Application of neutral electrolyzed water enhanced with organic acids as an antibacterial activity for chicken breast preservation [0.03%]
含有机酸的中性电解水在抑制鸡肉细菌增殖中的应用研究
Seyyed Mohammad Ali Noori,Mohammad Hashemi,Maliheh Dousti Noori et al.
Seyyed Mohammad Ali Noori et al.
The research aimed to assess the effectiveness of neutral electrolyzed water, alone or combined with acetic acid and lactic acid, in reducing Listeria monocytogenes and Salmonella enteritidis in chicken breast. The research involved evaluat...
An overview of the current situation and future development direction of grain detection: taking computer vision combined with deep learning [0.03%]
粮食籽粒检测现状与未来发展方向概述：计算机视觉结合深度学习视角
Xiao Zhang,Dong Li,Lijun Wang et al.
Xiao Zhang et al.
Grain quality is one of the important issues that governments, enterprises and consumers pay common attention to. In the process of grain harvesting, storage and processing, it is necessary to strictly control the quality of grain. Traditio...
Exploring the impact of enzyme-extracted Ulvan from Ulva rigida on quality characteristics and oxidative stability of beef sausage during refrigerated storage [0.03%]
探究酶提取的石莼乌拉万对牛肉香肠在冷藏期间质量特性及氧化稳定性的影响
Mehdi Alboofetileh,Samira Jeddi,Behrouz Mohammadzadeh et al.
Mehdi Alboofetileh et al.
In this study, ulvan from Ulva rigida was extracted using an enzyme-assisted method and its effects at various concentrations (0.25, 0.5, and 1% w/w) on the quality characteristics and oxidative stability of beef sausage during refrigerated...
Extraction of bioactive compounds from Garcinia mangostana L., using green technologies: a comprehensive analysis [0.03%]
采用绿色技术从 Garcinia mangostana L. 中提取生物活性化合物的综合分析
Yurledys Torres Ortega,Somaris E Quintana,Luis Alberto García-Zapateiro
Yurledys Torres Ortega
Garcinia mangostana L. is a tropical fruit celebrated for its substantial health benefits, largely due to its rich content of bioactive compounds. This review provides a detailed and current examination of various extraction technologies us...
Integrating mulberry juice and Lactiplantibacillus plantarum TAR4 fermentation to improve antioxidant, anti-inflammatory, and hypoglycemic potential of modified cottage cheese [0.03%]
集成桑葚汁和植物乳杆菌TAR4发酵以改善改良版小乳干酪的抗氧化、抗炎和降血糖潜力
Pei Ling Tang,Jia Wei Chooi,Hui Yin Tan
Pei Ling Tang
Mulberry (Morus nigra) is recognized for its nutrient-dense and health benefits. This study aimed to enhance the bioactivities (antioxidant, anti-inflammatory, hypoglycemic) of modified cottage cheese by incorporating mulberry juice and fer...
Comparison of pesticide reduction in grape juice using ozone and UV-C light treatments [0.03%]
臭氧和紫外线-C光处理葡萄汁中农药残留减少的比较分析
María Belén Medina,Angela Rocio Romero Bernal,Paula Sol Pok et al.
María Belén Medina et al.
The application of pesticides in agriculture and the presence of their residues in food are a global concern. This issue can also be observed in grapes. The purpose of the present study was to investigate the impact of gaseous ozone and UV-...
Chitosan coating enriched with silibinin ameliorates postharvest browning and maintains nutritional quality of pomegranate arils [0.03%]
壳聚糖涂膜结合异黄酮硅利宾改善了石榴子果肉的采后褐变和营养品质
Abbasali Jannatizadeh,Farhad Pirzad,Mohammad Ali Askari Sarcheshmeh et al.
Abbasali Jannatizadeh et al.
As a perishable commodity, fresh pomegranate arils exhibit short postharvest life with high susceptibility to browning. In this experiment, chitosan coating (0 and 1%) enriched with silibinin (0, 1, 10, 100, and 1000 µM) was used to amelio...
Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese [0.03%]
粉质月桂叶油（Schinus terebinthifolius Raddi）：化学组成，食品病原体的抗菌活性，微胶囊化，生物保存以及在Minas Frescal奶酪中的感官接受度
Alessandra Casagrande Ribeiro,Joyce de Almeida Carminati,André de Sousa Freitas et al.
Alessandra Casagrande Ribeiro et al.
Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety of the MFC, allowing it...
A systematic review on the determination and analytical methods for furanic compounds in caramel models [0.03%]
关于焦糖模型中糠醛类化合物的测定与分析方法系统性研究综述
Ai Chee Chan,Siti Umairah Mokhtar,Pui Khoon Hong
Ai Chee Chan
Caramelization is the heat-induced transformation of sugars, leading to the formation of characteristic caramel flavours and colours. Furanic compounds such as 5-hydroxymethyl-2-furfural (HMF) and furfural were the intermediate products in ...
Antimicrobial activities of ethanolic Kiam (Cotyleobium lanceotatum) wood extract and its application to extend shelf life of refrigerated Pacific white shrimp [0.03%]
乙醇萃取的抗微生物活性及在冷藏环境下延长太平洋白虾保质期中的应用研究：以KIAM（COTYLEOBIIUM LANCEOTATUM）木材为材料
Muhamad Amin,Wattana Temdee,Jirayu Buatong et al.
Muhamad Amin et al.
Kiam wood has been well-known as a natural food preservative in Thailand. Nevertheless, antimicrobial properties against spoilage bacteria as well as their application to extend seafood shelf life remain unclear. Therefore, the present stud...