Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese [0.03%]
博克啤酒浸渍对米纳斯手工艺作者奶酪的理化性质、功能性质和加工特性的影响
Guilherme Cardoso de Almeida,Larissa Karla de Jesus,Giselle Pereira Cardoso et al.
Guilherme Cardoso de Almeida et al.
Research background: Various technologies can enhance the quality and sensory characteristics of foods. Marination, for example, aims to add or intensify flavor, aroma and color, improve texture, promote biopreservation, ...
Ethyl Acetate Extracts of Edible Mushroom Species Enhance β-Lactam Activity Against an MRSA Isolate in vitro [0.03%]
乙酸乙酯可提取的食药用菌对MRSA菌株体外增强β-内酰胺活性的影响
James Blee,Peter O&#x;Hara,Thomas Smyth et al.
James Blee et al.
Research background: The rapid emergence of antimicrobial resistance (AMR) has led to numerous pathogens developing resistance to available antibiotics. Staphylococcus aureus is a leading cause of hospital-acquired infect...
Iva Grabarić Andonovski,Zrinka Pongrac Habdija,Božidar Šantek
Iva Grabarić Andonovski
Date Fruits and Their Products for Almond Beverage Fortification: Assessment of Beverages and Resulting Residues [0.03%]
用于杏仁饮品强化的日期果实及其产品：饮料和残渣评估
Malek Ben Zid,Nesrine Rokbeni,Nouha M&#x;hiri et al.
Malek Ben Zid et al.
Research background: The shift towards plant-based beverages, particularly almond drinks, has increased the need to develop innovative products using fruits and herbal extracts to improve their nutritional and sensory pro...
Organic Acid Meat Decontamination: Optimising Application Parameters to Reduce the Microbial Load of Yersinia enterocolitica 4/O:3 on Pork [0.03%]
有机酸肉去污：优化应用参数以减少猪耶尔森菌感染4/O:3的微生物负荷
Marta Kiš,Jasenka Gajdoš Kljusurić,Nevijo Zdolec
Marta Kiš
Research background: Pigs are natural carriers of pathogenic bioserotypes of Yersinia enterocolitica and consumption of undercooked pork is a risk factor in the epidemiology of yersiniosis. The aim of this study is to det...
Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake [0.03%]
南瓜籽蛋白浓浆及黄原胶对全谷无麸质冷冻面糊及其蛋糕品质的影响
Hoda Malekitabrizi,Mehran Aalami
Hoda Malekitabrizi
Research background: The increasing demand for gluten-free products has necessitated improved formulations, particularly under frozen storage conditions. Although freezing and thawing often lead to quality deterioration, ...
Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties of Fermented Fish Sauce ('Nam Pla-Ra') [0.03%]
近红外光谱法快速测定鱼露的理化性质
Sunee Jungtheerapanich,Kraireuk Ngowsuwan,Sumaporn Kasemsumran
Sunee Jungtheerapanich
Research background: Thai community product quality standards have been established for nam pla-ra, which require at least 4 % protein and 12 % sodium chloride. Determining the protein and NaCl contents requires chemicals...
Preservation of Raw Crassostrea gigas Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties [0.03%]
弱有机酸腌制对生蚝肉理化、微生物及感官特性影响的研究
Fabiele Bernardi,Felipe Matarazzo Suplicy,Robson Ventura de Souza et al.
Fabiele Bernardi et al.
Research background: Oysters have high nutritional value; however, their short shelf life limits their commercialisation to areas close to production sites. Affordable and accessible processing techniques that extend shel...
Bacterial Cellulose Powder from Tropical Fruit Byproducts: Characterization and Application in Smoothies [0.03%]
热带水果副产品的细菌纤维素粉的性质及其在果昔中的应用研究
Rafael Souza Cruz,Giovana Matias do Prado,Paulo Henrique Machado de Sousa et al.
Rafael Souza Cruz et al.
Research background: The development of new products based on bacterial cellulose powder derived from tropical fruit byproducts (pulp and peels) represents a technological alternative that offers environmental benefits to...
Development of Gamma-Aminobutyric Acid (GABA)-Rich and Probiotic-Fermented Soymilk Using Lactiplantibacillus plantarum W12 as a Starter Culture [0.03%]
利用植物乳酸菌W12发酵制作富含γ-氨基丁酸和益生菌的大豆奶研究
Nguyen Cao Cuong,Bir Bahadur Thapa,Ngoc Hieu Nguyen et al.
Nguyen Cao Cuong et al.
Research background: Fermented soymilk has emerged as a potential functional food due to its nutritional and health-promoting properties. Enhancing its functionality by enriching it with gamma-aminobutyric acid (GABA), a ...