Projects

DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AMD FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS Appropriated (D)   Accession Number: 408419

Publications

Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean - (Peer Reviewed Journal)

Boue, S.M., Shih, F.F., Shih, B.Y., Daigle, K.W., Carter Wientjes, C.H., Cleveland, T.E. 2008. Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean. Journal of Food Science. 73:H43-H49.

Physico-Chemical Properties of Rice Starch Modified by Hydrothermal Treatments - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W., King, J., An, H., Ali, R. 2008. Physico-chemical properties of rice starch modified by hydrothermal treatments. Cereal Chemistry. 84:527-531.

PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS - (Peer Reviewed Journal)

Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality.

Adding Value to Rice From Grain to Product - (Proceedings/Symposium)

Champagne, E.T., Guraya, H.S., Shih, F.F., Kadan, R.S., Mcclung, A.M., Bergman, C. 2005. Adding value to rice from grain to product. UJNR Food & Agricultural Panel Proceedings. 89:92.

PHYSICO-CHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W., Truong, V. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.

DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS - (Proceedings/Symposium)

Champagne, E.T., Guraya, H.S., Shih, F.F., Kadan, R.S. 2005. Developing novel processes for incorporating the unique nutritional and functional properties of rice into value-added products. Rice Chemistry and Technology. 280:282.

EFFECTS OF RICE BATTER ON THE OIL-UPTAKE AND SENSORY QUALITY OF THE COATED FRIED OKRA - (Peer Reviewed Journal)

Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on the oil-uptake and sensory quality of the coated fried okra. Journal of Food Science. 70 18:21.

Random Centroid Optimization of Phyosphatidylglycerol Stablized Lutein-Enriched Oil-In-Water Emulsions at Acidic pH - (Other)

Losso, J.N., Khachatryan, A., Ogawa, M., Godber, S.J., Shih, F.F. 2004. Random centroid optimization of physphatidylglycerol stablized lutein-enriched oil-in-water emulsions at acidic pH. Food Chemistry. 0308-8146.

IN VITRO INHIBITION OF THE ACTIVATION OF PRO-MATRIX METALLOPROTEINASE 1 (PRO-MMP-1) AND PRO-MATRIX METALLOPROTEINASE 9 (PRO-MMP-9) BY RICE AND SOYBEAN BOWMAN - BIRK INHIBITORS - (Peer Reviewed Journal)

Bawadi, H.A., Antunes, T.M., Shih, F.F., Losso, J.N. 2004. In vitro inhibition of the activation of pro-matrix metalloproteinase 1 (pro-mmp-1) and pro-matrix metalloproteinase 9 (pro-mmp-9) by rice and soybean bowman - birk inhibitors. Journal of Agricultural and Food Chemistry.

EFFECTS OF FLOUR SOURCES ON ACRYLAMIDE FORMATION AND OIL UPTAKE IN FRIED BATTERS - (Peer Reviewed Journal)

Shih, F.F., Boue, S.M., Daigle, K.W. 2004. Effects of flour sources on acrylamide formation and oil uptake in fried batters. Journal of American Oil Chemists Society. 81:265-268.

PROBIOTICS AND PREBIOTICS AS FUNCTIONAL FOOD INGREDIENTS - (Peer Reviewed Journal)

Shih, F.F. 2003. Probiotics and prebiotics as functional food ingredients. Nahrung Foods.

ANTIOXIDANT PROPERTIES OF MILLED-RICE CO-PRODUCTS AND THEIR EFFECTS ON LIPID OXIDATION IN GROUND BEEF - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W. 2003. Antioxidant properties of milled-rice co-products and their effects on lipid oxidation in ground beef. Journal of Food Science. 68:2672-2675.

AN UPDATE ON THE PROCESSING OF HIGH-PROTEIN RICE PRODUCTS - (Peer Reviewed Journal)

Shih, F.F. 2003. An update on the processing of high-protein rice products. Nahrung Foods.

GELATINIZATION AND PASTING PROPERTIES OF RICE STARCH MODIFIED WITH 2-OCTEN-1-YLSUCCINIC ANHYDRIDE - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W. 2003. Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride. Journal of Nahrung.

PASTING PROPERTY DIFFERENCES OF COMMERCIAL AND ISOLATED RICE STARCH WITH ADDED LIPIDS AND B-CYCLODEXTRIN - (Other)

Liang, X., King, J., Shih, F.F. 2002. Pasting property differences of commercial and isolated rice starch with added lipids and b-cyclodextrin. Cereal Chemistry.