with potentially toxic and infectious substances in the gastrointestinal tract (GIT). The GIT has the most significant load of antigens. The GIT can protect the intestinal integrity by allowing the passage of beneficial agents and blocking the path of harmful substances. Under normal conditions, a healthy intestinal barrier prevents toxic elements from entering the blood stream. However, factors such as stress, an unhealthy diet, excessive alcohol, antibiotics, and drug consumption can compromise the composition of the intestinal microbiota and the homeostasis of the intestinal barrier function of the intestine, leading to increased intestinal permeability. Intestinal hyperpermeability can allow the entry of harmful agents through the junctions of the intestinal epithelium, which pass into the bloodstream and affect various organs and systems. Thus, leaky gut syndrome and intestinal barrier dysfunction are associated with intestinal diseases, such as inflammatory bowel disease and irritable bowel syndrome, as well as extra-intestinal diseases, including heart diseases, obesity, type 1 diabetes mellitus, and celiac disease. Given the relationship between intestinal permeability and numerous conditions, it is convenient to seek an excellent strategy to avoid or reduce the increase in intestinal permeability. The impact of dietary nutrients on barrier function can be crucial for designing new strategies for patients with the pathogenesis of leaky gut-related diseases associated with epithelial barrier dysfunctions. In this review article, the role of functional ingredients is suggested as mediators of leaky gut-related disorders.}, number={2}, journal={MOLECULES}, author={Aleman, Ricardo Santos and Moncada, Marvin and Aryana, Kayanush J.}, year={2023}, month={Jan} }
 @article{aleman_marcia_montero-fernandez_king_pournaki_hoskin_moncada_2023, title={Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent}, volume={12}, ISSN={["2304-8158"]}, DOI={10.3390/foods12020369}, abstractNote={Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century old, a novel production method using liquor as the base preservative rather than traditional vinegar is now commercially available, and its uniqueness begs study. Hot sauces produced with tequila, rum, vodka, and bourbon were compared to traditional vinegar-based hot sauces concerning physicochemical properties, volatile compounds, microbiological quality, sensory scores, emotions, and purchase intent (PI). Under accelerated conditions, pH, titratable acidity (TA), water activity (Aw), viscosity, and color were analyzed weekly for 20 weeks, whereas rheological properties, coliforms and yeasts and molds were examined on weeks 1 and 20. Hexyl n-valerate, butanoic acid, 3-methyl-, hexyl ester, and 4-methylpentyl 3-methylbutanoate were found in high concentrations in the pepper mix as well as the hot sauce produced with vinegar. When compared to vinegar-based hot sauces, liquor-based hot sauces had similar Aw (p > 0.05), higher pH, viscosity, and L* values and lower TA, a*, and b* values (p < 0.05). Samples formulated with liquors increased the relaxation exponent derived from G’ values having a greater paste formation when compared to vinegar-based hot sauces. The sensory evaluation was carried out in Honduras. The liquor-based hot sauces had a significant (p < 0.05) impact on emotion and wellness terms. Bourbon and tequila samples had higher ratings than control samples in several wellness and emotion responses (active, energetic, enthusiastic, good, curious, pleased, stimulated, and wild). Adventurous, joyful, free, worried, refreshed, and healthy scores were not significantly (p > 0.05) different among treatments.}, number={2}, journal={FOODS}, author={Aleman, Ricardo S. and Marcia, Jhunior A. and Montero-Fernandez, Ismael and King, Joan and Pournaki, Shirin Kazemzadeh and Hoskin, Roberta Targino and Moncada, Marvin}, year={2023}, month={Jan} }
 @article{silva_guerra_araujo_schlamb_silva_tavares_dantas-medeiros_abreu_tavares_araujo junior_et al._2023, title={Phenolic-rich extract of Nopalea cochenillifera attenuates gastric lesions induced in experimental models through inhibiting oxidative stress, modulating inflammatory markers and a cytoprotective effect}, volume={2}, ISSN={["2042-650X"]}, DOI={10.1039/d2fo03735a}, abstractNote={Nopalea cochenillifera (Cactaceae), popularly known as "palma" or "palma doce", is from Mexico, but it was widely introduced in Brazil through crops. It has been used as food and in traditional medicine and is a good source of phenolic compounds. In this study the phytochemical profile and gastroprotective activity of phenolic-rich extract of N. cochenillifera in acute gastric lesion models induced by ethanol and indomethacin were evaluated. High-performance liquid chromatography coupled with mass spectrometry (HPLC/ESI/MSn) allowed the characterization of 12 compounds such as sugars, phenolics and flavonoids. Among polyphenols, the main peak was assigned to isorhamnetin-3-O-(2'',3''-O-di-rhamnose)-glucoside. The TPC and TFC in the dry extract were 67.85 mg of gallic acid equivalent per g/extract and 46.16 mg quercetin equivalent per g/extract, respectively. In the in vitro MTT assay, the extract showed no cytotoxicity and suppressed ROS levels in LPS-treated RAW 264.7 