Projects

Developing Novel Processes for Incorporating the Unique Nutritional Amd Functional Properties of Rice into Value-Added Products Appropriated (D)   Accession Number: 408419

Publications

Processing and functionality of rice bran proteins and peptides. - (Book/Chapter) - (11-Nov-08)

Impact of the substitution of rice bran on rheological properties of dough and in the new product development. - (Peer Reviewed Journal)

Ghufran Saeed, S., Arif, S., Ahmed, M., Ali, R., Shih, F.F. 2009. Impact of the substitution of rice bran on rheological properties of dough and in the new product development. Journal of Food Science and Technology. 46-47.

Water vapor barrier and sorption properties of edible films from pullulan and rice wax. - (Abstract)

Shih, F.F., Champagne, E.T., Daigle, K.W. 2009. Water vapor barrier and sorption properties of edible films from pullulan and rice wax. American Chemical Society National Meeting.

Impact of pre-soaking on the flavor of cooked rice. - (Peer Reviewed Journal)

Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Shih, F.F., Lea, J.M., Daigle, K.W. 2008. Impact of pre-soaking on the flavor of cooked rice. Cereal Chemistry. 85:706-710.

Sweet potato in gluten-free pancakes. - (Review Article)

Shih, F.F. 2008. Sweet potato in gluten-free pancakes. U.S. Sweet Potato Council, Inc. 2-Summer 2008.

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.

Hydrothermal modification of rice starches. - (Abstract)

Shih, F.F., Daigle, K.W. 2007. Hydrothermal modification of rice starches. American Oil Chemists' Society Meeting.

Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. - (Abstract)

Shih, F.F., Daigle, K.W., King, J., An, H. 2006. Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. American Chemical Society National Meeting.

Annealing properties of rice starch. - (Abstract)

Shih, F.F., Daigle, K.W. 2006. Annealing properties of rice starch. Rice Technical Working Group Meeting Proceedings.

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. - (Abstract)

Shih, F.F., Truong, V. 2005. Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours. Annual Meeting of the Institute of Food Technologists.

Effects of rice batter on oil uptake and sensory quality coated fried okra. - (Abstract)

Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on oil uptake and sensory quality coated fried okra. American Oil Chemists' Society Meeting.

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 - (Peer Reviewed Journal)

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.

An update on protein deamidation for use in food. - (Abstract)

Shih, F.F. 2004. An update on protein deamidation for use in food. Great Lakes Regional American Chemical Society Symposium.

Value-added uses of co-products from the milling of rice. - (Abstract)

Shih, F.F. 2004. Value-added uses of co-products from the milling of rice. USDA-MOST Food Safety/Ag Processing Workshop.

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 - (Peer Reviewed Journal)

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.