Pham Van Hung

• Professor
• Head of Department at Vietnam National University Ho Chi Minh City

Mung bean ( Vigna radiata L.) flour varieties of varying amylose content are heat‐moisture treated at 100 °C for 6 h, and changes in their pasting properties and digestibility are investigated. Amylose content of the low‐amylose (LAM MB), medium‐amylose (MAM MB), and high‐amylose mung bean flour (HAM MB) is 16.1%, 23.2%, and 31.7%, respectively. Mu...

The unpolished red rice (URR) previously has been heat‐moisture treated to significantly improve resistant starch content. Continuously, this study aimed to investigate cooking quality, textural characteristics, and sensory evaluation of the URR, and heat‐moisture‐treated URR (HMT‐URR), cooked with water or 0.5 m acetic acid solution (AAS) at 80 or...

BACKGROUND A combination of enzymes and ultrasound treatment was employed to extract bioactive compounds from cashew nut testa, a by‐product of the food industry. The total catechin, flavonoid, and phenolic content of extracts was investigated together with their biological activity. RESULTS Enzyme and ultrasound‐assisted extraction (E‐UAE) was pe...

"Dumbo" catfish is a type of catfish that is widely consumed and cultivated. It includes the mutiara catfish ( Clarias gariepinus ) growing relatively fast and having a fairly high nutritional content. It can be used as a flavor enhancer in the form of instant broth powder. This research aims to determine the formulation and best quality of instant...

Nghiên cứu này với mục tiêu tìm ra điều kiện thủy phân thích hợp để thu được hàm lượng catechin tổng có trong dịch chiết từ vỏ lụa hạt điều cao nhất bằng phương pháp trích ly có hỗ trợ enzyme (EAE: Enzyme-assisted extraction). Hai chế phẩm enzyme khác nhau là Viscozyme L và Pectinex ultra-L được sử dụng với các yếu tố khảo sát gồm: nồng độ enzyme,...

Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten‐free cookies were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18 and 21 (%, d.b). The increase in the substituted amounts of GMF...

Mục tiêu của nghiên cứu này nhằm xác định những thay đổi về hiệu suất thu hồi, thành phần hóa học, hình thái và tính chất lý hóa của tinh bột khi sử dụng các chất hỗ trợ làm sạch khác nhau. Theo đó tinh bột đậu xanh giống DX044 trồng tại Việt Nam được phân tách bằng phương pháp nghiền ướt với huyền phù tinh bột được ngâm trong các dung dịch nước, N...

Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including γ‐aminobutyric acid (GABA). The objectives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, additi...

The objectives of this study were to investigate morphology and characteristics of curcumin‐loaded starch nanoparticles (CSNPs) fabricated from short, medium and long chain‐length debranched cassava starch using a nanoprecipitation method. The CSNPs fabricated from the long, medium and short chain‐length debranched starch (L‐CSNP, M‐CSNP and S‐CSNP...

The objective of this study was to investigate morphology, molecular crystalline structure, and digestibility of debranched mung bean starches with or without microwave treatment and retrogradation at different temperature. The mung bean starch was firstly debranched with pullulanase, and then the debranched starch containing 20% moisture content w...

Nowadays, resistant starch (RS) has been widely produced using the physical modification methods and applied for producing low-carb foods. In this study, quality and digestibility of cookies supplemented with 20% of native, heat–moisture treated, and citric acid and heat-moisture combined treated starches (NS, HS, and AHS, respectively) were invest...

The aim of this study is to investigate the effect of different degree of polymerization of debranched curcuma starch on formation and functional properties of curcuma starch nanoparticles (cur‐SNPs). In this study, curcuma starch is hydrolyzed to produce debranched starch with different average degree of polymerization (DPn¯) using pullulanase. Th...

The antioxidant and hypoglycemic capacities of various solvent fractions from the trunk-bark methanol extract of Terminalia alata Heyne ex Roth (T. alata) were investigated. The DPPH radical scavenging assay was used to evaluate the antioxidant activity, and the methods for determination of digestive enzymes inhibitory activity and fasting blood gl...

