Q1 Research Application · Frontier Focus

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure.

This Food Chemistry: X paper (2022) is indexed as a Xianghu equipment application case for XH-200A / XH-200C.

View DOI Back to Library Chinese Solution
Paper ID 629
Application Focus Research application
Key Result See key results below
Core Condition See experimental conditions below
Paper ID
629
Journal
Food Chemistry: X
Impact Factor
8.2
CAS Zone
Zone 1
Year
2022
DOI
10.1016/j.fochx.2022.100347
Equipment Model
XH-200A / XH-200C
Affiliations
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
Research Directions
Research application

Fact Snapshot

  • Paper: Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure.
  • Equipment: XH-200A / XH-200C
  • Source: Food Chemistry: X, 2022
  • Research direction: Research application

Research Abstract

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure. was published in Food Chemistry: X (2022) and is indexed as a Xianghu Q1 application case for XH-200A / XH-200C. The source record connects it with Research application.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-200A / XH-200C, while the publication metadata records Food Chemistry: X (2022). The affiliation record includes School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China and School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China. The recorded DOI is 10.1016/j.fochx.2022.100347.

Evidence Details

Equipment evidence

Quinoa was treated by MW Synthesis Platform (XH-200A, Xianghu, Beijing, China) with 9 W/g power density for different time (0 s, 10 s, 20 s, 30 s, 40 s, 60 s), and the corresponding temperature is (24 ℃, 41.5 ℃, 52.5 ℃, 57.4 ℃, 74.5 ℃, 81.9 ℃) respectively.

Additional source evidence

Additional source evidence: source values include 46.57%, 23.02%, 20 s, 20.80%, 30 s, 20.51%, 60 s.

Microwave-method evidence

Microwave-method evidence: source values include 10 s, 41.5 °C, 55 °C, 20 s, 52.5 °C.

Microwave-method evidence

Microwave-method evidence: source values include 9 W, 60 s, 11.75%, 8.77%.

Microwave-method evidence

Microwave-method evidence: source values include 20 s, 42.44%, 35.04%.

Mechanism / Method Highlights

  • Equipment evidence: Quinoa was treated by MW Synthesis Platform (XH-200A, Xianghu, Beijing, China) with 9 W/g power density for different time (0 s, 10 s, 20 s, 30 s, 40 s, 60 s), and the corresponding temperature is (24 ℃, 41.5 ℃, 52.5 ℃, 57.4 ℃, 74.5 ℃, 81.9 ℃) respectively
  • Additional source evidence: source values include 46.57%, 23.02%, 20 s, 20.80%, 30 s, 20.51%, 60 s
  • Microwave-method evidence: source values include 10 s, 41.5 °C, 55 °C, 20 s, 52.5 °C

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-200A / XH-200C.
  • Supports English discovery around Research application.
  • Maintains source-level evidence details: Equipment evidence: Quinoa was treated by MW Synthesis Platform (XH-200A, Xianghu, Beijing, China) with 9 W/g power density for different time (0 s, 10 s, 20 s, 30 s, 40 s, 60 s), and the corresponding temperature is (24 ℃, 41.5 ℃, 52.5 ℃, 57.4 ℃, 74.5 ℃, 81.9 ℃) respectively, Additional source evidence: source values include 46.57%, 23.02%, 20 s, 20.80%, 30 s, 20.51%, 60 s, Microwave-method evidence: source values include 10 s, 41.5 °C, 55 °C, 20 s, 52.5 °C, and Microwave-method evidence: source values include 9 W, 60 s, 11.75%, 8.77%.

Related Equipment

XH-200A+ Microwave Solid-Liquid Phase Synthesis/Extraction System
XH-200A+ Microwave Solid-Liquid Phase Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-200A / XH-200C for this paper.
What research direction does this page support?
The source tags this paper under Research application.
Which publication does this case come from?
It comes from Food Chemistry: X (2022), DOI 10.1016/j.fochx.2022.100347.
Citation
Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure.
Food Chemistry: X, 2022
DOI: 10.1016/j.fochx.2022.100347