cells. Preclinical models in rats showed that a dose of 100 mg kg-1 (p < 0.0001) in the ethanol model and doses of 100 mg kg-1 (p < 0.5) and 200 mg kg-1 (p < 0.01) in the indomethacin model reduced the gastric lesions. Also, the extract reduced the MPO, MDA, TNF-α and IL-1β levels and increased the GSH and IL-10 levels. The pre-treatment with the extract led to the upregulation of SOD and the downregulation of COX-2 by immunohistochemical analysis. It also showed a cytoprotective effect in the histopathological analysis and stimulated the restoration of the mucus content as observed in the periodic acid-Schiff analysis without modifying the pH, volume or total acidity of the gastric juice. Taken together, N. cochenillifera extract can be applied as a novel gastroprotective ingredient for food or pharmaceutical products.}, journal={FOOD & FUNCTION}, author={Silva, Elaine Cristine Souza and Guerra, Gerlane Coelho Bernardo and Araujo, Edilane Rodrigues Dantas and Schlamb, Jade and Silva, Valeria Costa and Tavares, Emanuella de Aragao and Dantas-Medeiros, Renato and Abreu, Lucas Silva and Tavares, Josean Fechine and Araujo Junior, Raimundo Fernandes and et al.}, year={2023}, month={Feb} }
 @article{ravichandran_silva_moncada_perkins-veazie_lila_greenlief_thomas_hoskin_krishnaswamy_2023, title={Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry}, volume={55}, ISSN={["2212-4306"]}, DOI={10.1016/j.fbio.2023.102981}, abstractNote={The cultivation and commercialization of American elderberries (Sambucus nigra subsp. canadensis), rich in acylated anthocyanins, is nascent. In this study, American elderberry juice and pomace extract were spray dried using soy protein isolate (SPI) or tapioca starch (TS) as carriers to develop functional food ingredients. Physicochemical, morphological, and bioactive properties were analyzed, and an in vitro gastrointestinal digestion model was used to study polyphenol bioaccessibility. An efficient spray drying process (solids recovery >60%) was established. Elderberry particles produced with SPI had higher solubility (60%–64%), lower porosity (69%–70%), and better flowability (22% Carr index, 1.29 Hausner ratio). Spray dried particles produced with tapioca starch showed significantly higher total polyphenol content (42–49 mg gallic acid equivalent/g sample), proanthocyanidin content (0.76–2.86 mg proanthocyanidin-B2/g sample), and anthocyanins (7.86–33.80 mg/g sample) for both elderberry juice and pomace extract, compared to SPI-derived ones. Particles of encapsulated elderberry juice or pomace extract with SPI had higher bioaccessibility compared to non-encapsulated elderberry juice or TS-derived particles. Overall, spray drying American elderberry juice and pomace extract is an effective and sustainable strategy to create novel ingredients for multiple food applications. These findings offer an industry-friendly technological solution to develop value-added ingredients for the emerging American elderberry market.}, journal={FOOD BIOSCIENCE}, author={Ravichandran, K. S. and Silva, E. S. and Moncada, M. and Perkins-Veazie, P. and Lila, M. A. and Greenlief, C. M. and Thomas, Andrew L. and Hoskin, R. T. and Krishnaswamy, K.}, year={2023}, month={Oct} }
 @article{garcia_you_aleman_king_komarnytsky_hoskin_moncada_2023, title={Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp}, volume={12}, ISSN={["2304-8158"]}, url={https://doi.org/10.3390/foods12040763}, DOI={10.3390/foods12040763}, abstractNote={Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250-500 µm (22.12%), 125-250 µm (41.18%), 63-125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.}, number={4}, journal={FOODS}, author={Garcia, Diego and You, Seung Woon and Aleman, Ricardo S. and King, Joan M. and Komarnytsky, Slavko and Hoskin, Roberta Targino and Moncada, Marvin}, year={2023}, month={Feb} }
 @misc{vong_rathinasabapathy_moncada_komarnytsky_2022, title={All Polyphenols Are Not Created Equal: Exploring the Diversity of Phenolic Metabolites}, volume={70}, ISSN={["1520-5118"]}, url={https://doi.org/10.1021/acs.jafc.1c07179}, DOI={10.1021/acs.jafc.1c07179}, abstractNote={Dietary intake of plant polyphenols is significant, and many of them enter a human body as a highly diverse pool of ring-fission phenolic metabolites arising from digestion and microbial catabolism of the parental structures. Difficulty in designing the uniform intervention studies and limited tools calibrated to detect and quantify the inherent complexity of phenolic metabolites hindered efforts to establish and validate protective health effects of these molecules. Here, we highlight the recent findings that describe novel complex downstream metabolite profiles with a particular focus on dihydrophenolic (phenylpropanoic) acids of microbial origin, ingested and phase II-transformed methylated phenolic metabolites (methylated sinks), and small phenolic metabolites derived from the breakdown of different classes of flavonoids, stilbenoids, and tannins. There is a critical need for precise identification of the individual phenolic metabolite signatures originating from different polyphenol groups to enable future translation of these findings into break-through nutritional interventions and dietary guidelines.}, number={7}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Vong, Chi In and Rathinasabapathy, Thirumurugan and Moncada, Marvin and Komarnytsky, Slavko}, year={2022}, month={Feb}, pages={2077–2091} }