The objectives of this study were to optimize the extraction conditions of flavonoids from the pomelo peel using the Box-Behnken response surface methodology and to investigate the chemical composition and biological activities of the extracts from three different pomelo species under optimized extraction conditions. Three extraction condition fact...

The objective of this study was to determine the effects of citric acid, acetic acid and lactic acid on extraction yield, chemical structure and antioxidant capacities of high methoxyl pectins extracted from peels of different pomelo varieties. The pectins were extracted by mixing freeze-dried pomelo peels with organic acids (pH 3.0) at a ratio of...

Pomelo (Citrus maxima (Burm.) Merrill) peel, which has been considered as a byproduct, is a potential source of flavonoids. In this study, the extraction conditions of total flavonoids from peels of Da Xanh pomelo were optimized using the response surface methodology with the Box–Behnken design. The combination of two novel extraction methods, incl...

Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated starches from eight mung bean varieties and investigated how the amylose contents (19.1–32.9%) of the beans affected the structures, physicochemical properties, and resistant starch (RS) fractions of these starches. The starc...

The objective of this study was to investigate changes in nutritional and bioactive compounds in buckwheat seeds during germination under unchanged air and humidity conditions. The germination increased the crude protein, total lipid, reducing sugars, essential amino acids (EAA) and polyunsaturated fatty acids, but decreased the total ash, total ca...

The objective of this study is to investigate physicochemical characteristics and digestibility of starch nanoparticles (SNPs) fabricated from debranched cassava starch varying degree of polymerization (DP¯ n) using nanoprecipitation and microemulsion methods. The high DP¯ n starch (HDPS) with DP¯ n > 35 monomers, medium DP¯ n starch (MDPS) with 15...

Changes in nutritional composition and functional properties of mung bean seeds germinated under the dark and light conditions for 96 h were investigated in this study. The germination caused the increased dry matter loss in mung bean seeds and the loss was higher in the seeds germinated under the dark condition rather than that under the light con...

In this study, starches of three mung bean cultivars (Vigna radiata) having different amylose contents were isolated and modified using a combination of citric acid and heat-moisture treatment (CA-HMT) or a combination of citric acid and annealing treatment (CA-ANN). Physicochemical properties and in vitro digestibility of native and treated mung b...

Changes in physicochemical and digestible characteristics of starches isolated from untreated and heat-moisture treated unpolished rice grains were investigated in this study. Heat-moisture treatment (HMT) at moisture content of 20%, 25% or 30% and heating temperature of 100 °C or 120 °C were applied for treating unpolished rice grains. The results...

Enzyme-assisted extraction (EAE) and ultrasound-assisted extraction (UAE) were popular methods used to extract bioactive compounds from citrus peels, by-products of fruit processing industry. In this study, the total phenolic content (TPC), total flavonoid content (TFC), naringin and hesperidin contents, and antioxidant and antimicrobial activities...

The objective of this study was to characterize chemical composition and functional properties of essential oils extracted from leaves of Citrus sinensis Osbeck, Citrus grandis Osbeck and Citrus aurantifolia Swingle. The essential oil of the C. sinensis and C. grandis leaves contained 44 compounds, accounted for total percentages of 94.17% and 93.7...

The aim of this research was to investigate changes in flour characteristics, bread quality, in vitro and in vivo starch digestibility and glycemic index (GI) values of breads with 10%, 20% and 30% of a mixture of highly enzyme-resisted cassava starch (HRCS) and vital gluten (9:1, w/w) substitution for wheat flour. The composite flours had higher g...

Heat-moisture treatment, a physical modification method of starch, causes changes in the internal structure of starch and thereby produces resistant starch (RS). In this study, the heat-moisture treatment conditions (moisture content, heating temperature, and incubation time) was optimized to maximise the RS contents of the treated sweet potato and...

The different colors of rice are contributed by various phenolic compounds, which have various health benefits. However, phenolic compounds, which are mostly existed in rice bran and easily lost during milling. Therefore, the consumption of unpolished rice is recommended to prevent from many diseases. The objective of this study is to determine tot...

The objective of this study was to investigate in vitro and in vivo digestibility capacities and glycemic index (GI), and quality of bread supplemented with 20% of citric acid and heat‐moisture treated sweet potato starch (20MSB) as compared to those of breads made from wheat flour with and without supplementation of 20% of native sweet potato star...

