Formulation of gluten-free, protein-rich Indian snacks using germinated buckwheat flour and modified buckwheat protein isolate [0.03%]
采用发芽荞麦粉和改性荞麦蛋白分离物制备富含蛋白质的印度无麸质小吃
Akanksha Dalal,Kushi Navin,Shruti Joshi
Akanksha Dalal
Buckwheat protein is a functional food which has been extensively used in various food formulations in recent times. The study focuses on the modification of buckwheat protein isolate using microwave irradiation and its utilization in devel...
A systematic study of conventional, sensor-induced, and machine learning-based methods for milk quality analysis and adulterant detection [0.03%]
基于常规、传感器和机器学习的牛奶品质分析及掺假检测系统化研究
Satya Prakash,Kirti Amresh Gautam,Krishna Kumar Gupta et al.
Satya Prakash et al.
Milk is important constituent of daily food worldwide. Quality of milk is compromised because of multiple issues like sub-standard practices in dairy industry, frequent adulterations, microbial contaminations, storage and climatic condition...
Development of multifunctional yeast probiotic effervescent tablets from bioconversion of mangosteen pericarp juice: a potential approach to enhance health benefits [0.03%]
榴莲皮汁生物转化多功能酵母益生菌泡腾片的开发：增强健康效益的潜在方法
Dalila Di Menna,Natthanan Buranavanitvong,Antonello Paparella et al.
Dalila Di Menna et al.
This study presents a potential approach to produce effervescent tablets with yeast probiotic and bio-converted mangosteen pericarp juice (MPEj), aiming to deliver both multifunctional health benefits and appealing color. The process involv...
Carotenoid retention in mini-moranga pumpkin: the role of temperature in the kinetics and thermodynamic parameters of hot-air drying [0.03%]
迷你摩兰嘉南瓜中类胡萝卜素的保留：高温空气干燥条件下温度对动力学及热力学参数的影响研究
Luan Gustavo Santos,Silvia Maria Martelli,Leandro Osmar Werle
Luan Gustavo Santos
The convective hot-air drying is a traditional and low-cost technique that can be used to preserve perishable foods, such as pumpkins. The aim of this study was to evaluate the impacts of the temperature (50, 60, 70 and 80 °C) on the dryin...
Microplastics and organic pollutants in marketed seafood products: a risk assessment in the Central Visayas, Philippines [0.03%]
菲律宾中央维萨亚斯市场海鲜产品中微塑料和有机污染物的风险评估
Lilibeth A Bucol,Edwin F Romano,Anthonio R Wong et al.
Lilibeth A Bucol et al.
This study quantified microplastics (MPs) and organic pollutants in processed seafood products sold in Central Visayas, Philippines, including dried fish (Siganus fuscescens, Sardinella pacifica, Decapterus sp.), fermented fish paste, bottl...
In vitro inflammation suppressing effects and functional activity of Pygmy ribbontail catshark (Eridacnis radcliffei) derived oligopeptides obtained through enzymatic hydrolysis [0.03%]
基于酶解棘猫鲨寡肽的体外抗炎作用及功能性评价研究
Selvam Jairam,Sacti Prashant,Akshad Balde et al.
Selvam Jairam et al.
Chronic inflammatory conditions including arthritis, psoriasis, inflammatory bowel disease, and pulmonary fibrosis are increasing due to adverse effects of current steroidal and non-steroidal anti-inflammatory drugs (NSAIDs). This study hyp...
Development of folic acid-enriched fermented soybean milk according to the QS effect [0.03%]
基于QS效应的富叶酸发酵豆乳的开发
Xiaolu Li,Jiamiao Lou,Ting Zheng et al.
Xiaolu Li et al.
Fermented soybean milk has become the mainstream category of plant-based fermented milk. In China, fermented soymilk products are still a minority drink and need to be enriched in the aspect of functional development. Screening lactic acid ...
Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in nanoemulsion [0.03%]
从莱菔子中提取富含牛奶蛋白质、酚酸和α-亚麻酸的脂质并制备纳米乳液：评价α-亚麻酸在纳米乳中的乳化性和氧化稳定性
Ahmed Ali Abd El-Maksoud,Karima Said Mohamed Hammad,Bothaina Shaban AbdElHakeem et al.
Ahmed Ali Abd El-Maksoud et al.
Polyunsaturated fatty acids rich oils, especially in the form of emulsion, are susceptible to oxidation, which limits their food applications. Hence, the current study aimed to develop a novel milk protein-phenolic acid complex as an emulsi...
Biosynthesis of food flavor (cinnamaldehyde) using whole cells /immobilized biocatalysts (Candida parapsilosis MTCC 1744) [0.03%]
生物合成食品风味物质(肉桂醛)的整细胞/固定化生物催化剂(Candida parapsilosis MTCC 1744)方法学研究
Preetha Radhakrishnan,Anju Chadha,Bargavi Reddy et al.
Preetha Radhakrishnan et al.
In this study, biocatalytic oxidation of cinnamyl alcohol was reported with 100% conversion to cinnamaldehyde, the flavor that gives the characteristic aroma of Cinnamomum, using whole cells/immobilized biocatalyst, Candida parapsilosis MTC...
Establishment and verification of a rapid detection method for Lacticaseibacillus paracasei based on polymerase spiral reaction (PSR): further application on screening of beer spoilage bacteria [0.03%]
基于聚合酶螺旋反应（PSR）的副乳杆菌快速检测方法的建立及验证：在筛选啤酒病原菌中的进一步应用
Zhenbo Xu,Rong Chen,Jie Wu et al.
Zhenbo Xu et al.
Lacticaseibacillus paracasei is a typical food spoilage bacterium especially in beer. Due to the negative impact of L. paracasei on food preservation, a rapid detection method for L. paracasei based on polymerase spiral reaction (PSR) was e...