 @article{you_hoskin_komarnytsky_moncada_2022, title={Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications}, volume={6}, ISSN={["2692-1944"]}, url={https://doi.org/10.1021/acsfoodscitech.2c00107}, DOI={10.1021/acsfoodscitech.2c00107}, abstractNote={The interest in mushrooms as functional ingredients has increased in the past decade. Mushrooms have low fat content and high fiber and protein contents and are natural sources of valuable food molecules such as ergosterol, polyphenols, terpene and terpenoids, and mannitol and trehalose. Mushrooms have been used as ingredients in meat- and starch-based food formulations with varying degrees of success, but their technological and functional performances in food formulations are yet to be investigated and fully explored for applications directed to the emerging alternative, meat-free, clean-label marketplace. Therefore, in this review, the current scientific data regarding the attributes of mushrooms that elicit their unique functional and nutritional properties, their relevance to the food industry, and potential opportunities for developing innovative, good-tasting, protein-rich foods from mushrooms are presented and discussed.}, journal={ACS FOOD SCIENCE & TECHNOLOGY}, author={You, Seung Woon and Hoskin, Roberta Targino and Komarnytsky, Slavko and Moncada, Marvin}, year={2022}, month={Jun} }
 @article{aleman_paz_morris_prinyawiwatkul_moncada_king_2021, title={High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes}, volume={152}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2021.112326}, abstractNote={Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of the rice flour, rice grain length as related to amylose content, water absorption rate and the use of other ingredients such as hydrocolloids. This research work was aimed to develop a cupcake using high protein brown rice flour (HPBRF) in combination with tapioca starch (TF) and potato starch (PS) of which the formulations were evaluated for textural properties, specific volume, and sensory attributes, using a Simplex-Centroid mixture design. In addition, rheological, pasting, and chemical attributes were evaluated for the high protein brown rice flour, tapioca starch & potato starch. In the development of the cupcake formulations, starch incorporation increased the cupcakes specific volume from 2.32 mL/g to a maximum of 3.85 mL/g and decreased hardness from 10.62 N to 1.9 N. As a result, the optimized formulation recommended to compare by sensory evaluation to a wheat flour cupcake (control) was 60 g/100 g brown rice flour, 30.7 g/100 g tapioca starch and 9.3 g/100 g potato starch giving a 100% desirability with an overall liking of 6.96.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Aleman, Ricardo S. and Paz, Gabriella and Morris, Anita and Prinyawiwatkul, Witoon and Moncada, Marvin and King, Joan M.}, year={2021}, month={Dec} }
 @article{aleman_morris_prinyawiwatkul_moncada_king_2021, title={Physicochemical properties of Frontiere rice flour and its application in a gluten-free cupcake}, ISSN={["1943-3638"]}, DOI={10.1002/cche.10484}, abstractNote={Abstract Background and objectives Recently, the LSU AgCenter developed a high‐protein rice cultivar ( Oryza sativa L.) called Frontière, which is non‐GMO and it is the first of its kind to be developed for commercial applications worldwide. As a result, the physicochemical and thermal properties of the Frontière rice flours and commercial rice flours were analyzed using differential scanning calorimetry (DSC) and Brabender Viscometer (RVA). Rheological properties were determined using a rheometer by small amplitude oscillatory shear (SAOS) and steady shear. Cupcakes were developed using these flours, and the texture and color were determined. For the high‐protein rice flours (white and brown), thermal, rheological, pasting, and chemical attributes were evaluated ( p < .05) and compared with commercial rice flours. Findings: Gelatinization temperatures ( T p ) varied between 70.90℃ and 76.33℃, and the enthalpies (∆ H ) ranged from 3.29 to 7.60 J/g. In the pasting properties by Rapid Visco Analysis (RVA), the values of peak viscosity ranged from 2,322 to 2,344 cP. In addition, proximate composition of high‐protein rice flours (moisture, ash, fat, and protein) varied as follows: 12.39%–13.49%, 0.74%–1.83%, 0.66%–1.39%, and 10.23%–12.21%, while starch and amylose levels were 65.41%–75.15% (dry basis) and 10.19%–20.57%. Conclusions The rheological properties were mainly affected by apparent amylose and protein content, and weaker gel behaviors were observed for brown rice flour dispersions. As for the cupcakes characteristics, the texture and color were influenced by the type of flour used. Significance and novelty Flour from a new higher protein rice variety was characterized for physiochemical properties and tested for use in gluten‐free cupcakes. This information is useful to ingredient companies who may be interested in the use of this flour in bakery products.}, journal={CEREAL CHEMISTRY}, author={Aleman, Ricardo S. and Morris, Anita and Prinyawiwatkul, Witoon and Moncada, Marvin and King, Joan M.}, year={2021}, month={Sep} }