Background and objectives Buckwheat (Fagopyrum esculentum) is a source of nutrients whose total content relies on various factors like genotype, environmental stresses, and developmental phase. The objective of this study was to investigate chemical composition, nutritional values (amino acid and fatty acid composition), bioactive compounds (total...

The objective of this study is to investigate the change in physicochemical properties and digestibility of starches isolated from colored sweet potato varieties under heat-moisture treatment (HMT) or annealing treatment (ANN). The results showed that morphology and X-ray diffraction patterns of the sweet potato starches remained unchanged after th...

Sweet potato (Ipomoea batatas L.), one of the seven most important food crops worldwide, varies in shape, size and color, depending on the cultivar and the environment. In this study, the physicochemical properties and digestibility of starches from white, yellow and purple sweet potato varieties grown at different location were investigated. Starc...

A combination of acid (citric acid or lactic acid) and heat-moisture treatment was used to modify cassava and potato starches in this study. Changes in physicochemical properties and in vitro digestibility of the treated starches were investigated. The cassava starch contained 17.0% amylose and possessed A-type crystallinity, whereas the potato sta...

Starch, a dominant component of the turmeric rhizomes, has been traditionally used as a food coloring and functional foods. The objective of this study is to investigate the structure and physicochemical characteristics and functional properties of the yellow (Curcuma longa) and black (Curcuma caesia) turmeric starches. The C. longa and C. caesia s...

In this study, the chemical compositions, antioxidant and antimicrobial activities of essential oils (EOs) of different citrus varieties in Vietnam including LongAn lime, DaLat lime, Xoan orange, Vinh orange, TanTrieu pomelo and ThanhTra pomelo were investigated. Nine main volatile components including α-pinene (0.33-1.74 %), sabinene (0.15-2.54 %)...

In this study, impact of extraction methods, cold-pressing and vacuum-distillation methods, on yield, chemical composition, antioxidant and antimicrobial activities of citrus essential oils were investigated. The antioxidant activities of citrus essential oils were determined by DPPH scavenging and Ferric thiocyanate assays, while the antimicrobial...

The effects of a combination of acid and heat-moisture treatment on formation of resistant starch (RS) and characteristics of high-amylose, normal and waxy rice starches were investigated in this study. The degrees of polymerization of the rice starches treated with citric acid, lactic acid or acetic acid were significantly reduced as compared to t...

The native and physically modified rice starches with varying amylose contents were subjected to investigate the in vitro digestibility and the in vivo glucose tolerance in mice. The amylose and resistant starch (RS) contents of five native rice starches ranged in 4.7-30.6% and 6.3-11.8%, respectively. The RS contents of rice starches increased to...

High-amylose wheat was subjected to various germination conditions and changes in its nutritional values and antioxidant capacity were investigated. Amounts of soluble dietary fiber, total protein and free lipid of germinated high-amylose wheat increased with increased germination times, whereas no significant changes were observed for insoluble di...

The fibrinolytic enzyme has been found in the traditional fermented foods including the traditional shrimp paste product. In this study, six Vietnamese traditional shrimp paste products collected in three regions (north, south and middle of Vietnam) were screened for fibrinolytic enzyme and the related bacteria were isolated and identified. The fib...

Abstract Phenolic compounds play an important role in health benefits because of their highly antioxidant capacity. In this review, total phenolic contents, phenolic acid profile and antioxidant capacity of the extracted from wheat, corn, rice, barley, sorghum, rye, oat and millet, which has been recently reported, are summarized. The review shows...

The objective of this study is to investigate formation of slowly digestible starch (SDS) and resistant starch (RS) and change in physicochemical properties of sweet potato and yam starches under a combination of acid and heat-moisture treatments using three mild organic acids including acetic acid, lactic acid and citric acid and heating temperatu...

Amylose, a primarily linear polysaccharide of (1 → 4)-α-D-glucose units, displays a folding in a helical conformation and has an ability to form an inclusion complex with a variety of ligands. In this study, debranched starch–ferulic acid complexes were produced by adding ferulic acid to the debranched cassava starch paste and their physicochemical...

