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Niagara Falls, Canada

Zhu F.,University of Auckland | Wang S.,Canadian Food and Wine Institute
Trends in Food Science and Technology | Year: 2014

Interests in sweetpotato production and utilization are surging in recent years. The major carbohydrate of sweetpotato root is starch which accounts up to around 80% of the dry matter, with a large and cheap potential supply. This review summarizes the recent advances in physicochemical properties, structure, modifications, and uses of sweetpotato starches, and provides suggestions for further research to improve the utilization. © 2014 Elsevier Ltd.

Wang S.,Canadian Food and Wine Institute | Zhu F.,University of Auckland | Marcone M.F.,University of Guelph
Journal of Medicinal Food | Year: 2015

Edible staghorn sumac (Rhus hirta) fruit extract was applied in conjunction with chemotherapeutic drug 5-fluorouracil to promote cytotoxicity of the drugs toward human breast cancer cells MCF-7 while protecting normal cells MCF-10A from drug toxicity. Sumac extract would be a promising chemotherapeutic drug conjugate in cancer chemotherapy. © Copyright 2015, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition 2015.

Wang S.,Canadian Food and Wine Institute | Zhu F.,University of Auckland
Food and Bioprocess Technology | Year: 2016

Diverse functional properties and gluten-free feature grant quinoa uniqueness among grain-related foods. This generates great scientific enthusiasms for quinoa-related product development worldwide. This review characterizes a wide variety of quinoa products launched during the last 5 years, including breads (sourdough and non-sourdough), Chinese-steamed bread, pasta, cookies, breakfast cereals, snacks, edible films and emulsion stabilizers. The focus is given to the impact of quinoa on diverse quality attributes of the products. Innovative approaches for counteracting the negative alterations in product properties caused by adding quinoa are discussed. Research directions on how to develop unique quinoa-based products are suggested. © 2015, Springer Science+Business Media New York.

Wang S.,Canadian Food and Wine Institute | Zhu F.,University of Auckland
Food Research International | Year: 2016

The ever-increasing occurrence of diabetes worldwide demands cost-effective anti-diabetic strategies. Food-based materials have great potential as efficient anti-diabetic agents. Focusing on the literatures of the recent 5 years, this review summarizes the methods, findings, and limitations of each research involving non-medicinal foods (individual and mixed) and diabetic animal models. Various types of fruits, vegetables, legumes, cereals, spices, beverages, oilseeds, and edible oils showed antidiabetic effects in different animal models. Animal feeding trials rarely had identical designs in food doses, feeding schedules, and routes of administration, as well as biochemical markers for antidiabetic evaluation. A range of possible cellular and metabolic targets were speculated for the anti-hyperglycemic effects of the dietary materials, and the molecular mechanisms of action remain to be better explored. Short-term (maximum 16 weeks) antidiabetic studies have been established. Limited safety/tolerability data are available for antidiabetic dietary materials. Findings from current animal studies present a generic antidiabetic dietary pattern associated with plant-based whole foods, which agrees well with the findings of epidemiological studies. © 2016 Elsevier Ltd.

Wang S.,Canadian Food and Wine Institute | Opassathavorn A.,University of Auckland | Zhu F.,University of Auckland
Journal of Texture Studies | Year: 2015

Quinoa has unique physicochemical and nutritional properties among diverse food grains. Quinoa flour (QF) was blended into wheat flour (WF) at weight ratios of 85/15, 70/30, 55/45, 40/60, 25/75 and 10/90 to formulate composite flour for the production of cookie, bread and Chinese steamed bread (CSB). Physicochemical properties of quinoa-wheat composite flour (QWCF) and quality characteristics of the bakery products were characterized. The feasibility of using QF in CSB making was explored for the first time. Compared with products of WF, the resulting products from QWCF had reduced specific volume, and increased density, hardness and chewiness of the texture, darkness, redness, and yellowness of the color. The mold-free shelf life of bread and CSB increased as a function of QF level. The influence of QF addition on the physicochemical properties of bakery products is product-type sensitive. © 2015 Wiley Periodicals, Inc.

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