Development of low-calorie gels from sunflower pectin extracted by the assistance of ultrasound [0.03%]
超声辅助提取葵花糖胶并制备低热量凝胶基质
Nerea Muñoz-Almagro,Peter J Wilde,Antonia Montilla et al.
Nerea Muñoz-Almagro et al.
In this study, the effect of the application of ultrasound for the extraction of sunflower pectin on the elaboration of gels with sucrose, stevia and saccharin was investigated at pH values of 3.0, 4.6 and 6.8. The results pointed out that,...
Enzyme immobilization with plant-based polysaccharides through complex coacervation [0.03%]
通过复杂共沉淀使用基于植物的多糖进行酶固定化技术研究
Waritsara Khongkomolsakul,Eunhye Yang,Younas Dadmohammadi et al.
Waritsara Khongkomolsakul et al.
Plant-based polysaccharides (PSs) were used to immobilize phytase in a coacervate system. Molecular docking predicted the intermolecular interactions and conformations between the phytase and the polysaccharide and correlated them to the ac...
Innovative application of CRISPR for eliminating Ustiloxin in Cordyceps militaris: Enhancing food safety and quality [0.03%]
CRISPR技术在白僵蚕乳酸菌消除中的创新应用：提升食品安全和质量
Mengqian Liu,Anning Wang,Guoliang Meng et al.
Mengqian Liu et al.
Cordyceps militaris (L.) Fr. Has long been recognized as a valuable functional food consumed in numerous countries. However, biosynthetic gene clusters of this species and safety regarding mycotoxin production remain largely unexplored. In ...
Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa [0.03%]
评估 Hibiscus sabdariffa饮料在解决撒哈拉以南非洲地区缺铁问题方面的潜力
Ade O Oyewole,Levente L Diosady
Ade O Oyewole
The potential of Hibiscus sabdariffa L. beverage as a dietary iron source for sub-Saharan Africans was investigated. The target was to provide 6 mg of iron through 250 mL of the beverage daily. However, the iron content of the dried hibiscu...
Unraveling the physicochemical attributes of three cricket (Gryllus bimaculatus)-enriched biscuit products and implications on consumers' preference and willingness to pay [0.03%]
三种蟋蟀（ Gryllus bimaculatus ）强化饼干产品的理化特性及其对消费者偏爱和愿意支付的影响研究
Divina Arama,John Kinyuru,Jeremiah Ng&#x;ang&#x;a et al.
Divina Arama et al.
Disgust and neophobia elicited by whole insect products, has necessitated the need to mask insect-based food products. The physico-chemical parameters, sensory acceptance, and willingness to pay (WTP) for wheat biscuits supplemented with cr...
Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-product [0.03%]
日本榅桲葡萄酒副产物油和蛋白组分的植物化学特征研究
Sana Ben-Othman,Uko Bleive,Hedi Kaldmäe et al.
Sana Ben-Othman et al.
The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilizat...
Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour [0.03%]
等离子体改性面粉在传统白色锅面包开发中的应用及其显微CT分析研究
Sonal Chaple,Chaitanya Sarangapani,Shannon Dickson et al.
Sonal Chaple et al.
Cold plasma (CP) technology has emerged as a novel non-thermal technology with the potential to improve food quality or impart functionality to ingredients. Our previous studies on wheat flour demonstrated how the structure and functionalit...
Sensitive fluorescence biosensor for SARS-CoV-2 nucleocapsid protein detection in cold-chain food products based on DNA circuit and g-CNQDs@Zn-MOF [0.03%]
基于DNA电路和g-CNQDs@Zn-MOF的三联吡啶钌纳米酶荧光生物传感器检测冷链食品中的SARS-CoV-2核衣壳蛋白
Chen Zhou,Chiliang Lin,Yuyao Hu et al.
Chen Zhou et al.
SARS-CoV-2 isolation from cold-chain food products confirms the possibility of outbreaks through cold-chain food products. RNA extraction combined with RT-PCR is the primary method currently utilized for the detection of SARS-CoV-2. However...
Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues [0.03%]
发酵及酶水解豆粕作为肉 analogue的原料的应用研究
Seyedmahmood Razavizadeh,Gitana Alencikiene,Lina Vaiciulyte-Funk et al.
Seyedmahmood Razavizadeh et al.
The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixtu...
Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables [0.03%]
用于防止 minimalist加工果蔬微生物污染的常规和非常规消毒方法
Iana Cruz Mendoza,Esther Ortiz Luna,María Dreher Pozo et al.
Iana Cruz Mendoza et al.
Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, mineral...