Starches are widely used in food, paper and textile industries; however, starches are unstable during food processing and a number of other industrial treatments. For these reasons, various 'starch modification' techniques have been developed, such as degradation (dextrin), breakage or strengthening of the granules and the improvement of the starch...

A gradual milling method was recently used to mill whole buckwheat grains into various flour fractions. Sixteen fractions were obtained from the inner to the outer layers of the grain by this gradual milling method which were characterized and practically applied for noodle making in this chapter. Protein and ash content of flours increased in the...

Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the conventional milling method. Although the texture...

Modified starches have been investigated and developed over a century and have various applications in food, paper and textile industries. Recently, chemically modified starches such as esterified, etherified and/or cross-linked starches have been widely used to enhance the quality of various prepared foods such as snacks, breads and cakes. In brea...

Buckwheat grains were gradually milled from the inner to the outer layers. The characteristics of 5 types of buckwheat flour obtained from milling [(special flour (FS), 1st-3rd grade flours (F1-F3) and seed coat flour (FBB)] were determined. The protein and ash content of all buckwheat fractions increased as milling progressed from the inner fracti...

Waxy (amylose-free) and high-amylose wheats are new cultivars produced by genetic recombination. Biochemical and molecular techniques changed the starch structures of the genetic wheat, improving the unique characteristics and functionality of the starch. Waxy and highamylose wheat flours have higher protein, lipid, ash and dietary fiber contents t...

Debranching starch by pullulanase is considered to improve the RS content of starch which is widely used to produce the starch-based foods with high-health benefit impacts. In this study, the cassava and potato starches were debranched by pullulanase, followed by an autoclave treatment and storage at −18°C, 4°C, or 25°C to investigate their crystal...

Citrus essential oils (EOs) are volatile compounds from citrus peels and widely used in perfumes, cosmetics, soaps and aromatherapy. In this study, inhibition of citrus EOs extracted from Vietnamese orange (Citrus sinensis), mandarin (Citrus reticulata Blanco), pomelo (Citrus grandis Osbeck) and lime (Citrus aurantifolia Swingle) on the growth of p...

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period of germination the protein and free lipid contents...

The phenolic acid profiles of flours from two Canadian wheat classes, Canadian Western Red Spring (CWRS) and Canadian Western Amber Durum (CWAD), were investigated using two different extraction mediums and analysed on an ultra-performance liquid chromatography (UPLC) system at different degrees of sprout damage. A sound (non-sprouted) control samp...

Carotenoids are the main compounds responsible for the yellow colour of durum wheat semolina and flours. However, the concentration of carotenoids in wheats depends on genotype and growing environments. The total pigment and carotenoid concentration of four durum wheat varieties (AC Avonlea, Commander, AC Navigator and Strongfield) and two common w...

Sprout damage (pre-harvest germination) in wheat results in highly deleterious effects on end-product quality. Alpha-amylase, the pre-dominant enzyme in the early stage of sprouting has the most damaging effect. This paper introduces a new method using a SWIR hyperspectral imaging system (1000–2500nm) to predict the α-amylase activity of individual...

The graded flour fractions, which were milled from whole wheat grain from outer to inner parts without removal of germ and bran, are rich in dietary fibers and minerals, the sources of nutrition for human beings. In this study, the whole waxy wheat was milled into five fractions using the gradual milling method and the phenolic contents and antioxi...

Whole buckwheat grains were milled into 16 flour fractions using the gradual milling system and the phenolic compounds and the antioxidant capacity of each flour fraction were investigated. The phenolic and flavonoid contents of both free and bound phenolic extracts of buckwheat flour fractions significantly increased in the order from the fraction...

High-amylose starch is a source of resistant starch (RS) which have great impact on human health like dietary fiber. Nowadays, high-amylose wheat has been produced by genetic backcrossing, which enhances apparent amylose content and generates altered amylopectin. In this study, the high-amylose wheat starches isolated from various high-amylose whea...

Wheat lines with modified amylose content were produced by controlling the null alleles of three homoeologous Wx loci, Wx-A1, Wx-B1 and Wx-D1 and those with triple-null Wx alleles were found to yield waxy, amylose-free starch. In this study, the new near-isogenic lines developed by the recurrent backcross method between cv. Kanto 107 and the waxy m...

