The effect of high hydrostatic pressure (HHP) processing on the quality of bamboo shoots during a storage period of 15 d at room temperature was investigated. The results indicated that when compared to other methods, the bamboo shoots treated at 300 MPa for 10 min displayed the best quality when stored. The weight loss and titratable acidity (TA) in these samples presented a minimal increase at the end of storage, from 0% and 0.1317 g kg −1 to 0.67% and 0.2793 g kg −1 , respectively. The respiratory intensity, sensory acceptability, and color of the bamboo shoots were significantly preserved and were 25.39 mg CO 2 kg −1 h −1 , 7.55, and 77.65, respectively. Moreover, the polyphenol oxidase (PPO) and peroxidase (POD) activity of the treated bamboo shoots were inhibited effectively. In addition, the samples that were treated at 400 MPa for 15 min displayed the lowest firmness and microbiological content which at 51.15 N and 84.6 CFU g −1 , respectively, while the samples treated at 300 MPa for 10 min showed slightly higher values. In conclusion, these results demonstrate that HHP treatment can be considered efficient in preserving the quality of bamboo shoots during storage at room temperature.

Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.