Investigation of the effect of ethanol on the stability of black rice anthocyanin/cyclodextrin inclusion complexes in aqueous systems [0.03%]
乙醇对黑米花色苷/环糊精包合物水体系稳定性能影响研究
Yue Wang,Mingyu Yin,Jingjing Zhao et al.
Yue Wang et al.
Background: Black rice anthocyanins (BRA) possess antioxidant properties and can alleviate alcohol-induced liver injury but their stability in alcoholic beverages remains a challenge. This study investigated the effects o...
Fabrication of sodium alginate gel beads encapsulating microcapsules via TGase-catalyzed crosslinking of gelatin in the outer aqueous phase of probiotics-loaded W/O/W emulsions [0.03%]
通过转谷氨酰胺酶催化双水相型载 probiotic 乳液外水相明胶交联制备岩藻糖钠凝胶微球包裹的微囊体
Yingqian Su,Junjie Ren,Jia Lv et al.
Yingqian Su et al.
Background: Probiotics are susceptible to both internal and external environments. Methods: Therefore, in this study, we developed two ...
Soybean cultivation in lowlands and highlands: production parameters, quality and technological properties of proteins [0.03%]
低地和高地大豆栽培：产量参数、品质及蛋白质的加工性质
Patrick da Silva Silva,Janaína Vilella Goveia,Paulo Alberto Azevedo et al.
Patrick da Silva Silva et al.
Background: Soybean is a legume with high nutritional and functional value, rich in proteins, lipids and vitamins. Protein concentrates represent promising alternatives to animal proteins and their technological propertie...
Application of ultrasound combined water holding agents assisted marination beef steaks: effects on quality, moisture migration and microstructure [0.03%]
超声波结合持水剂在牛肉排腌制中的应用：对品质、水分迁移及微观结构的影响
Tian Tong,Min Zhang,Benu Adhikari et al.
Tian Tong et al.
Background: Marination is a time-consuming step in beef steak production that requires further investigation and optimization through the application of appropriate technologies. The use of ultrasound and water holding ag...
Reducing the oil absorption and improving the quality of fried potato chips by ultrasound combined with acid soaking [0.03%]
超声与酸浸结合降低土豆芯片油吸油量及改善品质
Qianru Lu,Nan Wang,Simeng Wang et al.
Qianru Lu et al.
Background: The present study aimed to delve into a method combining ultrasonic technology with acetic acid (AA) soaking, as well as explore the possible mechanisms influencing the oil absorption performance and quality o...
Valorization of litchi fruit by-products for sustainable utilization in agro-food processing industries: a circular waste bioeconomy paradigm [0.03%]
荔枝副产品的高值化研究——农业食品加工工业可持续利用的循环废弃物生物经济新模式
Jyoti Soni,Parmjit S Panesar,Avinash Thakur
Jyoti Soni
The expansion of fruit processing industries and the impact of climate change have led to the generation of substantial agro-industrial by-products, often underutilized and contributing to environmental concern. Among these, litchi fruit pr...
Madesh Kamalakannan,Komala Gudla
Madesh Kamalakannan
Protein is a crucial macronutrient for muscle growth, repair, and optimal performance. Conventional sources such as whey and casein dominate the nutrition industry; however, concerns about their environmental impact, resource-intensive prod...
Monitoring of curcumin in food samples using microextraction based on supramolecular solvent [0.03%]
基于超分子溶剂的微萃取法检测食品中的姜黄素含量监测方法研究
Hashem Narouei,Mashaallah Rahmani
Hashem Narouei
Background: Curcumin is a bright yellow chemical, the active material of turmeric (Curcuma longa), known for its anti-inflammatory and antioxidant effects. This research highlights the application of a supramolecular solv...
5-Heptadecylresorcinol ameliorates high-fat diet induced non-alcoholic fatty liver disease through modulating bile acid profile and suppressing inflammation [0.03%]
五十七烷基雷琐辛通过调节胆汁酸谱型和抑制炎症缓解高脂饮食引起的非酒精性脂肪肝病
Zihui Yang,Yiming Hao,Ziyuan Wang et al.
Zihui Yang et al.
Background: The risk of non-alcoholic fatty liver disease (NAFLD) has been inversely associated with whole grain consumption. 5-Heptadecylresorcinol (AR-C17) is a phenolic lipid present in the bran part of whole grain whe...
Stabilization fate of bovine bone high-temperature hydrolysate emulsion: An interfacial perspective induced by NaCl [0.03%]
NaCl诱导下牛骨高温水解物乳液稳定命运的界面视角研究
Lijun Zhao,Yan Xiao,Juan Wang et al.
Lijun Zhao et al.
Background: Bovine bone high-temperature hydrolysate (BBHH) is the main raw material that is used to prepare emulsified products including sauce packets, beef bone broth and bovine bone white soup. These traditional foods...