Three commercial kudzu starches from Vietnam, Japan and Korea were used to determine chemical compositions, isoflavone compounds, fine structure and physicochemical properties. The kudzu starch from Vietnam had polygonal granules, whereas the kudzu starches from Japan and Korea contained both polygonal and spherical granules. Total protein, lipid,...

BACKGROUND: Recently, the quality of buckwheat (Fagopyrum esculentum, Moench) flour was improved by using a gradual milling method in which whole buckwheat grains were milled into various fractions. In this study, 16 fractions milled from whole buckwheat grains from the outer to inner parts are characterised and used for noodle making. RESULTS: Pro...

BACKGROUND: Waxy wheat, a new kind of genetically back-crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fi...

Whole wheat flour has been developed as fiber-rich food for healthy bowel function. In this study, whole waxy wheat flour (WWF) was characterized and applied for breadmaking with the hope that breads made from WWF would improve the quality based on the superior properties of the waxy flour in retardation of bread staling. WWF had significantly high...

Waxy and high-amylose wheats are genetically modified cultivars produced firstly in Japan. The physicochemical properties of waxy and high-amylose wheat starches were investigated and compared to those of normal bread-wheat starch. The waxy wheat starch (˜ 1% of amylose) showed higher gelatinization temperature, transition enthalpy and crystallinit...

Modified starches have been investigated and developed for more than a century and have various applications in food, paper and textile industries. Recently, chemically modified starches such as esterified, etherified and/or cross-linked starches have been widely used for various prepared foods such as snack foods, breads and cakes to improve their...

Starch is a predominant component of wheat grain. It plays an important role in appearance, structure and quality of food products. Starch consists of two kinds of glucose polymers (amylose and amylopectin) with the ratio of amylose/amylopectin ranging between 25–28 and 72–75%, respectively. The isoforms of granule-bound starch synthase (GBSS) are...

Various kinds of cross-linked cornstarches (CLCSs) were used to substitute for wheat flour (5 and 10%), and thermal and rheological properties of dough and bread were examined. The pastes of the substituted flours had lower gelatinization temperatures and higher viscosities than those of the control. The substitution with low-swelling waxy CLCS (L-...

Cereal Chem. 82(6):690–694 High-amylose wheat flour was used to substitute for normal wheat flour in breadmaking and formation of resistant starch (RS) in bread during storage was determined. Substitution with high-amylose wheat flour (HAF) decreased peak and final viscosities, breakdown, and setback. Doughs with HAF substitutions were weaker and l...

Large and small wheat starch granules were used for cross-linking and acetylation to determine effects of granule sizes on physicochemical properties of the modified starches. The native and cross-linked starches from the small granules showed higher phosphorus contents than did those from the large granules. However, the level of phosphate substit...

Edible canna starch and other root starches (cassava, potato and sweet potato) extracted from raw roots grown in Vietnam were used to determine physicochemical properties and enzymatic digestibility. The edible canna starch exhibited significantly higher blue value and amylose content than the other root starches. It also had a wide range of gelati...

The large (A-type) and small (B-type) wheat starch granules were characterized and used for hydroxypropylation and cross-linking. The A-type granules contained higher amylose content and exhibited lower gelatinization temperature and higher transition enthalpy as compared with the B-type granules. Hydroxypropylated starches (HS) and hydroxypropylat...

The wheat dough and baking properties of various strong-type wheat grains cultivated in Japan—Kitanokaori (strong), Glenlea and Bluesky (extra-strong), and Haruyutaka (semi-strong)—were evaluated by comparing them with commercial wheat flour, Cameria (strong). Protein contents of Glenlea and Bluesky (15.8 and 15.6%, respectively) were significantly...

Effects of cross-linked cornstarches (CLCSs) and vital gluten substituted for wheat flour (5–15%) on rheological properties and bread quality were tested. The substituted flours made stronger, more stable dough and bigger loaf volume than did the control. The substitution of low-swelling cross-linked waxy cornstarch (L-CWCS) made the dough softer a...